Each year, thousands of New York City residents become sick from consuming foods or drinks that are contaminated with harmful bacteria, viruses or parasites. The most common sources of food poisoning include raw or undercooked meat, poultry, eggs, shellfish and unpasteurized milk.
Fruits and vegetables may become contaminated if:
Contamination may also occur if food is incorrectly handled by an infected food worker, or if it touches other contaminated food.
The symptoms, onset and length of foodborne illness depend on the type of microbe and how much of it is swallowed. Symptoms usually include vomiting, diarrhea and stomach cramps. If you think you became sick after eating or drinking a contaminated item,
Call your doctor if you experience a high fever (over 101.5°F), blood in stool, prolonged vomiting, dehydration or diarrhea for more than three days.
Get more tips on preventing foodborne illness.