Food handlers who do not wash their hands after using the bathroom or have infections themselves often cause contamination. Improperly packaged food stored at the wrong temperature also promotes contamination. The symptoms can develop rapidly, within 30 minutes, or slowly, worsening over days to weeks. Most of the common contaminants cause nausea, vomiting, diarrhea, and abdominal cramping. Usually food poisoning is not serious, and the illness runs its course in 24-48 hours.
Viruses account for most food poisoning cases where a specific contaminant is found.
Causes a mild illness with nausea, vomiting, diarrhea, abdominal pain, headache and low-grade fever. It is the most common viral cause of adult food poisoning and is transmitted from water, shellfish, and vegetables contaminated by feces. Causes moderate to severe illness with vomiting followed by watery diarrhea and fever. It is the most common cause of food poisoning in infants and children and is transmitted from person to person by fecal contamination of food and shared play areas. Causes mild illness with sudden onset of fever, loss of appetite, and feeling of tiredness followed by jaundice, which is a yellowing of the eyes and skin.