What to do if you have food poisoning? 3 quick home remedies

Food poisoning not only causes abdominal pain, vomiting, and diarrhea but can also lead to rapid dehydration. According to WHO, unsafe food causes approximately 866 million illnesses and 1.52 million deaths globally each year. Most mild cases of food poisoning can improve with proper rehydration, rest, and care.

In this article, Tiptory will help you recognize symptoms, learn how to safely treat food poisoning at home, and identify when to seek medical attention, preventing a "problematic" meal from turning into a dangerous situation.

Method 1: When should you see a doctor for food poisoning?

Note 1: How to find the cause of food poisoning

Don't just check the last meal you ate

• When nausea, vomiting, abdominal pain, or diarrhea appear, many people assume the most recent meal is the "culprit." However, the cause of food poisoning can come from food consumed hours, days, or even longer ago, depending on the agent.

• The CDC states that many cases begin to show symptoms after about 2–3 days. Therefore, limiting your investigation to 4–36 hours might cause you to miss the source of the illness.

• Keep a record of the foods, drinks, and eating locations from at least the past few days, along with when symptoms began.

Check if anyone else who ate with you is also sick

• Ask family, friends, or colleagues who shared the meal if they have similar symptoms.

• If multiple people experience abdominal pain, vomiting, or diarrhea after eating together, that meal may be linked to the food poisoning incident.

• Keep receipts, packaging, product labels, or leftover food if still safely stored. This information can help health authorities trace the source of contamination.

Review high-risk foods

• Pay attention to raw or undercooked meat, poultry, seafood, and eggs; unpasteurized milk; unwashed fruits and vegetables; and food left at room temperature for too long.

• These foods can be contaminated with Salmonella, certain strains of E. coli, Listeria, or other pathogenic microorganisms.

• Proper cooking and refrigeration reduce the risk, but the agent cannot be identified solely by the food's smell or appearance. Food that looks normal can still cause illness.

Be especially careful with pufferfish

• Pufferfish can contain tetrodotoxin, a potent neurotoxin that is not completely destroyed by normal cooking or freezing.

• If after eating pufferfish you experience numb lips, numb tongue, muscle weakness, dizziness, or difficulty breathing, call for emergency help and go to the hospital immediately; do not attempt to treat food poisoning at home.

• The safest prevention is not to catch, prepare, or eat pufferfish of unknown origin yourself.

Do not self-identify wild mushrooms for consumption

• Many poisonous mushrooms closely resemble edible ones; identification through photos, colors, or word-of-mouth experience can lead to dangerous confusion.

• Some mushroom toxins can cause liver failure and death. Do not eat wild mushrooms unless they have been accurately identified by a qualified expert.

• If you suspect mushroom food poisoning, keep a sample of the mushroom or a photo if available and go to a medical facility immediately, even if initial symptoms are mild.

Do not draw conclusions based solely on symptoms

• Nausea, vomiting, diarrhea, and abdominal pain can occur in many different illnesses. Recording meals only helps narrow down possibilities, it does not replace medical diagnosis or testing.

• Seek medical attention if diarrhea contains blood, you have a high fever, persistent vomiting, diarrhea lasting more than 3 days, or signs of dehydration such as dry mouth, infrequent urination, and dizziness.

Note 2: When does food poisoning require emergency care?

Assess severity before home treatment

• Most mild cases of food poisoning in healthy adults can improve with rest and proper rehydration.

• However, do not rely solely on bacterial causes to decide to treat food poisoning at home. The degree of dehydration, unusual symptoms, and the patient's health status are the important factors.

• When the severity is unclear, contact a medical facility for guidance instead of self-administering antibiotics or anti-diarrhea medication.

Go to the emergency room immediately if there are dangerous signs

• Difficulty breathing, rapid breathing, blue lips, or a choking sensation.

• Fainting, confusion, slow reactions, seizures, or muscle weakness.

• Vomiting blood or vomit that is dark brown, like coffee grounds.

• Bloody stools, tar-like black stools, or severe abdominal pain.

• Suspected food poisoning from pufferfish, wild mushrooms, chemicals, or unknown toxins.

These symptoms may be related to gastrointestinal bleeding, neurological damage, or severe poisoning. Do not wait for symptoms to resolve on their own or try to induce vomiting at home.

Seek early medical attention if unable to rehydrate

• Persistent vomiting, vomiting after drinking, or inability to keep fluids down.

• Infrequent urination, dark urine, dry mouth, excessive thirst, or dizziness when standing up.

• Diarrhea 6 or more times a day, or lasting more than 3 days.

• Fever above 38.9°C (102°F) or unusual extreme fatigue.

Frequent vomiting and diarrhea can cause dehydration due to food poisoning. If not rehydrated promptly, this condition can lead to low blood pressure, organ damage, or shock.

Proactively ask your doctor if you are in a high-risk group

• Children under 5 years old, especially infants.

• People aged 65 or older.

• Pregnant women.

• Individuals with weakened immune systems or serious underlying medical conditions.

These groups are at higher risk of severe complications from food poisoning. According to the CDC, nearly half of people aged 65 and older with laboratory-confirmed Salmonella, Campylobacter, Listeria, or E. coli were hospitalized. Therefore, it is advisable to contact a doctor early as soon as symptoms appear instead of waiting for the condition to worsen.

While waiting for medical assistance

• Have the patient rest and drink small sips of water or electrolyte rehydration solution if they are conscious and can swallow.

• Do not force them to drink large amounts at once, as this can increase nausea.

• Do not induce vomiting yourself, do not arbitrarily use antibiotics, and do not use anti-diarrhea medication if there is blood in the stool or a high fever.

• Record the food eaten, the time symptoms appeared, and any medications being taken to provide to medical personnel.

Method 2: Tips to relieve food poisoning symptoms at home

Tip 1: Proper rehydration for food poisoning

Prioritize fluid and electrolyte replacement

• Vomiting and diarrhea cause the body to lose both water and electrolytes such as sodium and potassium. Therefore, rehydration during food poisoning is the most important care measure for mild cases.

• Drinking a lot of water does not help "flush out toxins" faster. The main goal is to prevent or improve dehydration while the body recovers.

• You can use plain water, broth, or oral rehydration solutions. If diarrhea or vomiting is severe, an oral rehydration solution is more suitable than plain water because it helps replenish both lost water and mineral salts.

Drink small sips if nauseous

1. Start with small sips and drink slowly and steadily.

2. If you vomit after drinking, take a break for a while and then try again with a smaller amount.

3. Gradually increase the amount of water as nausea subsides; do not try to drink a large glass at once.

4. Monitor urine color and frequency of urination to determine if your body is dehydrated.

Drinking in small sips is usually easier to tolerate and reduces the urge to vomit when treating food poisoning at home.

Rehydrate children carefully

• Children with food poisoning should be given oral rehydration solution according to the instructions of medical staff or the product information.

• Infants should continue to breastfeed or use formula as usual; do not dilute formula on your own.

• Do not arbitrarily give anti-diarrhea medication to young children. If a child urinates little, has no tears when crying, dry mouth, sunken eyes, is lethargic, or cannot drink, take them to the doctor immediately.

Recognizing signs of dehydration

• Dry mouth, excessive thirst, or extreme fatigue.

• Infrequent urination or dark-colored urine.

• Dizziness or lightheadedness when standing up.

• Infants not wetting diapers for several hours, unusual fussiness, or excessive sleepiness.

Dehydration is the most common complication of food poisoning. Young children, the elderly, pregnant women, and people with underlying health conditions can worsen more quickly and need close monitoring.

Seek medical attention if unable to keep fluids down

• Persistent vomiting or vomiting every time any liquid is consumed.

• Inability to drink enough water or electrolyte solution.

• Signs of dehydration do not improve after rehydration.

• Appearance of confusion, fainting, bloody diarrhea, high fever, or severe abdominal pain.

These are no longer suitable situations to continue treating food poisoning at home. The patient may need evaluation and intravenous fluids at a medical facility.

Tip 2: What to eat when you have food poisoning?

No need to fast for extended periods

• Vomiting and diarrhea are reactions of the digestive system to infection or irritants, but they should not be seen as the body "detoxing" leading to deliberate fasting.

• If you are continuously vomiting, prioritize rehydration and temporarily postpone solid food until your stomach settles.

• When you feel able to eat, you should start with small amounts. There's no need to continue fasting or adhere to an overly strict diet if your body can tolerate food.

Eat small amounts after vomiting subsides

1. Start with a small portion and eat slowly.

2. You can choose porridge, soft rice, bread, bananas, potatoes, soup, or familiar, easily digestible foods.

3. If nausea or abdominal pain does not increase, gradually increase the amount of food.

4. When appetite returns, patients can usually return to a normal diet, even if they still have mild diarrhea.

Foods like bananas, white rice, or bread may be easier on the stomach, but they are not a mandatory menu when treating food poisoning at home.

Avoid suspected food poisoning sources

• Stop consuming and do not serve suspected food to others.

• Separate the food, retain packaging, product labels, and purchase receipts if they might be needed to provide information to health authorities.

• Do not taste it again to check, as food causing food poisoning can still have a normal taste and appearance.

Temporarily avoid foods that worsen diarrhea

• Fried, greasy, or overly spicy foods.

• Caffeine-containing beverages such as coffee, strong tea, energy drinks, and some soft drinks.

• Alcoholic beverages like wine and beer.

• Sugary sodas and some fruit juices.

• Milk and dairy products if they cause bloating or increased diarrhea.

After food poisoning, some people may temporarily have difficulty digesting lactose in milk for a few weeks. Restrict consumption only if symptoms worsen, it's not necessary for everyone to completely avoid dairy.

Do not use carbonated soft drinks for rehydration

• There is no reliable evidence that the carbonation in ginger ale or carbonated lemonade helps treat nausea from food poisoning.

• The high sugar content in soft drinks and juices can draw more water into the intestines, making diarrhea worse.

• Better choices are plain water, broth, or electrolyte rehydration solutions; drink in small sips if still nauseous.

Seek medical attention if unable to eat or drink

• Persistent vomiting where any food or liquid consumed is brought back up.

• Signs of dehydration such as infrequent urination, dry mouth, dizziness, or extreme fatigue.

• Appearance of high fever, severe abdominal pain, bloody diarrhea, or altered consciousness.

When these signs are present, the patient should not continue to treat food poisoning at home but should be evaluated by medical personnel promptly.

Tip 3: Electrolyte replacement for food poisoning

Replenish the correct amount of lost fluids and electrolytes

• Vomiting and diarrhea cause the body to lose water and electrolytes like sodium and potassium. Therefore, electrolyte rehydration during food poisoning is an important measure to prevent dehydration.

• Oral rehydration solution (ORS) is mixed with an appropriate ratio of glucose and electrolytes for more effective water absorption by the body.

• If vomiting or diarrhea is mild, adults can drink water, broth, and other suitable liquids. When severely dehydrated, ORS should be prioritized over just plain water.

Mix and drink ORS correctly

1. Read the instructions on the packet carefully and mix with the specified amount of water.

2. Do not arbitrarily make it more concentrated, more diluted, or split the packet if you cannot measure precisely.

3. Do not mix ORS with milk, fruit juice, soft drinks, or mineral water.

4. Drink in small, steady sips; if nauseous, reduce the amount per sip instead of stopping completely.

5. The mixed solution must be stored and used within the expiry date stated on the packaging.

Incorrect mixing ratios can disrupt salt and water balance, which is especially dangerous for young children.

Do not consider sports drinks an equivalent option

• Sports drinks like Gatorade are primarily designed for rehydration during exercise, not for treating dehydration due to diarrhea.

• These products may contain high amounts of sugar and an unsuitable electrolyte ratio; excessive consumption can worsen diarrhea.

• If ORS is not available, adults with mild food poisoning can temporarily drink water or broth. For severe vomiting and diarrhea, ORS should be purchased from a pharmacy or sought from medical personnel.

ORS is especially important for children

• The notion that electrolyte solutions are only suitable for adults is incorrect. Young children dehydrate quickly and often need pediatric ORS as directed.

• Infants should continue to breastfeed or use formula at the normal concentration.

• Do not replace ORS with soft drinks, juices, or sports drinks, and do not give anti-diarrhea medication to children on your own.

• Parents should ask a doctor about the appropriate type and amount of solution, especially for infants or children with underlying health conditions.

Be cautious if the patient has underlying medical conditions

• People with kidney disease, heart failure, diabetes, or those who need to restrict fluid and salt intake should consult a doctor before self-administering large amounts of electrolyte solutions.

• Seek medical attention if the patient cannot drink, vomits after drinking, urinates very little, experiences dizziness, confusion, or if symptoms of dehydration do not improve.

• These are cases where you should not continue to treat food poisoning at home, as the patient may need IV fluids and medical monitoring.

Tip 4: Rest when you have food poisoning

Give your body time to recover

• Vomiting, diarrhea, fever, and poor eating can make people with food poisoning tired, weak, and unable to concentrate.

• Stay home, rest, and sleep as much as your body needs. Postpone strenuous work or exercise until you can eat normally and your health stabilizes.

• Resting helps conserve energy during recovery but does not replace rehydration and electrolyte replacement — the most important measure when treating food poisoning at home.

Arrange a safe resting space

• Rest in a well-ventilated area with easy access to the restroom, and keep water or oresol solution readily available.

• If still nauseous, lie on your side or elevate your upper body instead of lying completely flat on your back.

• Stand up slowly, as dehydration can cause dizziness, lightheadedness, and increase the risk of falls.

• Ask a family member to monitor you if you are too weak, especially for young children, the elderly, or those with underlying health conditions.

Do not try to sleep to wait for the illness to pass

• There is no evidence that sleeping more will directly eliminate the agents causing food poisoning faster.

• Wake up periodically to drink small sips of water, and monitor the frequency of vomiting, diarrhea, and urination.

• Avoid alcohol, sedatives, or sleep-inducing medications to facilitate sleep, as they can increase dehydration or mask signs of worsening illness.

Distinguish between normal fatigue and dangerous signs

• Mild fatigue and a desire to sleep may occur during recovery.

• Seek immediate medical attention if the patient is lethargic and difficult to wake, confused, faints, urinates very little, experiences severe dizziness, or is unable to drink water.

• These could be signs of dehydration due to food poisoning or serious complications, and simply resting at home is not sufficient.

Tip 5: Using medication for food poisoning: Exercise caution

No need to avoid all medications completely

• The notion that all anti-diarrheal or anti-emetic medications slow down the elimination of disease-causing agents is inaccurate.

• Some adults with mild food poisoning can use over-the-counter medications to reduce diarrhea. However, medication only controls symptoms and does not treat all causes of the illness.

• The priority when treating food poisoning at home remains rehydration, electrolyte replacement, and monitoring for worsening symptoms.

Do not use anti-diarrheal medication if there are warning signs

• Do not self-administer loperamide or medications that slow bowel motility if you have bloody diarrhea, high fever, severe abdominal pain, or diarrhea lasting more than 2 days.

• These symptoms may indicate a bacterial infection that requires medical evaluation.

• In particular, anti-diarrheal medications can increase the risk of complications in individuals infected with Shiga toxin-producing E. coli, including hemolytic uremic syndrome, which causes kidney damage.

Do not self-medicate young children

• Over-the-counter anti-diarrheal medications may not be safe for infants and young children.

• Do not use bismuth subsalicylate for children under 12 without professional medical advice.

• When a child has food poisoning, prioritize oral rehydration solutions and consult a doctor before using any medication.

Do not self-purchase antibiotics for treatment

• Food poisoning can be caused by viruses, bacteria, parasites, or toxins; antibiotics are not effective against all causes.

• Using antibiotics inappropriately can cause side effects, increase antibiotic resistance, and even increase the risk of complications in some cases of E. coli infection.

• Use antibiotics only when prescribed by a doctor after evaluating specific symptoms and risks.

Consult a doctor if vomiting excessively

• Do not self-administer anti-emetic medications, especially for children, pregnant women, the elderly, or those taking multiple other medications.

• A doctor may prescribe anti-emetic medications in some cases, but it is necessary to determine the cause and check for dehydration first.

• If vomiting continuously, vomiting after drinking, urinating little, dizzy, or severely weak, the patient needs to see a doctor instead of continuing to self-medicate at home.

Method 3: Effective prevention of food poisoning

Note 1: Keep the kitchen clean to prevent poisoning

Wash hands properly before preparing food

• Wash hands with soap under clean running water for at least 20 seconds before, during, and after preparing food.

• Always wash hands after touching raw meat, poultry, seafood, raw eggs; after using the restroom; and before eating.

• Warm or cold water can be used. The important thing is to use soap, scrub your entire hands thoroughly, and wash for long enough.

This simple habit helps limit bacteria and viruses from spreading from hands to food, thereby reducing the risk of food poisoning.

Clean utensils after each type of food

1. Wash knives, plates, bowls, cooking utensils, and cutting boards with hot water and dish soap.

2. Do this after each time you handle a type of food, especially raw meat, fish, seafood, and eggs.

3. Allow utensils to dry completely before reusing them.

4. Replace cutting boards when they have many cracks or deep grooves that are difficult to clean.

Do not place cooked food back on a plate that previously held raw ingredients unless the plate has been thoroughly washed.

Separate raw and cooked foods

• Use separate cutting boards or plates for raw meat, poultry, and seafood.

• Use different utensils for vegetables, bread, and ready-to-eat foods.

• Store raw ingredients in sealed containers, placed on lower shelves to prevent meat juices from dripping onto other foods.

• Do not rinse raw chicken under running water as splashing water can spread bacteria to the sink, countertops, and surrounding utensils.

Separating raw and cooked foods is an important step to prevent cross-contamination in the kitchen, a common cause of food poisoning.

Clean kitchen counters and preparation surfaces

• After preparing food, wash countertops, dining tables, handles, and sinks with hot water and appropriate detergent.

• If surfaces have been in contact with juices from raw meat or vomit/diarrhea from a sick person, clean them first, then disinfect with an appropriate product according to label instructions.

• Do not mix cleaning chemicals as this can create toxic gases.

• Use clean cloths or disposable paper towels; damp and dirty kitchen towels can become a "vehicle" for bacteria to travel throughout the kitchen.

Do not prepare food when sick

• Individuals who are vomiting or have diarrhea should not cook or serve food to others.

• Wash hands thoroughly after each restroom use and do not share hand towels, cups, or eating utensils.

• This is how to limit the spread of pathogens within the family, instead of just focusing on treating food poisoning at home for those who are already sick.

The CDC recommends four principles for preventing food poisoning: clean, separate, cook, and chill properly.

Note 2: Store food properly

Refrigerate perishable foods promptly

• Meat, poultry, seafood, eggs, dairy, and foods requiring refrigeration should be placed in the refrigerator or freezer immediately after purchase.

• Do not leave perishable food at room temperature for more than 2 hours. If the ambient temperature is above 32°C, this limit is reduced to 1 hour.

• When shopping, buy frozen and refrigerated foods last, then bring them home immediately.

Following this timeline helps limit bacterial growth and reduces the risk of food poisoning due to improper storage.

Maintain the refrigerator at a safe temperature

• Keep the refrigerator section at 4°C (40°F) or below and the freezer section at approximately -18°C (0°F).

• You can place a specialized thermometer in the refrigerator if the appliance does not display the temperature.

• Do not overpack food as cold air needs to circulate for even cooling.

• Check and discard expired food, food showing signs of spoilage, or food that has not been kept cold properly.

Low temperatures slow bacterial growth but do not completely eliminate all agents causing food poisoning.

Separate raw food from ready-to-eat dishes

1. Place raw meat, poultry, and seafood in sealed bags or containers.

2. Store them on the lowest shelf of the refrigerator to prevent raw juices from dripping onto food below.

3. Keep them separate from vegetables, fruits, cooked food, and ready-to-eat items.

4. Do not use the same plates, containers, or utensils for raw and cooked food without washing them first.

Separation helps prevent food cross-contamination, especially from raw meat juices containing Salmonella, Campylobacter, or certain strains of E. coli.

Storing cooked food and leftovers

• Divide large quantities of food into shallow, clean containers to cool faster.

• Cover and refrigerate within 2 hours of cooking; there's no need to wait for food to cool completely before storing.

• Label containers with the storage date and use within an appropriate time for each food type.

• If you don't remember how long the food has been left out or how many days it has been stored, it's best to discard it rather than taste it.

Thaw food safely

• Thaw in the refrigerator, under cold water, or in the microwave.

• If using cold water, food must be in a sealed package and the water should be changed periodically.

• Do not thaw meat on the kitchen counter, as the outer part can enter the "danger zone" temperature while the inside is still frozen.

• Cook immediately after thawing with cold water or in the microwave.

Proper refrigeration is an effective preventive measure, helping families avoid having to treat food poisoning at home due to small but common mistakes in the kitchen.

Note 3: Cook meat to a safe temperature

Use a thermometer instead of looking at the meat color

• Cooking to the correct temperature helps kill many bacteria that cause food poisoning such as Salmonella, Campylobacter, and some strains of E. coli.

• Color, tenderness, or meat juices do not accurately reflect whether the food is safe to eat.

• The most reliable way is to use a food thermometer to measure the internal temperature before finishing the cooking process.

Cook each type of meat to the appropriate temperature

• Chicken, duck, and other poultry, including ground poultry: minimum 74°C (165°F).

• Ground beef, pork, lamb, or veal: minimum 71°C (160°F).

• Whole cuts of beef, pork, lamb, or veal: minimum 63°C (145°F), then let the meat rest for at least 3 minutes before carving or eating.

• Fish: minimum 63°C (145°F); or cook until the flesh is opaque and flakes easily with a fork.

• Leftovers and casseroles when reheating: minimum 74°C (165°F).

Thus, the recommendation to cook all types of pork to 71°C in the original content is not entirely accurate: whole cuts of pork can reach 63°C and then rest for 3 minutes, while ground pork needs to reach 71°C.

Measure temperature in the correct position

1. Insert the thermometer into the thickest part of the meat, avoiding bones, fat, or the bottom of the pan.

2. For thin cuts, you can insert the thermometer from the side into the middle.

3. When cooking whole poultry, check the innermost part of the thigh, wing, and the thickest part of the breast.

4. Measure in multiple locations if the piece of meat is large or has uneven thickness.

5. Clean the thermometer probe with hot water and soap after each use.

Reheat leftovers properly

• There is no general rule that reheating meat multiple times will automatically create bacteria. The risk primarily arises when food cools slowly, is left out for too long, or is not reheated sufficiently.

• Only take out the amount needed to reheat and keep the rest in the refrigerator.

• Reheat food evenly to at least 74°C (165°F); with a microwave, cover, stir, or rotate the food to avoid cold spots.

• Do not reheat perishable food that has been at room temperature for more than 2 hours, or more than 1 hour when it's hot (above 32°C/90°F).

Do not re-contaminate cooked meat

• Place cooked meat on a clean plate; do not reuse a plate that previously held raw meat unless it has been washed.

• Do not reapply marinade that has been in contact with raw meat, unless it has been thoroughly boiled.

• Keep separate utensils for raw and cooked foods.

The correct cooking temperature is only half of the solution; proper storage and preventing cross-contamination are the other half to prevent food poisoning, instead of having to treat food poisoning at home after what seemed like a harmless meal.

Note 4: Do not pick wild mushrooms for consumption

Do not rely on appearance to identify mushrooms

• Poisonous mushrooms can resemble edible mushrooms in color, size, and shape. Some types also have no unusual odor or taste.

• Do not identify mushrooms using online photos, phone applications, popular guidebooks, or word-of-mouth experience.

• Even experienced mushroom pickers can still mistake species if they lack specialized knowledge and appropriate testing methods.

Therefore, the safest way to prevent mushroom food poisoning is not to eat wild mushrooms unless they have been accurately identified by a qualified mycologist.

Cooking does not eliminate all toxins

• Boiling, stir-frying, grilling, drying, or freezing cannot make poisonous mushrooms safe to eat.

• Some toxins in Amanita mushrooms persist after cooking and can cause severe liver damage, multi-organ failure, or death.

• Do not try a small piece to test, as even a small amount of poisonous mushroom can have severe consequences.

Only consume mushrooms from clear origins

• It is recommended to buy mushrooms from reliable stores, supermarkets, or production facilities.

• Check the label, expiration date, and packaging condition before purchasing.

• Do not accept wild mushrooms from acquaintances unless their origin and species have been verified by a true expert.

• Young children, pregnant women, the elderly, and individuals with liver conditions should especially avoid trying unfamiliar mushrooms.

Immediate action for suspected mushroom poisoning

1. Stop eating and prevent others from consuming the remaining mushrooms.

2. Do not induce vomiting or use home remedies for "detoxification."

3. Save mushroom samples, leftover food, or photos to aid identification.

4. Take the patient to a medical facility immediately, even if symptoms have not yet appeared.

Symptoms of mushroom food poisoning can appear many hours later. Feeling well initially does not mean you are safe.

Recognizing dangerous signs

• Severe vomiting, intense diarrhea, or abdominal pain.

• Sweating, excessive salivation, blurred vision, or confusion.

• Seizures, difficulty breathing, muscle weakness, or loss of consciousness.

• Jaundice, decreased urination, or unusual fatigue.

If you suspect you've eaten poisonous mushrooms, this is not a situation for treating food poisoning at home. The patient needs medical evaluation as soon as possible, as delay can cost valuable treatment time.

Care tips for food poisoning

Sip liquids to rehydrate

• If you feel nauseous, take small, frequent sips rather than drinking large amounts at once.

• If it's hard to keep liquids down, you can suck on small ice chips made from clean water and gradually increase the amount of fluid as your stomach settles.

• Oral rehydration solutions (ORS), mixed according to instructions, are more suitable than plain water if the patient is vomiting or has severe diarrhea, as they replenish both fluids and electrolytes.

• If drinking causes vomiting again or you cannot rehydrate sufficiently, seek medical attention instead of continuing to treat food poisoning at home.

Do not use juice or frozen soft drinks for rehydration

• Ice made from juice or soft drinks may be easy to suck on, but the high sugar content can worsen diarrhea.

• Carbonated water has also not been proven to treat nausea from food poisoning; the gas can also cause bloating in some people.

• Prioritize ice made from clean water or appropriate electrolyte solutions. The NHS recommends avoiding juices and fizzy drinks when experiencing diarrhea.

Eat again when your body is ready

1. Wait until nausea subsides and you can keep liquids down.

2. Start with small amounts of bland, low-fat foods like porridge, rice, bread, potatoes, or bananas.

3. Gradually increase portion sizes if you don't experience increased nausea, abdominal pain, or diarrhea.

4. There's no need to force yourself to eat only bananas, apples, and yogurt; these are not treatments for food poisoning.

Yogurt can provide nutrition, but there's no conclusive evidence that it helps people with food poisoning recover faster. Some people may also temporarily have difficulty digesting lactose after diarrhea, so stop if you experience bloating or increased diarrhea.

Do not consider mint a cure for nausea

• There's insufficient evidence that eating fresh mint leaves with salt helps reduce nausea from food poisoning.

• Mint can cause indigestion or worsen reflux in some individuals.

• Adding salt cannot replace ORS, as rehydration solutions require a precise balance of water, glucose, and electrolytes.

Therefore, mint can be consumed as a regular food if your body tolerates it well, but it should not be considered a method for treating food poisoning at home.

Handle old food cautiously

• Do not eat food that smells strange, is discolored, expired, or whose storage duration is unknown.

• Perishable food left at room temperature for more than 2 hours, or more than 1 hour when the temperature is above 32°C, should be discarded.

• Do not taste food to check for safety, as food containing pathogens can still look and smell normal.

• If you suspect a food item has sickened multiple people, separate it and keep the packaging, receipts, or food samples as instructed by health authorities, instead of hastily destroying all evidence.

Choose outside food based on safety levels

• There's no need to completely avoid restaurants, but choose clean establishments that are busy and have clear food storage procedures.

• Prioritize freshly cooked and hot dishes; avoid raw, undercooked, or food left out at room temperature for too long or uncovered.

• For those recovering, it's advisable to limit unfamiliar foods, greasy dishes, and foods of unknown origin.

Wash fruit before eating

• Wash fruit under clean running water and gently rub the surface before peeling or cutting.

• Remove bruised or damaged parts; use clean knives and cutting boards.

• Do not wash fruit with soap, dish soap, or chemical detergents.

• Wild-picked fruits should only be eaten if you are certain of their type and that the area is not contaminated by animal feces, pesticides, or dirty water sources.

Monitor children for signs of dehydration closely

• Young children, especially infants, can dehydrate quickly with frequent vomiting or diarrhea.

• Warning signs include dry mouth, no tears when crying, sunken eyes, decreased urination, unusually dry diapers, lethargy, or excessive fussiness.

• Continue breastfeeding or formula feeding at the correct ratio; give ORS as instructed by medical personnel.

• Seek medical attention for the child promptly if vomiting is continuous, they cannot drink, show signs of dehydration, fever, bloody diarrhea, or are unresponsive.

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Content editor: Lesley Collins Tran.

Information consulted and verified by expert: Sophia Miller.