Food borne illness, often referred to as food poisoning, is the result of eating food contaminated with a disease causing organism (bacteria, virus, parasite, fungi) or with a toxin produced by a bacteria or fungi. Symptoms may range from mild to severe, and may include nausea, vomiting, diarrhea, abdominal cramps, and fever. In serious cases, severe complication can develop and, rarely, even lead to death. A person may also be carrying an illness but not be showing any symptoms. This is one reason it is important to practice good food safety.

Two main causes of food borne illness are infections and intoxications. Infections take longer to present symptoms (for example days to weeks) while intoxications present more quickly (within hours to days). Some intoxications produce symptoms such as tingling in extremities, dizziness, difficulty breathing, paralysis and more.

Examples of common disease causing organisms are Salmonella, E.coli, Campylobacter, Listeria and S. aureus. For a more complete list, and details on each organism, refer to the BC Health Files.

Environmental Health Officers follow-up on lab confirmed cases of organisms that cause food borne illness. This follow-up involves contacting the individual who is sick and obtaining a detailed food history, as well as asking about certain high risk activities that make you more susceptible to the illness in question.

Following up on cases also helps identify outbreaks. EHOs investigate outbreaks to determine the cause and source of the illness. For more information on outbreaks visit Outbreak Control.

What if I think I have a Food Borne Illness?

If you suspect you have a food borne illness, you should visit your doctor and describe your symptoms. To verify your illness, you will be asked to give a stool sample which will be sent for laboratory confirmation. Confirmation is necessary to determine the source or cause and provide information on limiting further spread. If you are suffering from a food borne illness, you will be contacted by an Environmental Health Officer for follow-up.

Health Canada estimates that there are 11 to 13 million cases of foodborne illness in Canada every year. However, public health experts also estimate that only about one in five people seek medical attention when they suspect they’re suffering from such an illness, and of those only a small percentage have samples collected to confirm the presence of an enteric pathogen.