Symptoms of Food Poisoning

Overview

This CDC resource, maintained by the National Center for Emerging and Zoonotic Infectious Diseases and last reviewed in November 2025, summarises the clinical presentation of foodborne illness. It is written for the public, which makes it a useful reference for the plain-language advice clinicians give patients.

Who it is for

Primary care physicians, emergency and urgent care clinicians, pharmacists, nurses and public health staff who counsel patients with acute gastrointestinal symptoms, as well as students learning to recognise foodborne disease patterns.

Key areas covered

The page lists the most common symptoms of food poisoning: diarrhoea, abdominal pain or cramps, nausea, vomiting and fever. It explains that the clinical picture varies with the causative organism and that onset can range from hours to days after exposure. It highlights warning signs that should prompt medical assessment, including bloody or persistent diarrhoea, high fever, vomiting that prevents fluid intake, and signs of dehydration. It also flags pregnancy as a situation that needs early review when fever and flu-like symptoms occur.

Complications and organism-specific patterns

The resource outlines serious complications of foodborne infection, among them meningitis, kidney damage including haemolytic uraemic syndrome, reactive arthritis and neurological injury, some of which may persist long after recovery. A comparison table sets out typical symptoms, onset and common food sources for major pathogens such as Staphylococcus aureus, Salmonella, norovirus, Campylobacter, Shiga toxin-producing E. coli, Listeria and Clostridium botulinum.

How to use this guideline

The page is best used for patient education and as a quick orientation to likely pathogens. For diagnostic testing and management decisions, consult the CDC clinical overview for healthcare providers and local guidance.