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Foodborne Illness

Each year 48 million people in the United States get sick from contaminated food. The source of the contaminations can be bacteria, parasites or viruses. Symptoms can range from mild to serious and may include:

  • Upset stomach
  • Abdominal cramps
  • Nausea and vomiting
  • Diarrhea
  • Fever
  • Dehydration

Harmful bacteria, such as campyobacter, are the most common cause of foodborne illnesses. Foods may already be contaminated with bacteria when you purchase them. Raw meat may become contaminated during slaughter. Fruits and vegetables may become contaminated during growing or when processed. But contamination can also occur in the kitchen if food is left out at room temperature for more than 2 hours.

In most cases, the treatment for foodborne illness is to increase fluid intake. For more serious illnesses, hospitalization may be required.

NIH: National Institute of Diabetes and Digestive and Kidney Diseases

For additional information on foodborne illnesses, please click here http://www.mayoclinic.com/health/first-aid-food-borne-illness/FA00043

For additional information on Campylobacter bacteria, please click here http://www.fsis.usda.gov/wps/portal/fsis/home

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