Food poisoning is a common illness caused by consuming contaminated food or drink. The symptoms can range from mild to severe and include nausea, vomiting, diarrhea, abdominal cramps, fever, and headaches. In some cases, food poisoning can even be life-threatening.
When people start experiencing symptoms of food poisoning, some may consider trying to induce vomiting in an attempt to “get the bad food out” of their system and prevent the illness from getting worse. However, research shows that this is not an effective way to avoid food poisoning or its symptoms.
What is food poisoning?
Food poisoning occurs when you consume food or water that contains harmful bacteria, viruses, or parasites. There are more than 250 different foodborne diseases, but some of the most common types include:
- Salmonella – Caused by salmonella bacteria often found in raw or undercooked eggs, poultry, and meat.
- E. coli – Caused by E. coli bacteria found in undercooked ground beef, raw milk, and contaminated produce.
- Listeria – Caused by listeria bacteria found in unpasteurized dairy products, deli meats, and produce.
- Campylobacter – Caused by campylobacter bacteria in raw or undercooked poultry.
- Norovirus – Highly contagious virus that spreads easily from person to person or via contaminated food.
The symptoms of different foodborne illnesses can be similar and may include:
- Nausea
- Vomiting
- Diarrhea
- Abdominal cramps and pain
- Fever
- Headache
- Fatigue
Symptoms can start anywhere from 1 hour to 1 week after ingesting contaminated food and last for 1-3 days for mild cases and up to 2 weeks for severe cases.
What causes food poisoning?
There are several ways food and water can become contaminated and cause food poisoning, including:
- Improper food handling and preparation – Not cooking foods to proper temperatures, cross-contamination between raw and cooked foods, inadequate cleaning of surfaces/utensils.
- Unsafe food sources – Food from unsafe sources that may already contain harmful bacteria when purchased, such as unpasteurized dairy.
- Poor personal hygiene – Handling food with unwashed hands, especially after using the bathroom.
- Contaminated water – Water that contains harmful bacteria, viruses, or parasites and is used to irrigate produce, process food, or prepare beverages.
When the contaminated food is eaten, the bacteria, viruses, or other pathogens can multiply and release toxins, causing the symptoms of food poisoning.
Will making yourself vomit help prevent food poisoning?
Once contaminated food has been ingested, purposely inducing vomiting is not an effective way to avoid coming down with food poisoning or shortening its duration. There are several reasons for this:
- Food poisoning pathogens act quickly – Many foodborne illness pathogens begin to release toxins shortly after ingestion, so vomiting won’t remove them fast enough to prevent illness.
- Vomiting won’t remove all the contaminated food – It’s impossible to vomit up all of the contaminated food before pathogens and toxins are released and absorbed by your body.
- Bacteria and toxins spread beyond the stomach – Within hours, bacteria and toxins have already moved beyond the stomach into the intestines, so vomiting won’t remove them from the gastrointestinal tract.
- Vomiting can make symptoms worse – The act of vomiting can cause dehydration and disrupt the body’s electrolyte balance, potentially making food poisoning symptoms more severe.
So while vomiting is a natural reflex reaction to food poisoning, purposely inducing vomiting does not effectively remove pathogens or prevent illness.
When vomiting occurs with food poisoning
Many types of food poisoning will naturally cause nausea and vomiting as symptoms. However, it is best to let this occur naturally and not try to artificially induce vomiting.
Drinking liquids to avoid dehydration and calling a doctor if symptoms are severe (diarrhea lasting more than 3 days, bloody stool, high fever, signs of dehydration) are better ways to manage illness. Antibiotics are not recommended for most food poisoning.
What to do if you suspect food poisoning
If you believe you may have food poisoning, the recommended steps include:
- Drink plenty of fluids – Try oral rehydration solutions to replace fluids and electrolytes lost through vomiting and diarrhea.
- Get plenty of rest – Rest allows your body to devote energy towards fighting infection.
- Avoid certain foods – Stick to bland foods like crackers, rice, applesauce and avoid dairy, caffeine, alcohol, sugary drinks until symptoms pass.
- Take over-the-counter medicine – Consider OTC anti-diarrheal medicine or pain relievers if approved by your doctor.
- Call your doctor – Seek medical attention if vomiting/diarrhea are severe, persists more than 2 days, or is accompanied by high fever over 102°F.
While waiting for symptoms to pass, be sure to wash hands thoroughly after using the bathroom and before preparing food. Drink bottled water if unsure of tap water source.
How to prevent food poisoning
Practicing food safety is the best way to avoid food poisoning in the first place:
- Wash hands and surfaces often
- Separate raw and cooked foods
- Cook foods to proper temperatures
- Chill perishable foods promptly
- Avoid unsafe food/water sources
Other important food poisoning prevention tips include:
- Inspect food packaging for damage, dents, swelling.
- Check “sell by” and “use by” dates.
- Store food properly, especially meat, dairy, eggs.
- Wash all produce thoroughly.
- Keep food out of unsafe temperature zone (40°F – 140°F)
- Reheat leftovers to 165°F.
Being diligent in the kitchen and when grocery shopping can significantly lower your risk of food poisoning.
Conclusion
Intentionally making yourself vomit is not an effective way to avoid coming down with food poisoning or reducing its duration. Once ingested, bacteria and toxins act quickly and vomiting won’t expel them fast enough or remove them completely. It’s best to let vomiting occur naturally and focus on staying hydrated and calling a doctor if symptoms worsen or persist. Practicing thorough food safety and hygiene is the best defense against developing food poisoning.
| Type of Food Poisoning | Common Sources | Symptoms |
|---|---|---|
| Salmonella | Raw/undercooked eggs, poultry, meat | Diarrhea, fever, cramps, nausea, vomiting |
| E. coli | Undercooked beef, contaminated produce | Severe stomach cramps, diarrhea (may be bloody), vomiting |
| Listeria | Unpasteurized dairy, deli meats, produce | Fever, muscle aches, nausea, diarrhea |
| Campylobacter | Undercooked poultry | Diarrhea (possibly bloody), cramps, fever, nausea |
| Norovirus | Contaminated food or water | Nausea, vomiting, diarrhea, cramps, headache |
| Prevention Tips | Details |
|---|---|
| Wash hands & surfaces | Use soap and warm water for 20 seconds before/after handling food |
| Separate raw and cooked food | Use separate cutting boards and utensils for raw meat/seafood and produce |
| Cook to proper temperatures | Cook meats to at least 160°F, poultry to 165°F, leftovers to 165°F |
| Chill food promptly | Refrigerate perishable foods within 2 hours, set fridge temp below 40°F |
| Avoid unsafe sources | Do not use unpasteurized dairy, contaminated water, food past expiration |