| The type and duration of symptoms will depend on a variety of factors, including the illness contracted. The following is a list of the most common symptoms of many foodborne illnesses: |
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mild to severe diarrhea (may be bloody) |
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abdominal cramping and/or pain |
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tenesmus (straining to have bowel movements) |
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fever |
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fatigue |
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loss of appetite |
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nausea |
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dark urine |
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jaundice (yellowing of the skin and eyes) |
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muscle aches |
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headache |
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stiff neck |
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confusion |
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loss of balance |
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convulsions |
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mild, flu-like illness |
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vomiting |
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chills |
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| It can be difficult to know if your symptoms are due to foodborne illness or to another cause. Some of the foodborne symptoms are headache, fever and vomiting, which can be attributed to the flu or other illnesses.
Sometimes, when family members, work colleagues or individuals with whom you’ve had contact have the flu, that may indicate that your symptoms are flu-related. Similarly, when other people you’ve enjoyed a meal with are taken ill, that may indicate that your symptoms have been caused by a foodborne illness. A healthcare practitioner may be able to determine the cause of your symptoms.
In all cases of illness, regardless of the cause, it is important to seek immediate medical attention when foodborne symptoms are severe. |
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| In some cases, the answer is yes. The elderly, children, pregnant women and individuals with compromised immune systems generally are at greater risk of developing complications from food poisoning. But certain bacterial strains may cause complications in otherwise healthy individuals. In addition, while most people will recover in a few days from the diarrhea and vomiting caused by some cases of foodborne illness, when those conditions persist they can lead to dehydration and may require hospitalization. |
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| Complications of foodborne illness may include Guillain-Barré Syndrome, which is a rare disorder in which the body's immune system attacks part of the peripheral nervous system. The syndrome may appear in cases of Campylobacteriosis, or infection by the Campylobacter bacteria. In about one in 1000 cases, several weeks after experiencing diarrhea, individuals may suffer temporary paralysis from Guillain- Barré syndrome. This condition usually requires intensive care.
Another complication is called Hemolytic Uremic Syndrome (HUS), and it appears in 2%-7% of cases in which an individual has been infected with E. coli O157:H7. HUS is characterized by destruction of red blood cells, damage to the lining of blood vessel walls, and in severe cases, kidney failure. In fact, HUS is the main cause of acute kidney failure in children. |
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| About one-third of people with Hemolytic Uremic Syndrome have abnormal kidney function many years later, and a few require long-term dialysis. Another 8% of people with Hemolytic Uremic Syndrome have other lifelong complications, such as high blood pressure, seizures, blindness, paralysis, and the effects of having part of their bowel removed. With intensive care, the death rate for Hemolytic Uremic Syndrome is 3%-5%. |
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| Thrombotic Thrombocytopenic Purpura (TTP) is a clinical syndrome characterized by low blood platelet counts, anemia, and kidney failure. Doctors may refer to adult HUS as TTP due to similar clinical features. |
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A third possible complication of foodborne illness is Reiter’s Syndrome, or “reactive arthritis.” Reiter’s Syndrome, which can result from Salmonella infection, is characterized by joint pain, eye irritation (conjunctivitis), and painful urination. Symptoms may appear from 1-3 weeks following infection and may not all appear at the same time. While most joints can be affected, pain and inflammation are most commonly experienced in the fingers, toes, ankles, knees, and hips.
Though most commonly linked with Salmonella bacteria, the syndrome may also appear after gastroenteritis caused by other bacteria, such as Campylobacter and Shigella.
Most people with Reiter’s Syndrome will recover within a year; however, the illness can lead to chronic arthritis. |
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| Shigella infection can lead to other complications, including severe dehydration, systemic infection (bacteria entering the blood stream), and seizures due to high fever in children under the age of 2. In some people, especially young children and the elderly, diarrhea can be so severe that the patient requires hospitalization. While foodborne illness symptoms usually resolve within 7 days, it may be months before bowel habits return to normal. |
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| About 15% of people infected with Hepatitis A will have prolonged or relapsing symptoms over a 6-9 month period. |
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| Complications can pose a serious health risk. It is important to seek the advice of a healthcare provider if you suspect the onset of complications from foodborne illness. If complications are severe, emergency medical attention may be required. |
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| There are a number of support groups that can be accessed through the Internet. Two examples are given below: |
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Safe Tables Our Priority (S.T.O.P.) is a non-profit organization started by families of victims of E. coli 0157:H7 infection. The goal of the organization is to support victims, prevent foodborne illness and advocate for safer food. The organization’s website is located at: www.safetables.org. |
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ERIC’S ECHO, the E. Coli Help Organization, was founded by Rainer Mueller in honor of his son, Eric, who died after eating a hamburger contaminated with E. coli 0157:H7. This site contains considerable information about E. coli and food safety. It is located at: www.ericsecho.org. |
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If you or a family member has suffered from food poisoning, and you have a question about your legal rights, you can request a free case evaluation from our firm by clicking on free case evaluation. You may also contact us toll free at 1-877-934-6274. |
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The information contained on this page for foodborne illness symptoms has been gathered from the websites of the Centers for Disease Control and Prevention, the Food and Drug Administration and other sources in the public domain. |
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The FDA announced that it has confirmed the presence of E. coli. O157:H7 in Nestlé TOLL HOUSE refrigerated chocolate chip cookie dough bar. The product has a day code of 9041 and a "Best before 10 JUN 2009" notation.
After recalling 41,280 pounds of beef products due to possible E. coli O157:H7 contamination, JBS Swift Beef Company, Greely, CO, has expanded its recall by including an additional 380,000 pounds of beef primal products.
FSIS testing has led International Meat Co., Inc., Chicago, IL, to recall 6,152 pounds of ground beef products that may be contaminated with E. coli O157:H7. The products were manufactured from June 17 - June 19, 2009, and shipped to both distributors and restaurants.
On June 24, 2009, Laxson Provision Company, San Antonio, Texas, announced a recall of 350 pounds of cervelat sausage [a dry sausage made with beef and pork]. While there have been no reported illnesses, Laxson has stated that the sausage may be undercooked. ...
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