Nothing can ruin a getaway or family gathering quite like food poisoning. The severe stomach discomfort, frequent trips to the restroom, and general fatigue can leave anyone sidelined for hours or even days.

Although many cases go unreported, “the U.S. Centers for Disease Control and Prevention (CDC) estimates that 48 million individuals – around 1 in 6 Americans – fall ill from foodborne diseases annually,” remarks Laura Bellows, a registered dietitian and associate professor at Cornell University’s division of nutritional sciences. “From these cases, 128,000 require hospitalization, and roughly 3,000 lose their lives to foodborne illnesses each year.”

This article will explain what triggers food poisoning, when it’s necessary to be concerned, and tips to avoid experiencing it altogether.

What is food poisoning? What are the symptoms?

Food poisoning, also referred to as foodborne illness, is a prevalent health issue caused by ingesting food or beverages that are contaminated with harmful bacteria, viruses, parasites, or sometimes chemicals.

Notable pathogens responsible for food contamination include E. coli, salmonella, campylobacter, staphylococcus, listeria, and norovirus. While virtually any food can become contaminated, “items such as fresh produce, undercooked meats or fish, raw milk and eggs, and uncooked flours are likely carriers of these harmful agents,” explains Beth Widen, a registered dietitian and nutritional scientist at The University of Texas at Austin. Dishes like cooked rice and potato salad that sit out too long are also prone to harboring bacteria that lead to foodborne illnesses.

Typical signs of food poisoning include stomach cramps, nausea, fever, vomiting, diarrhea, and headaches. “Those who are particularly vulnerable to serious foodborne illnesses include young children, pregnant women, older adults, and individuals with weakened immunity,” notes Bellows.

How long does food poisoning last?

The duration and intensity of food poisoning symptoms can differ significantly. While many recover within a few hours, symptoms can last anywhere from 24 to 48 hours.

In the majority of instances, symptoms resolve on their own without the need for medical intervention. “Generally, food poisoning can be managed at home by replenishing fluids lost through vomiting or diarrhea by consuming water, diluted juices, clear broths, or electrolyte-rich drinks for adults, as well as oral rehydration solutions or popsicles for children,” suggests Widen. “Additionally, eating saltines, yogurt with probiotics, and bland foods like toast may help.”

The CDC advises seeking medical attention if diarrhea persists for more than three days, if you cannot keep liquids down, experience signs of dehydration, or if you notice blood in your stool.

How can food poisoning be prevented?

In many situations, food poisoning can be avoided. This includes purchasing food from reputable grocery stores and eateries and adhering to safe food handling practices. “Reduce your risk of infection by cooking poultry and meats to their recommended temperatures, steering clear of raw or unpasteurized milk, and thoroughly cleaning your vegetables,” recommends Bellows.

It’s also crucial to refrain from leaving foods out for extended periods and to store perishable items in the freezer or refrigerator. The U.S. Department of Agriculture indicates that foods should typically not remain outside the refrigerator for more than an hour; no refrigerated food should be left out for longer than two hours.

“This guideline holds true even if there’s a power outage or if your refrigerator or freezer breaks down,” adds Widen. During such incidents, it’s vital to keep your refrigerator and freezer closed to maintain the temperature, and to discard any food if the refrigerator has been off for too long. According to the U.S. Department of Health & Human Services, any perishable refrigerated items should be discarded if the power has been out for more than four hours.

Other preventive measures, according to Bellows, include “keeping raw meats and poultry separate from other foods and washing your hands before, during, and after cooking or food preparation.”