Food poisoning is an unpleasant experience that can affect the body in various ways, particularly the digestive and lymphatic systems. The symptoms of food poisoning often include diarrhea, vomiting, fever, body aches, stomach pain, and overall discomfort. Bacteria such as Salmonella are notorious for causing food poisoning because they can withstand the acidic environment of the stomach and induce a range of physical effects.

According to Emergency room physician Troy Madsen, MD, from University of Utah Health, the onset of food poisoning symptoms generally takes about six hours, but most individuals recover without severe complications. Nevertheless, there are severe cases, such as those caused by Listeria monocytogenes, which can be life-threatening, especially in individuals with weakened immune systems or pregnant women, with a high mortality rate even with antibiotic treatment.

Severe effects of food poisoning can lead to kidney failure, particularly a condition known as Hemolytic-uremic syndrome (HUS), which occurs when infections in the digestive system produce toxins that destroy red blood cells, leading to kidney injury. This syndrome may follow infections with certain types of E. coli bacteria. Symptoms of food poisoning, which may include blood in the stool, typically develop within 12 to 36 hours after consuming contaminated food and can last for up to 72 hours.

Although symptoms of food poisoning and stomach viruses can be similar, the causes are different. While viruses need a host to survive, food poisoning is often caused by toxins from bacteria in contaminated food. Prevention is possible, and an estimated 85% of food-poisoning incidents can be avoided with proper food handling and preparation.

The body has defenses against food-borne pathogens, including stomach acid and digestive enzymes that can kill bacteria, as well as the immune system’s ability to produce antibodies and mobilize white blood cells. However, these processes can be slow, and in the case of heavy contamination or certain robust bacteria strains, they may not be sufficient to prevent illness.

For those wishing to learn more about the effects of food poisoning on the body’s systems, the University of Alaska Fairbanks provides an insightful discussion on the topic. Moreover, for individuals interested in the broader context of food-borne illnesses, Harvard Health has published an extensive overview of the subject matter.