Food Poisoning (cont.)
Benjamin Wedro, MD, FACEP, FAAEM
Dr. Ben Wedro practices emergency medicine at Gundersen Clinic, a regional trauma center in La Crosse, Wisconsin. His background includes undergraduate and medical studies at the University of Alberta, a Family Practice internship at Queen's University in Kingston, Ontario and residency training in Emergency Medicine at the University of Oklahoma Health Sciences Center.
Charles Patrick Davis, MD, PhD
Dr. Charles "Pat" Davis, MD, PhD, is a board certified Emergency Medicine doctor who currently practices as a consultant and staff member for hospitals. He has a PhD in Microbiology (UT at Austin), and the MD (Univ. Texas Medical Branch, Galveston). He is a Clinical Professor (retired) in the Division of Emergency Medicine, UT Health Science Center at San Antonio, and has been the Chief of Emergency Medicine at UT Medical Branch and at UTHSCSA with over 250 publications.
In this Article
- Food poisoning facts
- What is food poisoning?
- What are the signs and symptoms of food poisoning?
- Are food poisoning and stomach flu the same thing?
- How long does food poisoning last?
- What are the types of food poisoning?
- What are the causes of food poisoning?
- Short incubation of less than 16 to 24 hours
- Intermediate incubation from about 1 to 3 days
- Long incubation of 3 to 5 days
- Very long incubation of up to a month
- When should the doctor be called for food poisoning?
- How is food poisoning diagnosed?
- What is the treatment for food poisoning?
- Are there any home remedies for food poisoning?
- How can food poisoning be prevented?
- What are the complications of food poisoning?
- What is the prognosis for someone with food poisoning?
- Food Poisoning Dangers Slideshow
- Food Frauds Slideshow
- Take the Summer Food Safety Quiz
- Summer Food Safety FAQs
- Find a local Doctor in your town
Intermediate incubation from about 1 to 3 days
Infections of the large intestine or colon can cause bloody, mucousy diarrhea associated with crampy abdominal pain.
- Campylobacter, according to CDC data, is the number one cause of food-borne disease in the United States.
- Shigella spp contaminate food and water and cause dysentery (severe diarrhea often containing mucus and blood).
- Salmonella infections often occur because of poorly or undercooked cooked, and poor handling of the chicken and eggs. In individuals with weakened immune systems, including the elderly, the infection can enter the bloodstream and cause potentially life-threatening infections.
- Vibrio parahaemolyticus can contaminate saltwater shellfish and cause a watery diarrhea.
Diarrhea due to small bowel infection tends not to be bloody, but infections may affect both the small and large intestine at the same time.
- E. coli (enterotoxigenic) is the most common cause of traveler's diarrhea. It lacks symptoms such as fever or bloody diarrhea.
- Vibrio cholerae, often from contaminated drinking, water produces a voluminous watery diarrhea resembling rice-water.
- Viruses such as Norwalk, rotavirus and adenovirus tend to have other symptoms associated with an infection including fever, chills, headache, and vomiting.
- Botulism is caused by Clostridium botulinum toxin and may present with fever, vomiting, mild diarrhea, numbness, and weakness leading to paralysis.
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