What is a foodborne illness & are there different strains? Here’s everything you should know about food-related illnesses. AFC is here to help!
Foodborne illnesses can hit at any time, and that’s what makes them challenging. You could be looking for a new treasure at Warehouse 23, enjoying your kid’s basketball game at Athens City Middle School or attending a luncheon at the Southeast Tennessee Trade & Conference Center. Then suddenly, that nausea hits and you’re quickly looking for the nearest restroom.
According to the U.S. Food & Drug Administration (FDA), 1 in 6 Americans suffer from a foodborne illness each year. But what even is a foodborne illness? Are there different strains? What causes those unpleasant symptoms? We’ve broken down everything you need to know about food-related illnesses and diseases – including how they are distinguished and when you should consider checking into urgent care.
What is Foodborne Illness?
Foodborne illness, most commonly referred to as food poisoning, is any illness or disease that stems from eating contaminated food. Food poisoning is typically caused by swallowing bacteria, viruses or parasites. However, mold, toxins, contaminants and allergens have also been known to cause food poisoning.
What are the Signs?
One of the most interesting characteristics of foodborne illness is its consistent symptoms. Depending on which germ you swallowed, symptoms could be more or less severe and present themselves at different times. Symptoms are also very similar to the flu, making it sometimes difficult to properly diagnose food poisoning.
Common signs of food poisoning include:
- Upset stomach
- Stomach cramps
- Nausea
- Vomiting
- Diarrhea
- Fever
- Dehydration
Different Germs that Cause Foodborne Illness
Food poisoning is often a blanketed term used to refer to any food-related illness or disease. And the different “types” of food poisoning are attributed to the various germs that induce the illness or infection. Knowing the source of your foodborne illness will help determine the severity of your symptoms and whether you should seek medical attention at the ER or urgent care.
| Germ/Bacteria | Time for Symptoms to Appear | Symptoms | Common Sources |
|---|---|---|---|
| Campylobacter | 2–5 days | Diarrhea (often bloody), fever and stomach cramps. | Raw or undercooked poultry, raw (unpasteurized) milk and contaminated water. |
| Clostridium botulinum (Botulism) | 12–72 hours | Vomiting, diarrhea, difficulty swallowing, muscle weakness, double or blurred vision, drooping eyelids, slurred speech and difficulty moving eyes. | Improperly canned or fermented foods, homemade alcohol (pruno), and baked potatoes in aluminum foil. |
| Clostridium perfringens | 6–24 hours | Diarrhea, stomach cramps that last for less than 24 hours. | Meat, poultry, gravies and other foods cooked in large batches and held at unsafe temperatures. |
| Cyclospora | At least 1 week | Watery diarrhea, loss of appetite, weight loss, stomach cramps, bloating, increased gas, nausea and fatigue. | Raw fruits or vegetables and herbs |
| E. coli (Escherichia coli) | 1-4 days | Severe stomach cramps, diarrhea (often bloody or watery), vomiting, nausea and fatigue. | Raw or undercooked ground beef, raw (unpasteurized) milk and juice, raw vegetables (such as lettuce), raw sprouts and water or food contaminated with human feces. |
| Listeria (Invasive Illness) | 2 weeks | Fever and flu-like symptoms (such as muscle aches and fatigue), headache, stiff neck, confusion, loss of balance and seizures. | Queso fresco and other soft cheeses, raw sprouts, melons, hot dogs, pâtés, deli meats, smoked fish and raw (unpasteurized) milk. |
| Norovirus | 12-48 hours | Diarrhea, vomiting, nausea and stomach pain. Fever, headache and body aches are also possible. |
Leafy greens, fresh fruits, shellfish (such as raw oysters), contaminated water, infected people and touching surfaces that have the virus on them. |
| Salmonella | 6 hours to 6 days | Diarrhea (can be bloody), fever, stomach cramps and vomiting. | Raw or undercooked meats (particularly chicken and turkey), eggs, unpasteurized (raw) milk and juice, raw fruits and vegetables. In addition, many animals, including backyard poultry, reptiles, amphibians and small mammals can carry salmonella. |
| Staphylococcus aureus (Staph food poisoning) | 30 minutes to 8 hours | Nausea, vomiting, stomach cramps and diarrhea. | Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries, puddings or sandwiches. |
| Vibrio | Within 24 hours | Watery diarrhea, nausea, stomach cramps, vomiting, fever and chills. | Undercooked or raw seafood, such as shellfish (especially oysters). |
The Danger
Most of the time, people who experience food poisoning encounter mild to moderate symptoms. After a few days of rest and hydration, they’re able to return to their daily activities. However, certain food-related infections are more serious and can lead to life-threatening issues such as:
- Meningitis
- Kidney damage
- Hemolytic uremic syndrome (HUS), which also leads to kidney failure
- Arthritis
- Brain and nerve damage
Specific illnesses that can result in critical medical conditions:
- Botulism can cause respiratory failure and death.
- Listeria infections during pregnancy can lead to miscarriages, stillbirth, premature delivery or a dangerous infection for the newborn.
- Listeria patients may develop bacteremia or meningitis if they are elderly or immunocompromised.
While anyone is at risk of contracting food poisoning, pregnant women, very young children, elderly persons or those with weakened immune systems have a greater chance of contracting a food-related illness. Additionally, they also have a higher risk of complications.
When to Seek Medical Attention
Pursuing professional medical care can sometimes be a tough decision. If you’re experiencing the following symptoms, we recommend visiting AFC Athens for same-day care.
- Persistent or severe symptoms: Vomiting, severe abdominal pain or diarrhea that persists for more than a couple of days.
- Dehydration: Dry mouth, extreme thirst, infrequent urination and dark-colored urine.
- High fever: A temperature higher than 101.5°F.
At the first sign of foodborne illness, young children, elderly individuals, pregnant women and those with weakened immune systems should seek medical attention as soon as possible.
Choose AFC Athens
Our walk-in clinic is designed with your needs in mind. Our experienced providers prioritize your care and ensure you receive quality medical care at an affordable price. No matter which foodborne illness you may have contracted, AFC Athens offers relief every day of the week. No appointment necessary, stop by our clinic the second something feels wrong.
