Foodborne illness describes a group of diseases from contaminated food. Each year, about 1 in 6 Americans gets some type of foodborne illness. Sometimes this is due to unsafe food practices at home. Sometimes this is due to unsafe food practices by foodservice industries, including restaurants and food manufacturers.
Most foodborne illnesses are due to bacteria, viruses, parasites, fungi (molds and yeasts), and toxins (such as scombrotoxin from seafood).
Any food can become contaminated and lead to foodborne illness. Animal foods are common sources of foodborne illnesses, so it is important to handle these foods safely.
Common symptoms of foodborne illness include nausea, vomiting, diarrhea, or abdominal pain. It's hard to know which foods made you sick, since some foodborne illnesses show symptoms within an hour, while other illnesses don't show symptoms for days or weeks.
Manage your symptoms by hydrating with water and resting. Many foodborne illnesses have mild symptoms that get better in a day or two. But if you have worsen symptoms, like many days of diarrhea, high fever, and dehydration, seek medical care.
Anyone can get a foodborne illness, but some groups are higher risk including seniors, infants and young children, pregnant people, and those with compromised immunity (such as related to cancer or organ transplant).
Seek emergency care or call 911 if a person with suspected foodborne illness is very ill. You may also report suspected foodborne illness to your local health department or state health department.