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Diseases & Conditions
Was it something you ate? Follow these steps when food makes you sick
Stay hydrated and watch for signs — such as a high fever or severe abdominal pain — that you need emergency help.
- By Heidi Godman, Executive Editor, Harvard Health Letter
- Reviewed by Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter
Foodborne illness outbreaks occur frequently in the United States. Invisible microbes in food sicken an estimated 48 million people in our country each year, landing 128,000 in the hospital and killing about 3,000, according to the CDC.
Culprits are usually viruses (such as norovirus), bacteria (such as Salmonella, Clostridium perfringens, or Campylobacter), parasites (such as Toxoplasma gondii), or toxins (such as those that can accumulate in shellfish).
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About the Author
Heidi Godman, Executive Editor, Harvard Health Letter
About the Reviewer
Anthony L. Komaroff, MD, Editor in Chief, Harvard Health Letter
Disclaimer:
As a service to our readers, Harvard Health Publishing provides access to our library of archived content. Please note the date of last review or update on all articles.
No content on this site, regardless of date, should ever be used as a substitute for direct medical advice from your doctor or other qualified clinician.
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