The common name for illness caused by eating food contaminated with harmful microbes, toxins or chemicals.
The common name for illness caused by eating food contaminated with harmful microbes, toxins or chemicals. Food poisoning is the everyday term for foodborne illness. It describes the sickness people experience after eating food that contains harmful bacteria, viruses, parasites, or the toxins some bacteria produce. Typical symptoms are nausea, vomiting, abdominal cramps, diarrhoea and sometimes fever. Most cases resolve on their own within a few days, but some can be severe or life threatening, particularly for vulnerable people. Some food poisoning is caused by the pathogen itself multiplying in the body, while other cases are caused by a pre-formed toxin already present in the food, such as the toxin made by Staphylococcus aureus. Because the symptoms overlap, it can be hard to know the exact cause without testing. Australian public-health agencies investigate clusters of cases to identify the source and prevent further illness. Food businesses prevent food poisoning by applying the same controls that prevent foodborne illness generally: correct temperatures, thorough cooking, clean equipment and hands, and separation of raw and ready-to-eat food. The two-hour and four-hour rule is a practical tool for deciding whether food left out of refrigeration is still safe to use, discard or sell. If customers report becoming ill, a business should take the complaint seriously, retain any suspect food if possible, and cooperate with the local council or state health authority. Good record keeping, including temperature logs and cleaning schedules, helps investigators and can support a due-diligence defence if the matter escalates. A caterer prepares rice for a function and leaves the cooked rice sitting warm on a bench for the afternoon before serving it that evening. Bacillus cereus spores that survived cooking multiply and produce a toxin. Guests who eat the rice suffer vomiting within a couple of hours. Cooling the rice quickly and keeping it refrigerated would have stopped the bacteria from growing.
Frequently asked questions
Is food poisoning the same as gastro?
Gastro (gastroenteritis) is inflammation of the stomach and intestines that can be caused by food poisoning, but it can also spread person to person or through contaminated water, so not all gastro is foodborne.
How long does food poisoning usually last?
Most cases clear up within one to three days. If symptoms are severe, include blood, or last longer, or if the person is very young, elderly or pregnant, medical advice should be sought.
Can reheating food kill the bacteria that cause food poisoning?
Reheating to a safe temperature can kill many bacteria, but it does not destroy some pre-formed toxins. That is why preventing bacteria from growing in the first place is more reliable than trying to fix it later.
Should I report food poisoning?
Yes. Reporting suspected food poisoning to your local council or state health authority helps identify and stop outbreaks. Businesses should also record and investigate any complaints they receive.
What foods most often cause food poisoning?
Potentially hazardous foods such as raw and cooked meat and poultry, dairy, eggs, seafood, cooked rice and pasta, and prepared salads are common culprits when they are not kept at safe temperatures.
