Foodborne illness how long after eating

The germs are listed in order of how quickly symptoms begin. If you think you or someone you know got sick from food, please report it to your local health department.

Reporting an illness can help public health officials identify a foodborne disease outbreak and keep others from getting sick. Skip directly to site content Skip directly to page options Skip directly to A-Z link. Food Safety. Section Navigation. Facebook Twitter LinkedIn Syndicate. Food Poisoning Symptoms. Minus Related Pages. On This Page. Symptoms and Sources of Common Food Poisoning Germs Some germs make you sick within a few hours after you swallow them. Staphylococcus aureus Staph Symptoms begin 30 minutes to 8 hours after exposure: Nausea, vomiting, stomach cramps.

Most people also have diarrhea. Common food sources: Foods that are not cooked after handling, such as sliced meats, puddings, pastries, and sandwiches. Vibrio Symptoms begin 2 to 48 hours after exposure: Watery diarrhea, nausea, stomach cramps, vomiting, fever, chills Common food sources: Raw or undercooked shellfish, particularly oysters.

Clostridium perfringens Symptoms begin 6 to 24 hours after exposure: Diarrhea, stomach cramps. Usually begins suddenly and lasts for less than 24 hours. Centers for Disease Control and Prevention, et al. Diagnosis and management of foodborne illnesses: A primer for physicians and other health care professionals. Keep food safe. Accessed June 10, Food poisoning. The big thaw — Safe defrosting methods for consumers. Food Safety and Inspection Service. Wanke CA. Approach to the adult with acute diarrhea in resource-rich settings.

Gelfand MS. Treatment, prognosis, and prevention of Listeria monocytogenes infection. Accessed Feb. Clinical manifestations of Listeria monocytogenes infection. Raw unpasteurized milk.

CDT Guide to safe grilling practices July 02, , p. Mayo Clinic Press Check out these best-sellers and special offers on books and newsletters from Mayo Clinic. Meat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water. Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.

Meats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly. Beef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water. Raw, ready-to-eat produce and shellfish from contaminated water. You can normally treat yourself or your child at home. The symptoms usually start within a few days of eating the food that caused the infection.

The most important thing is to have lots of fluids, such as water or squash, to avoid dehydration. Read about how to treat diarrhoea and vomiting. Stay off school or work until you have not been sick or had diarrhoea for at least 2 days. Food poisoning is caused by eating something that has been contaminated with germs.