I was on a trip a week ago and got food poisoning. At least, it sure seemed like it (first time for me for food poisoning).
I ate something and 3-4 hours later I was hugging a toilet and that continued for several hours.
My question is, how did my body know there was something so wrong with the food that fast? I’d think a virus or bacterial infection would take days to manifest symptoms.
In this case I was sick within hours, spent some hours vomiting and then I was fine (although worn out by the ordeal).
How did my body figure this out so fast and resolve the problem so quickly…albeit unpleasantly? (I was much better within 24-hours)
I am not a doctor, but as I understand it, the microorganisms, e.g., bacteria, in the tainted food produce toxins that your body can detect and respond to fairly quickly. Once those toxins are removed, you begin to feel better, usually within 24 hours of ingestion.
I bought some vegetables (carrots and radishes) at the farmers market. I thought I washed them thoroughly but must not have. Within 2 hours of eating them I had severe stomach cramps.
Thing is, my doctor told me food poisoning wouldn’t occur in just 2 hours. BS!
16 hours later I vomited and the radishes and carrots I had eaten came up. Somehow my body knew not to digest them. They still shouldn’t have been in my stomach to throw up.
When we moved to Boston, a friend welcomed us by taking us to a seafood place on the harbor, and he ordered mussels for us. I’d never had one before, but one of them tasted funny going down, and I discovered why five or six hours later. My sympathy to the OP.
I wonder if it’s a different mechanism for diarrhea from bad water? I once stayed in the old town part of Puerto Vallarta, and despite my best efforts got a bad case and spent 6 to 8 hours one night getting completely dehydrated. But local people don’t seem to have that problem, their bodies are accustomed to dealing with whatever caused my diarrhea.
I was in Mexico City and, when telling people about what happened with the food poisoning, pretty much everyone asked about the water. But, I was careful about the water and my understanding is Montezuma’s Revenge comes out the back-side. All my problems came out the the front so I am guessing it was not the water but IANADoctor and I got no professional help. Just dealt with it. I doubt there was much to do but let it work itself out (and I tried to stay hydrated).
Also the case if the food itself is the source of the toxins, rather than being produced by microorganisms. I learned this by unknowingly eating improperly prepared scorpionfish in Croatia. I knew there was a problem in less than two hours and I was hospitalized for almost four days.
Just another anecdote, but contrary to what one reads, food poisoning can happen very fast, like within half an hour or so.
I once made a frozen pizza to which I added some ingredients that had been sitting for a long time – I’m sure much too long – in the moisture of a dressed salad. I didn’t get diarrhea – just so sick that I almost passed out, and was about ready to call 911 when it gradually subsided.
It’s remotely possible that the pizza had been left to thaw somewhere for too long, but it was a quality product from a reputable store and I think that’s very unlikely. I’m sure that I poisoned myself by the added salad ingredients that had gone bad – very bad.
It doesn’t have to be food poisoning either. One evening I had a toothache and I was eating dinner at a friend’s. Quite suddenly the ache disappeared and, literally within a few minutes, I was nauseated and just got to the bathroom in time. After a few minutes of throwing up I felt fine. Got to see a dentist the next day and walked out with a root canal. But the elapsed time between the tooth giving out and having to puke was incredibly small. I woner whether the toxins went down my throat or got into the blood stream causing the nausea.
Lots of bacteria and viruses can cause nausea, vomiting, cramps and loose stools. Some also cause bloody stools from intestinal irritation. The average episode of food poisoning typically occurs perhaps 24h (12-72h) after ingestion and the time and symptoms depends on the cause. But it can be much quicker, minutes to hours, if there are preformed toxins already deposited by bacteria into the food. Common examples include staphylococcal aureus in protein rich foods left at room temperature (potato salad, sliced meat, etc.) or botulism which thrives in oxygen-free environments like improperly sterilized canned goods.
The same bacteria (such as bacillus cereus in reheated rice) might cause diarrheal syndromes, or mostly vomiting.
Contaminated water may be a source, including vegetables and salads. (Commercials for hepatitis A vaccines like to show ice cubes, but many contaminants are affected by freezing). “Travellers diarrhea” is often due to E. coli, a fecal contaminant reduced by proper handwashing and kitchen hygiene.
Hot weather can occasionally cause cramping or vomiting, and can mimic food poisoning symptoms. Staying properly hydrated helps regardless of the cause. If symptoms are not too bad, last under a week and intravenous fluids are not required, culturing and testing the stool for “ova and parasites” is probably not required.
I read this recently too. The claim was if you feel ill it wasn’t the meal you just ate, it would be one you ate the previous day. It didn’t match up at all with logic or my multiple experiences with food poisoning, so I dismissed it as them misunderstanding whatever science article they had read.