Explore these images to better understand why food poisoning makes you feel nauseous.

See the incubation periods for certain food poisoning-causing organisms

Read this chart that lists common food sources of different foodborne illness-causing pathogens and typical times between exposure and symptom onset.

1 in 6 Americans get food poisoning each year

The US federal government estimates there are about 48 million cases of foodborne illness in the country annually, resulting in as many as 3,000 deaths and 128,000 hospitalizations. Food poisoning puts those with weakened immune systems, the elderly, pregnant people, and young children at particularly high risk. This chart of common disease-causing pathogens highlights common threats and details about them, including likely food sources.

Lengthy incubation periods are why it's tough to link foodborne illness to specific foods.

This is what happens inside your body when you're sick

This video details the biology of what happens inside the human body during illness.

Neural replays in mice help explain food aversions

Princeton University scientists published research in 2025 analyzing how mice learn to associate certain foods or flavors with feeling ill—even when there’s a time gap between eating something and feeling sick. The work, performed with grape Kool-Aid and injections of a substance that made mice sick, traced the literal “gut reaction” of how gut distress signals are linked to neural replays of what the mouse ate.

Food poisoning can sometimes cause serious long-term health issues

Although foodborne illness can be relatively mild and cause short-term discomfort, more rarely it can also cause long-term severe health consequences, depending on your individual risk factors, the severity of your sickness, and the care you receive. Kidney failure is one serious complication associated with certain types of food poisoning. Meningitis, hepatitis, arthritis, and pancreatitis are also rare and serious foodborne illness complications. If a pregnant person gets food poisoning, it can cause health issues for the fetus.

Pooping or puking out pathogens is sometimes recommended with food poisoning

Sometimes stopping food poisoning-linked diarrhea with over-the-counter medications is a bad idea because it may prolong illness. Doctors can advise you if your diarrhea or vomiting is severe about what medications to take and when, but generally doctors recommend trying to stay hydrated during a bout of food poisoning and letting the body naturally remove pathogens from the body via vomiting or diarrhea, as needed.

Food poisoning investigations have led to more than 1 billion pounds of food recalls

PulseNet is the US government’s real-time foodborne illness tracking system for leading causes of food poisoning. There, a network of labs and scientists share DNA sequences for pathogens collected from contaminated food and also from sickened individuals, looking for patterns in the pathogens’ genome sequences that will help them hopefully finger a certain food, warehouse, producer, or restaurant.

Norovirus is the leading cause of food poisoning in the US

The illness is typically transmitted when virus-laden feces gets into another person’s mouth. That occurs when people do not properly wash their hands, contaminating food or surfaces.

Severe cases of food poisoning have doubled even as food recalls dropped

Food recalls were down in 2024 by 5% as compared to 2023. But some researchers suspect that’s just because there were fewer inspections or fewer people reporting illnesses: Hospitalizations from food poisoning more than doubled during that same period, from 230 to 487, and deaths rose from 8 to 19.

Learn how cholera bacteria sicken humans

Once a person has ingested large amounts of the bacteria, typically through contaminated water, cholera bacteria begin producing and releasing a toxin inside their host. It attacks the mucosal lining of the intestine, making it hard to absorb liquids. This process leads to cholera's characteristic symptoms, like voluminous, watery diarrhea.

Natural toxins produced on plants or consumed by animals may cause food poisoning

When humans eat plants with certain natural toxins on them—including a family of toxins called aflatoxins that fungi produce on crops like peanuts and corn— they can become ill with food poisoning. Toxins can still harm humans even if animals or plants appear fine to the human eye. The World Health Organization advises that we should throw away moldy or discolored foods, refrain from eating wild plants or mushrooms that aren’t definitively nonpoisonous, and remember that just because something is “natural” it’s not always safe to eat.

A gallery of medical illustrations from NIH

The National Institutes of Health provides educational materials for broad use. The institute hosts a Flickr account with many different image galleries, including this one (with over 70 images to date) that illustrate and annotate curious phenomena, from the life cycles of a malaria parasite to the comparison of male and female bladders. Explore the gallery here.

Restaurants are where most of us contract food poisoning in the US

From 2014 to 2022, most reported foodborne illness cases occurred at restaurants. Between 2020 and 2022—when COVID-19 also likely influenced restaurant eating habits and tracking—there were only 238 foodborne illness outbreaks linked to restaurants, down from 714 the prior two years. Still, restaurants were behind most reported outbreak cases. (Some readers may experience a paywall.)

Keep foods out of the temperature danger zone to help avoid sickness

This graphic can help remind you what temperatures are generally unsafe for perishable food because they can promote and encourage the growth of harmful pathogens.

We can get food poisoning from spending time in swimming pools, lakes, rivers, and ponds

Some of the same pathogens that may sicken us in food or water may also sicken us in recreational swimming environments. Bacteria can rub off of people’s (or animal’s) bodies or contaminate the water through a diarrheal episode. Washing your hands for at least 20 seconds before eating food if you are at the beach, pool, or other similar environments and being sure not to swallow the water are ways to help keep safe.

Explore the chemistry of undesired body odors

This graphic highlights some of the main compounds in different body odors, including halitosis (bad breath), flatulence, and foot odor.

Reporting food poisoning aids in limiting outbreaks

If you suspect you were sickened by meat or poultry or by other food products (or your pet was sickened), the US has different voluntary online reporting forms and hotlines you can call. There’s even one for concerns about potentially contaminated pet food products. If you were potentially sickened at a restaurant, however, you report that directly to state and local health departments, not the federal government.

Climate shifts are projected to cause more cases of food poisoning

Research published in 2024 suggests that with more severe heatwaves and natural disasters, scientists expect there to be a rise in foodborne disease, especially in Africa and Asia. Already, there are an estimated 600 million food poisoning cases and 420,000 deaths annually. Diarrhea is the most common cause of those deaths.

An overview on germ theory, the crucial framework developed by Louis Pasteur

Germ theory of disease is based on the concept that many diseases are caused by infections with microorganisms, typically only visualized under high magnification. Read this general overview to understand the basic framework which allowed for development of vaccines.

Foodborne illnesses cost our country an estimated $74.7 billion in 2023

A US government estimate puts the cost of all foodborne illness in 2023 at almost $75 billion dollars. In a report published by the US Department of Agriculture’s Economic Research Service, government analysts detailed how the burden of foodborne illness includes medical costs, but also more hidden costs like lost wages. The analysis also breaks down estimated costs by pathogen.

Food companies usually issue recalls voluntarily and you can be automatically notified about them

Protecting yourself from food poisoning means staying on top of food recall announcements. Notices about these from the US government, which you can automatically receive after signing up at this link, note what products have been recalled by food companies. Companies alert the US Food and Drug Administration or the US Department of Agriculture when they issue recalls so the public can stay informed.

Just because leftovers look and smell okay doesn’t mean they’re safe to eat

Despite what the sniff test is telling you, older leftovers should probably be trashed. Pathogens that cause illness don’t usually affect the taste, smell, or appearance of food (though if they look bad, you should chuck them as well). Scientists recommend tossing leftovers within a few days even if they appear to be fine.

A technical review of what researchers know about the gut microbiome

This overview from the National Institutes of Health provides a deeper (but still accessible) look at the different bacteria in the gut, how the microbiome develops through life, its purpose, and more.

See how cholera spreads in a community

This animated video offers a comprehensive look at how cholera spreads. It makes clear why it's so difficult to stamp out this disease in communities around the world. It also details what steps can help control cholera.

The first major norovirus outbreak, in 1968, sickened half an elementary school.

Fungi make people sick when they invade and survive in otherwise healthy human tissue

We breathe in airborne spores frequently, but they often don't make us sick. This video details how certain concerning fungal changes can occur and discusses the role of mycologists—scientists who study fungi—in helping to improve human health.

The science of food allergies

Why do certain substances trigger an immune response while others don't? Listen to researchers explain the science in this five-minute video. Food allergies affect around 8% of children and 2% of adults in the US, and—unlike sensitivity or intolerance—they involve the immune system mistaking certain harmless proteins in foods as dangerous invaders, triggering a rapid and sometimes severe defense response.

See this first-person virtual reality view of vertigo

This video shows a virtual reality environment view of what benign paroxysmal positional vertigo will look like, from a first-person view. It includes a virtual rendering of eye spinning associated with the condition. (Warning: Watching this may make some users feel a bit nauseous.)

Unprecedented imaging of the Vibrio bacteria, published in 2026, may highlight new treatment targets

Researchers have produced the most detailed image ever of a key part of the Vibrio bacteria—the cause of cholera—known as the sheathed flagellum, which helps it move.

A deep dive into how a body decomposes

Dead bodies are, understandably, scary and unsettling. Learn about the fascinating process of decomposition that takes place in every human, and how its teeming with life.

Explore what each organelle does within various types of cells

In "Cell Anatomy Viewer," users can explore interactive illustrations of animal, plant, fungal, and bacterial cells. Clicking on an organelle, such as a lysosome, the nucleolus, or the Golgi complex, provides descriptions of its characteristics and functions.

In 2015, a custom virus program was used to destroy and transform art images

At the Art Laboratory Berlin's "bOdy pandemOnium: Immersion into Noise" exhibit, Chicago-born artist Joseph Nechvatal explored viractualism—the interface between the biological and the technological—via a custom virus program that randomly altered images representing the human eye and rectum.

Listen to how the gut microbiome influences your emotions

The gut-microbiome connection may involve the enteric nervous system, a collection of hundreds of millions of neurons throughout the gut that transmit signals up the vagus nerve to the brain.

Visualize the different parts of the digestive tract, a roughly 30-foot tube which runs from our mouths to our rear.

Foods shouldn't be defrosted on the counter, but microwaving to defrost is okay

This wide-ranging video from the US Food and Drug Administration explains causes of food poisoning and tips for consumers. The agency's advice includes that we should separate meat and eggs from our veggies and fruits in our shopping carts, during food prep, and in the fridge (with meat located below veggies in the refrigerator in case it drips).

How does food move through the body?

Food passes through the digestive system via muscle movement known as peristalsis, during which a rippling contraction slowly pushes content through tubular organs, such as the esophagus and intestines. This is similar to what happens when one squeezes a tube of toothpaste, contracting the tube behind the content and forcing the tube in front of the content to expand, allowing the content to move forward.

In 1892, two scientists purposefully infected themselves with cholera bacteria

When they became ill—one with mild diarrhea and the other with severe cholera—researchers pointed to that as proof that the pathogen caused the disease.