What causes it
Foodborne illness is usually caused by bacteria, viruses, parasites or chemical substances in food. WHO estimates that unsafe food is linked to more than 200 different diseases, ranging from short diarrhoeal illness to long-term conditions.
Common bacterial and viral causes include Salmonella, Campylobacter, E. coli, norovirus and others, often linked to undercooked meat or poultry, unpasteurised dairy, or contaminated produce and water.
Seek medical care if you notice these signs
This is general information from WHO, not a diagnosis. Dehydration is the most dangerous complication of diarrhoeal illness.
- Signs of dehydration: unusual lethargy, sunken eyes, inability to drink, or a skin pinch that springs back very slowly
- Blood in stool, or persistent/worsening diarrhoea
- High fever, repeated vomiting, or inability to keep fluids down
- Symptoms in infants, young children, pregnant women, older people, or anyone with an existing health condition
What to do
Consult a health professional promptly, particularly for persistent diarrhoea, blood in stool, or signs of dehydration, per WHO guidance.
This platform does not provide medical advice or treatment guidance. If you believe a specific food or establishment caused your illness, you can document it and file a report here in addition to seeking care.