See the incubation periods for certain food poisoning-causing organisms

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

One in six Americans contracts food poisoning each year.

Explore these images to better understand why food poisoning makes you feel nauseous.

Food poisoning can sometimes cause serious long-term health issues

Although foodborne illness can be relatively mild and cause short-term discomfort, more rarely it can also cause long-term severe health consequences, depending on your individual risk factors, the severity of your sickness, and the care you receive. Kidney failure is one serious complication associated with certain types of food poisoning. Meningitis, hepatitis, arthritis, and pancreatitis are also rare and serious foodborne illness complications. If a pregnant person gets food poisoning, it can cause health issues for the fetus.

Restaurants are where most of us contract food poisoning in the US.

Keep foods out of the temperature danger zone to help avoid sickness

This graphic can help remind you what temperatures are generally unsafe for perishable food because they can promote and encourage the growth of harmful pathogens.

Food poisoning investigations have led to more than 1 billion pounds of food recalls

PulseNet is the US government’s real-time foodborne illness tracking system for leading causes of food poisoning. There, a network of labs and scientists share DNA sequences for pathogens collected from contaminated food and also from sickened individuals, looking for patterns in the pathogens’ genome sequences that will help them hopefully finger a certain food, warehouse, producer, or restaurant.

We can get food poisoning from spending time in swimming pools, lakes, rivers, and ponds

Some of the same pathogens that may sicken us in food or water may also sicken us in recreational swimming environments. Bacteria can rub off of people’s (or animal’s) bodies or contaminate the water through a diarrheal episode. Washing your hands for at least 20 seconds before eating food if you are at the beach, pool, or other similar environments and being sure not to swallow the water are ways to help keep safe.

Severe cases of food poisoning have doubled even as food recalls dropped

Food recalls were down in 2024 by 5% as compared to 2023. But some researchers suspect that’s just because there were fewer inspections or fewer people reporting illnesses: Hospitalizations from food poisoning more than doubled during that same period, from 230 to 487, and deaths rose from 8 to 19.

Pooping or puking out pathogens is sometimes recommended with food poisoning

Sometimes stopping food poisoning-linked diarrhea with over-the-counter medications is a bad idea because it may prolong illness. Doctors can advise you if your diarrhea or vomiting is severe about what medications to take and when, but generally doctors recommend trying to stay hydrated during a bout of food poisoning and letting the body naturally remove pathogens from the body via vomiting or diarrhea, as needed.

Reporting food poisoning aids in limiting outbreaks

If you suspect you were sickened by meat or poultry or by other food products (or your pet was sickened), the US has different voluntary online reporting forms and hotlines you can call. There’s even one for concerns about potentially contaminated pet food products. If you were potentially sickened at a restaurant, however, you report that directly to state and local health departments, not the federal government.

Climate shifts are projected to cause more cases of food poisoning

Research published in 2024 suggests that with more severe heatwaves and natural disasters, scientists expect there to be a rise in foodborne disease, especially in Africa and Asia. Already, there are an estimated 600 million food poisoning cases and 420,000 deaths annually. Diarrhea is the most common cause of those deaths.

Natural toxins produced on plants or consumed by animals may cause food poisoning

When humans eat plants with certain natural toxins on them—including a family of toxins called aflatoxins that fungi produce on crops like peanuts and corn— they can become ill with food poisoning. Toxins can still harm humans even if animals or plants appear fine to the human eye. The World Health Organization advises that we should throw away moldy or discolored foods, refrain from eating wild plants or mushrooms that aren’t definitively nonpoisonous, and remember that just because something is “natural” it’s not always safe to eat.

Explore this interactive visualization of illnesses known to jump from animals to people, and learn how these zoonotic diseases spread.

Foods shouldn't be defrosted on the counter, but microwaving to defrost is okay

This wide-ranging video from the US Food and Drug Administration explains causes of food poisoning and tips for consumers. The agency's advice includes that we should separate meat and eggs from our veggies and fruits in our shopping carts, during food prep, and in the fridge (with meat located below veggies in the refrigerator in case it drips).

Food companies usually issue recalls voluntarily and you can be automatically notified about them

Protecting yourself from food poisoning means staying on top of food recall announcements. Notices about these from the US government, which you can automatically receive after signing up at this link, note what products have been recalled by food companies. Companies alert the US Food and Drug Administration or the US Department of Agriculture when they issue recalls so the public can stay informed.

Just because leftovers look and smell okay doesn’t mean they’re safe to eat

Despite what the sniff test is telling you, older leftovers should probably be trashed. Pathogens that cause illness don’t usually affect the taste, smell, or appearance of food (though if they look bad, you should chuck them as well). Scientists recommend tossing leftovers within a few days even if they appear to be fine.

Foodborne illnesses cost our country an estimated $74.7 billion in 2023

A US government estimate puts the cost of all foodborne illness in 2023 at almost $75 billion dollars. In a report published by the US Department of Agriculture’s Economic Research Service, government analysts detailed how the burden of foodborne illness includes medical costs, but also more hidden costs like lost wages. The analysis also breaks down estimated costs by pathogen.

Scientists have found that kitchen sponges that don't appear dirty or greasy may still harbor bacteria that can cause foodborne illness, and the cleaning items should be discarded regularly, including after wiping surfaces that have come into contact with raw meat.

HFMD symptoms typically begin to show up 3-6 days after exposure

Fever is often the first symptom and then painful sores may develop a day or two later. Coxsackie A16 is currently the most common enterovirus that leads to the disease, though there are several other enteroviruses that can cause it as well.

Leprosy bacteria replicate extremely slowly—only once every two weeks

Mycobacterium leprae has a long incubation period and a very slow replication rate, taking roughly 12 to 14 days to make a copy of itself and divide. In contrast, bacteria like E. coli can replicate in about 20 minutes in ideal conditions. Someone can be infected for years without experiencing any symptoms. This also makes the disease difficult to treat. This video describes the knowns—and unknowns—about this infectious bacterium.

Norovirus is the leading cause of food poisoning in the US

The illness is typically transmitted when virus-laden feces gets into another person’s mouth. That occurs when people do not properly wash their hands, contaminating food or surfaces.

About 20% of people infected with cholera have severe symptoms

That's according to studies from outbreaks in Bangladesh. Most people who contract the disease have mild or moderate symptoms, or none at all. Yet anyone infected with the disease-causing bacteria can shed the pathogens in their feces for a few days, or even up to around 10, seeding the environment with bacteria.

Mycotoxins are toxic compounds produced by fungi—some show up in food

About a quarter of the world’s agricultural products are contaminated with mycotoxins. Some of these compounds can cause serious health problems, including cancer, so the US government has set up monitoring programs to detect them in our food and in animal feed. Humans can become ill if they eat contaminated food, but also if they ingest products from animals that had previously consumed these toxic compounds, such as milk from a cow that ate contaminated corn.

A brief explainer on food expiration dates and what they really mean

Roughly 20% of food items in the US are thrown out because consumers don't understand how to interpret expiration labels. Over time, when supermarkets began carrying processed foods, grocers use packaging codes to track how long foods had been on...

Symptoms of extreme radiation exposure may take hours to manifest

Large doses of ionizing radiation can damage the body within minutes, particularly in the bone marrow and inner layer of the digestive tract. Victims may briefly seem fine before rapidly deteriorating as immune failure, infection and organ collapse set in.

In 1892, two scientists purposefully infected themselves with cholera bacteria

When they became ill—one with mild diarrhea and the other with severe cholera—researchers pointed to that as proof that the pathogen caused the disease.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

There were 23 reported cruise ship outbreaks of gastrointestinal illness in 2025—something that happens often enough that there's a whole program at the US CDC devoted to tracking them.

Scientists suspect that Alexander the Great and Rudyard Kipling are among the public figures that may have died from food poisoning.

See the differences between chickenpox and hand, foot, and mouth

This helpful explainer breaks down the differences between these two contagious, viral diseases, which both present with fevers and sores. It includes photos of the sores that are characteristic of both diseases, showing how they have appeared across different skin tones to better inform people looking for information about their own loved one's symptoms.

What are zoonotic diseases?

Interspecies interactions are a breeding ground for disease transmission. This basic background information on zoonotic disease from the Centers for Disease Control and Prevention (CDC) chronicles the different ways humans can get sick, identifies what groups are particularly vulnerable, and offers links to other resources.

See this interactive global map that highlights which forever chemicals have been detected in specific wildlife species, providing data on hundreds of species exposed to these hard-to-breakdown substances.

Learn how cholera bacteria sicken humans

Once a person has ingested large amounts of the bacteria, typically through contaminated water, cholera bacteria begin producing and releasing a toxin inside their host. It attacks the mucosal lining of the intestine, making it hard to absorb liquids. This process leads to cholera's characteristic symptoms, like voluminous, watery diarrhea.

Zoonotic diseases: Pathogens that jump from animals to humans

Such diseases may be caused by a variety of pathogens—viruses, bacteria, fungi, or parasites—and can originate in creatures ranging from ticks and mosquitoes to pigs and bats. Because they develop in animals and are often new to human immune systems, zoonotic diseases have severe consequences for public health.

Eating street food while traveling isn’t recommended, but there are ways to do it more safely

The US Centers for Disease Control and Prevention urge people to stay away from street food while traveling. But if you still want to eat it, the agency recommends making sure it’s cooked food and that it’s served steaming hot. Also, avoid eating any raw vegetables as they may be more likely to harbor pathogens.

The science of food allergies

Why do certain substances trigger an immune response while others don't? Listen to researchers explain the science in this five-minute video. Food allergies affect around 8% of children and 2% of adults in the US, and—unlike sensitivity or intolerance—they involve the immune system mistaking certain harmless proteins in foods as dangerous invaders, triggering a rapid and sometimes severe defense response.

Food allergies were first documented more than 4,000 years ago.

A timeline of major pandemics from 1899–2025

Modern pandemics have been defined by the race between globalization (which increases risk) and the development of new medicines. The Great Influenza epidemic claimed some 50 million lives, and the COVID-19 pandemic killed more than 7 million. In between, diseases like Ebola, cholera, AIDS, and more have devastated communities.

The first major norovirus outbreak, in 1968, sickened half an elementary school.

Humans can get tuberculosis from drinking raw milk, but milk pasteurization kills pathogens, including the bacteria that cause tuberculosis.

Between 10 million and 50 million people in the US develop rashes from poison ivy, poison sumac, and poison oak annually.

Polio commonly spreads when virus-laden feces gets into our mouths

This highly infectious disease is transmitted from one person to another, mainly when we eat virus-laden poop particles. Less frequently, contaminated food or water can transmit the virus, or people can be infected via respiratory droplets (from coughing or sneezing).

The gut microbiome may play a major role in autoimmune disease and symptom flare-ups

Certain unhealthy foods can promote gut bacterial growth and inflammation in the lining of the gut, potentially disrupting its lining—leading to a leaky gut that may allow pathogens to dribble out into the bloodstream, fueling further inflammation that can both cause disease flare-ups and set the stage for future disease development.

Vector-borne diseases kill more than 700,000 people globally each year—and are growing

The diseases with the greatest potential to spread widely aren't the ones that quickly kill human hosts. Instead, the best hosts or reservoirs for vector-borne diseases would be chronically ill over the long term, increasing the likelihood that the pathogen could be transmitted to others.

Listen to how the 1902 'poison squad' experiments changed food safety in America

As part of government research, a group of young men were paid to eat standard American food—replete with food additives like borax and formaldehyde—which revealed the dangers of unregulated food. The work was led by the first FDA commissioner, Harvey Wiley, who helped end the "century of the great stomachache."

See when the last case of wild poliovirus was found in each country

This chart shows when wild polio cases were last reported in each country worldwide. Beyond wild poliovirus, rare outbreaks can occur related to mutated strains of oral polio vaccine.

Human records of influenza stretch back more than two millennia

Accounts of flu-like illness appear as early as 412 BCE, when Hippocrates described a sudden wave of cough and fever. Centuries of recurring outbreaks culminated in the first clearly documented pandemic in 1580, spreading from Asia into Europe and Africa.

Human records of influenza stretch back more than two millennia

Accounts of flu-like illness appear as early as 412 BCE, when Hippocrates described a sudden wave of cough and fever. Centuries of recurring outbreaks culminated in the first clearly documented pandemic in 1580, spreading from Asia into Europe and Africa.

An overview on germ theory, the crucial framework developed by Louis Pasteur

Germ theory of disease is based on the concept that many diseases are caused by infections with microorganisms, typically only visualized under high magnification. Read this general overview to understand the basic framework which allowed for development of vaccines.