Introduction: Food poisoning
Food-borne illnesses are very common and are most commonly due to bacteria or other microbes in food.
Food poisoning differs from a food intolerance or food allergy which occurs when
a person cannot tolerate a food, but it is not poisonous to others.
Typically, food poisoning causes gastrointestinal symptoms
such as nausea, vomiting, and diarrhea,
but there are exceptions such as botulism which often
has nerve symptoms rather than
Several types of food poisoning also resemble cold or flu in their early stages.
Food poisoning: Foodborne illness results from eating food contaminated with bacteria (or their toxins) or other pathogens such as parasites or viruses. The illnesses range from upset stomach to more serious symptoms, including diarrhea, fever, vomiting, abdominal cramps, and dehydration. Although most foodborne infections are undiagnosed and unreported, the Centers for Disease Control and Prevention estimates that every year about 76 million people in the United States become ill from pathogens in food. Of these, up to 5,000 die. 1
Researching symptoms of Food poisoning: Further information about the symptoms of Food poisoning is available including a list of symptoms of Food poisoning, other diseases that might have similar symptoms in differential diagnosis of Food poisoning, or alternatively return to research other symptoms in the symptom center.
Misdiagnosis and Food poisoning: Research more detailed information about misdiagnosis of Food poisoning, underlying causes of Food poisoning (possibly misdiagnosed), or research misdiagnosis of other diseases
Statistics and Food poisoning:
Various sources and calculations are available in statistics about Food poisoning,
prevalence and incidence statistics for Food poisoning,
and you can also research other medical statistics in our statistics center.
1. excerpt from Bacteria and Foodborne Illness: NIDDK
Last revision: May 27, 2003
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