What food is good for FOOD POISONING




  • Raw or undercooked food, such as eggs with runny yolk, mayonnaise, mousses, and unbaked cake batters
  • Leftovers


  • Water
  • Diluted juice
  • Ginger ale
  • Bananas
  • Rice
  • Applesauce
  • Dry toast
  • Mashed potatoes
  • Chicken broth


  • Dairy products
  • Diuretics, such as caffeine and alcohol
  • Highly seasoned foods


  • People who are susceptible, such as pregnant women, the elderly, and people with chronic diseases
  • Roughly 48 million Americans and 11 million Canadians get sick each year each year
    The term food poisoning applies to an illness (most often gastroenteritis, but occasionally nervous system complications) that comes from eating food with bacteria, viruses, toxins, or parasites
    Contamination of foods can occur at any point of food processing or production, including harvesting, packing, transporting, and displaying food for sale
    Most cases of food poisoning are caused by bacterial contamination
    The microorganisms that are most often responsible are Clostridium botulinum, Clostridium perfringens, Escherichia coli, Listeria monocytogenes, Salmonella strains, and Staphylococcus aureus
    Food poisoning usually causes nausea and vomiting, diarrhea, cramps, headache, and sometimes fever and prostration
    Double vision and difficulty in speaking, chewing, swallowing, and breathing are symptoms of botulism, a rare but particularly grave form of food poisoning
    If you see any of these symptoms in someone, call for immediate medical attention
    The infection can be serious in vulnerable people, especially infants, young children, people with chronic illness (including AIDS and other immune system disorders), and the elderly
    Call a doctor if someone you know in these groups exhibits symptoms

    Nutrition Connection

    The following recommendations can help support the body during its recovery from food poisoning: Prevent fluid depletion
    Replace much-needed fluids and electrolytes
    Sip a mixture of apple juice and water, or weak tea
    Sipping ginger ale can help to calm any surges of nausea
    Chicken broth with rice is a palatable rehydration remedy; the broth replaces fluid as well as sodium and potassium, to restore the balance of electrolytes, and the rice has a binding effect on the bowel
    Avoid dairy products
    Dairy may worsen diarrhea
    Don’t tax your digestive system
    Wait until your stomach is ready to handle food
    Eat bland foods when you’re ready
    When you’re confident that your system has settled down, reintroduce foods such as bananas, rice, applesauce, and toast
    Then try other bland foods, such as soft-cooked chicken and mashed potatoes
    Avoid fresh fruits for a few days

    Beyond the Diet

    Once you treat the food-borne illness, it’s helpful to know how to prevent future episodes
    Follow these guidelines for recovery and food safety precautions: Let nature run its course
    If you’re a healthy adult, your body will rid itself of the organisms that cause food poisoning through vomiting and diarrhea
    Most cases will clear up without medical help
    Food poisoning, along with dehydration, may cause weakness
    Seek medical care if it’s serious
    Very severe cases may require antibiotics
    If you cannot drink fluids and have diarrhea, fluids may be given intravenously
    Practice food safety when cooking
    Before you cook or handle food, use hot, soapy water to wash your hands, utensils, and preparation surfaces, such as chopping boards
    Keep raw foods separate from cooked foods, and be especially careful when handling meat, fish, shellfish, and poultry; foods of animal origin are most prone to contamination
    Make sure raw foods don’t contaminate cooked foods in any way, or don’t let cooked foods touch surfaces with traces of raw food
    Keep washing your hands throughout cooking
    Cook foods thoroughly
    Use a food thermometer to check that foods have cooked to a safe temperature
    Cook pork and ground beef to an internal temperature of 160°F (71°C); steaks, roasts, and fish to at least 145°F (63°C); and chicken to 165°F (74°C)
    Wash sponges after use
    Use hot water and soap to wash sponges and dishcloths after every use
    This will help prevent cross-contamination and the spread of bacteria
    Keep cold foods cold and hot foods hot
    If you don’t intend to eat food immediately after preparing it, refrigerate or freeze it
    Never leave food for longer than 2 hours at temperatures between 45°F (7°C) and 140°F (60°C), which are ideal for bacterial growth
    When defrosting food, don’t leave it out at room temperature; rather, defrost it in the refrigerator or use the microwave
    Do not buy anything in or use food from dented or bulging cans
    Dented cans may indicate botulism
    Bulging is most likely caused by the pressure of gases produced by bacterial metabolism
    When in doubt, toss it out
    Discard food that smells bad or is discolored
    Even tasting a little bit is risky and will not tell you if a food is unsafe


    Thermometer Know-How
  • Take the temperature of thin foods like burgers within one minute of removal from heat, or larger cuts like roast after 5 to 10 minutes
  • Insert the thermometer stem or indicator into the thickest part of the food, away from bone, fat, or gristle
  • Leave the thermometer in food for at least 30 seconds before reading temperature
  • When food has an irregular shape, like some beef roasts, check the temperature in several places
  • Always wash the thermometer stem thoroughly in hot, soapy water after each use