Roughly 48 million Americans get food poisoning every year. A Texas board-certified physician explains how to recognize it, treat it at home, and know when to call your doctor.
By Dr. Kathryn Kline, MD · Board-Certified Family Medicine Physician (ABFM) · Published 2026-07-01 · Updated 2026-07-01
You ate something hours ago, and now you're hugging the bathroom floor wondering: is this food poisoning, a stomach bug, or something worse — and do you need a doctor? You're not alone. Roughly 48 million Americans get food poisoning every year — one in six — leading to 128,000 hospitalizations and 3,000 deaths, according to the CDC. The risk spikes in summer, with cases peaking between June and August. This guide will help you recognize the symptoms, treat them at home, and know when it's time to call your doctor.
Food poisoning — medically called foodborne illness — happens when you eat or drink something contaminated with harmful bacteria, viruses, parasites, or their toxins. It is not a single disease but a category of illnesses caused by dozens of different pathogens.
The three most common culprits are norovirus (a highly contagious virus responsible for roughly 5.5 million foodborne cases annually), Salmonella (the leading cause of foodborne hospitalizations and deaths), and Campylobacter (the most common cause of bacterial foodborne diarrhea). Other notable causes include E. coli, Clostridium perfringens, Listeria, and Staphylococcus aureus.
Most food poisoning resolves within 1 to 3 days. Viral causes like norovirus typically clear in 1–3 days, while bacterial infections like Salmonella can last 4–7 days. If symptoms persist beyond 3 days or are worsening, see your doctor.
Some causes of food poisoning — particularly norovirus — are highly contagious and can spread person-to-person. Bacterial food poisoning from toxins (like Staph aureus) is not contagious. Practice good hand hygiene and avoid preparing food for others while symptomatic.
Yes. Some bacteria, like Clostridium perfringens and Bacillus cereus, produce toxins in food that has been left at room temperature too long before being reheated. Reheating to a safe temperature doesn't destroy all toxins. The key is proper initial storage — refrigerate leftovers within 1–2 hours of cooking.
No. Beyond feeling terrible, you may be contagious — especially with norovirus. Most physicians recommend staying home for at least 24 hours after vomiting and diarrhea have stopped. Food service workers should follow even stricter return-to-work guidelines.
Bismuth subsalicylate (Pepto-Bismol) can help with mild nausea and diarrhea. However, avoid it if you have an aspirin allergy, are taking blood thinners, or have bloody diarrhea. If symptoms are severe enough to consider medication, a telehealth visit can help determine the best option.
Seek medical attention if you have a fever above 102°F, bloody diarrhea, symptoms lasting more than 3 days, signs of dehydration (dark urine, dizziness, rapid heartbeat), or if you're pregnant, elderly, or immunocompromised.