Health Conditions / Digestive Health / Diarrhea

If you’re doing everything you can to avoid norovirus right now—an unpleasant stomach bug that’s making its rounds right now—then you’re probably ferociously washing your hands and trying to avoid people who are sick as much as you can.That’s because this pathogen tends to spread swiftly and stealthily. A person often becomes sick with norovirus (a common cause of the “stomach flu”) after having direct contact with someone who’s infected by the bug; they may also touch a surface that is contaminated with poop or vomit particles from an infected person, and then put unwashed hands near their mouth. (People with norovirus can shed billions of these microscopic particles, which is one reason why it’s so contagious.)But there’s another mode of transmission to be aware of: You can pick up norovirus from your food, too. In fact, norovirus is the leading cause of foodborne illness in the United States, according to the Centers for Disease Control and Prevention (CDC). When norovirus is circulating in your community—as it is in many parts of the country currently—it’s also more likely that it will wind up on your plate, Benjamin Chapman, PhD, a professor and food safety specialist at North Carolina State University, tells SELF. Because norovirus can cause gnarly symptoms—persistent diarrhea and vomiting, stomach cramps, nausea, and a fever, to name a few—it’s worth being extra mindful of all the ways this bug might be proliferating right now. How is norovirus transmitted through food?Most people who contract norovirus from food get sick because someone who is or was recently infected prepared their meal or came into contact with the ingredients, according to the CDC. Many norovirus outbreaks linked to food happen in restaurants or at catered events when infected workers touch ready-to-eat foods, like raw fruits and vegetables, with their bare hands before serving them. Still, any food that’s simply touched, even after it’s been cooked, can get contaminated with norovirus if an infected person is handling it. Norovirus outbreaks can also stem from food that’s contaminated at the source or on a farm, like oysters harvested from contaminated water or fruit and vegetables that are sprayed with contaminated water in a field, the CDC says. The foods that are most often linked to norovirus include leafy greens, fresh fruits, and shellfish.There are some food safety habits to keep in mind if you’re concerned about norovirus.Just in case you need a gentle reminder: Wash your hands well with soap and water for at least 20 seconds before you prepare food or eat a snack or meal. If norovirus is on your hands, sudsing up properly before they get anywhere near your mouth should kill it and, hopefully, prevent illness. (Worth noting: Hand sanitizer doesn’t work well against norovirus, the CDC says, so handwashing is ideal, if possible.)It’s also important to cook shellfish to an internal temperature of at least 145 degrees Fahrenheit to ensure potential viral particles are killed. Also, if you suspect that you have food in your home that may be laden with a sketchy bug (someone made it who later got sick, for example), it’s really safest to toss it.

People who travel internationally can also get exposed to Shigella if they’re staying in a region where the food and water may be unsafe to consume, the CDC says. Err on the side of caution if you’re unsure about the quality of local food and water sources: In this case, avoid raw foods and vegetables, tap water or ice made from tap water, unpasteurized milk or dairy products, and food purchased from street vendors.Most people recover from shigellosis without needing antibiotic treatment. Still, some folks are more likely to get an infection or experience severe symptoms, including children under the age of five, people experiencing homelessness, people with HIV, and immunocompromised people, per the CDC. Because Shigella bacteria are spread from person to person via the poop particles of an infected individual, having any form of sex that involves the anus can heighten your risk of contracting the bacteria too. (To be clear, shigellosis is not classified as a sexually transmitted infection.)Unfortunately, people can be contagious with this stomach bug for a while. You can still pass Shigella to people around you for a few weeks after your symptoms ease up, the CDC notes.What are the most common shigellosis symptoms?The symptoms of a shigellosis infection are similar to other GI illnesses, such as norovirus, per the CDC. They can include:FeverStomach pain or crampingDiarrhea (which can contain blood or mucus)Feeling the need to poop even when your bowels are emptyNauseaVomitingThese symptoms usually begin one to two days after the infection takes hold, per the CDC. In some cases, a person’s bowel habits (such as how often they poop and the consistency of their poop) don’t return to normal for several months after being infected with Shigella bacteria.Even though most people recover without treatment, certain symptoms should prompt an immediate doctor’s visit, including bloody diarrhea that’s lasted more than three days; severe stomach cramping or tenderness; signs of dehydration, like confusion, dizziness, or lightheadedness; or having a fever and feeling “very sick,” the CDC says. If you go to the doctor with severe symptoms, they can confirm whether or not you’ve been infected with Shigella bacteria via a stool sample to figure out the best treatment plan.The symptoms of shigellosis can cause dehydration very quickly, so it’s crucial to be mindful of your fluid intake, whether that’s through food or beverages, when you’re feeling really ill. If you feel like you’re unable to keep anything down, you shouldn’t hesitate to see a doctor, if you can.How to prevent a Shigella infection, and most stomach bugs in generalHandwashing is the name of the game: Sudsing up regularly is one of the easiest things you can do to avoid stomach bugs, including Shigella, the CDC says. You should wash your hands—with water and soap for at least 20 seconds—before preparing food and eating, after going to the bathroom, after changing a diaper, after cleaning your bathroom, and before you have any type of sex. (You should also take care to throw diapers away in a covered, lined garbage can and to clean the changing area thoroughly.)Now, we’re pretty sure you’re already aware of this, but a gentle reminder: If you or your partner has diarrhea, you shouldn’t have sex. To minimize your chances of getting sick with shigellosis, you should wait at least two weeks after diarrhea stops before you’re intimate again.If you suspect you have any type of stomach bug, avoid cooking for other people, if possible, and do your best to stay away from health care and childcare facilities, as well as any spaces in which food is prepared, until you feel better.Again, most people recover from this stomach bug just fine—and taking some simple precautions to protect yourself and your community can go a long way in avoiding a nasty illness and keeping everyone safe.Related:

Just in case you haven’t heard this enough yet: You should really, really be washing your hands well and often. It’s one of the most important things you can do to avoid norovirus, a nasty stomach bug that’s making lots of people sick lately.Reported cases of the gastrointestinal virus, which tends to cause horrible diarrhea and vomiting for roughly one to three hellish days, have steadily risen in the United States since August 2022, according to data from the Centers for Disease Control and Prevention (CDC). Confirmed infections are climbing across the country but were highest in the southern and northeastern regions as of late February.   Norovirus, which is the most common cause of viral gastroenteritis (a.k.a. the stomach flu) spreads like wildfire, often through direct contact with someone who’s infected—say, by caring for a sick person, or by sharing food or eating utensils with them. You can also get norovirus by touching contaminated surfaces, like a door or toilet handle, and then touching your face with unwashed hands.Experts aren’t totally sure why there’s such a noticeable uptick in cases, but it’s worth noting that norovirus is somewhat seasonal, Christopher Cao, MD, an assistant professor of gastroenterology at the Icahn School of Medicine at Mount Sinai in New York City, tells SELF. “It’s a year-round [virus], but we hear about it more in the winter,” Dr. Cao says. (Research suggests the virus fares better at lower temperatures. Per the CDC, cases tend to increase and persist in the late fall, winter, and early spring.)Trust us, you don’t want to deal with this pathogen. The symptoms of norovirus are pretty intense—and chances are, you’ll quickly know something’s up once they hit. Here are the most common signs of norovirus to watch out for—and when it’s time to see a doctor if you’re feeling super sick.1. Terrible stomach cramping or painIt’s easy to write off an upset stomach, but the abdominal cramping and pain typically caused by norovirus will be hard to ignore. Many people also experience uncomfortable nausea, per the CDC.2. Diarrhea, vomiting, or bothNorovirus often cause persistent diarrhea and vomiting—sometimes both at the same time, Rabia A. De Latour, MD, a gastroenterologist and assistant professor of medicine at NYU Langone, tells SELF. Per the CDC, it isn’t unusual to feel “extremely ill” and experience diarrhea or vomiting multiple times a day if you’re infected with norovirus. (That said, norovirus shouldn’t cause any blood in your stool.)3. Body aches and other flu-like symptomsYour GI tract may not be the only part of your body that’s in pain: Norovirus can also cause muscle aches (similar to those caused by the flu), fatigue, and headache, per the CDC. These are common symptoms of many infectious illnesses; when your immune system jumps into action to fight the harmful pathogen, your protective cells trigger inflammation, which can lead to soreness and make you feel really tired.  4. Fever and chillsA low-grade fever—meaning your temperature is somewhere between 99.6 and 100.3 degrees Fahrenheit—is a normal symptom of norovirus, as are the chills. Like muscle aches, a fever can be a sign that your body is fighting an infection, and it can cause you to feel clammy or sweaty.5. Signs of severe dehydrationBecause norovirus can cause seemingly nonstop diarrhea and vomiting, it’s essential to be aware of your fluid intake once symptoms hit, Dr. Cao says: “One of the most frequent symptoms we see in patients is dehydration.” This, in turn, can lead to muscle cramps, headaches, dizziness or lightheadedness, dark-colored urine, dry mouth, exhaustion, or feeling confused, as SELF previously reported.When to see a doctor about norovirus symptomsIf you have any of the potential norovirus symptoms above and they don’t settle down after 48 hours, it’s time to seek medical care, Dr. De Latour says. If you have a primary care doctor and you’re able to get an appointment with them, that’s a good place to start. (If not, consider visiting an urgent care center, especially if you can’t keep any food or fluids down.) If your health care provider suspects something else is causing your symptoms, they’ll be able to point you in the right direction.

If you’ve crafted a charcuterie board recently, you should check your refrigerator before you dig into leftovers: Nearly 53,000 pounds of “ready-to-eat sausage products” have been recalled because the products may be contaminated with the bacteria that cause listeriosis, according to a statement from the US Department of Agriculture (USDA).The affected products, made by Daniele International LLC, were produced from May 23 to November 25 of last year and shipped to retail stores nationwide between December 23, 2022 and January 17, 2023.The recall was initiated after routine testing revealed the presence of Listeria monocytogenes on surfaces “in which the product came into contact.” So far, no illnesses have been reported in connection to the recalled products.The following products were affected:6-oz. plastic tray of “Frederik’s by Meijer Spanish Style Charcuterie Sampler Tray” with sell by date 4/15/236-oz. plastic tray of “Boar’s Head Charcuterie Trio” with sell by dates 4/13/23, 4/14/23, and 4/15/237-oz. plastic tray of “Colameco’s Primo Naturale Genoa Uncured Salami” with sell by date 12/23/237-oz. plastic tray of “Colameco’s Primo Naturale Black Pepper Uncured Salami” with use by dates 12/22/23, 12/30/23, and 1/17/241-lb. plastic tray of “Del Duca Sopressata, Coppa & Genoa Salami” with sell by dates 4/13/23 and 4/14/231-lb. plastic tray of “Del Duca Calabrese, Prosciutto & Coppa” with sell by date 5/6/231-lb. plastic tray of “Del Duca Genoa Salami, Uncured Pepperoni & Hard Salami” with use by date 5/4/2312-oz. plastic tray of “Gourmet Selection Sopressata, Capocollo, Hard Salame” with sell by date 4/14/23Though most people don’t get extremely sick from listeriosis, it can cause more severe illness for some individuals, including pregnant people, newborns, older adults (typically people aged 65 and up), and people with weakened immune systems, per the Centers for Disease Control and Prevention (CDC).Symptoms of listeriosis may include diarrhea, fatigue, muscle aches, headache, stiff neck, loss of balance, and fever, among others. These warning signs usually show up one to four weeks after eating contaminated food, but some people have reported experiencing symptoms the same day they were exposed or as late as 70 days after exposure, per the CDC.If you have any leftover charcuterie meats in your fridge, it’s a good idea to check them out to make sure they aren’t affected by the recall. If you do find one of the affected products listed above, you should either throw it out or return it to the store (if you haven’t opened it yet), per the USDA. If you’ve eaten one of the products and you start to feel sick, it’s a good idea to head to your local urgent care or make a doctor’s appointment as soon as you can.Related:

During your regular visits, your doctor may order blood work if you’re experiencing symptoms that seem to be outside your norm. If they detect a deficiency, they may recommend taking a supplement to fill that gap, Dr. Hart says. Your doctor can help you determine the best dosage for a supplement and recommend products accordingly. You may notice some pretty intense weight loss.Malabsorption of nutrients can also spell trouble because those nutrients give you energy and help your body perform all sorts of essential functions. So, naturally, if you don’t get enough of them, you might start to experience unintentional weight loss, Nuzhat Ahmad, MD, vice chief of gastroenterology at the University of Pennsylvania’s Perelman School of Medicine, tells SELF. This can be really unsettling—especially if the weight drops quickly and you start to feel weakness or heavy fatigue.Again, this can feel kinda stressful if it happens to you, but there are solid treatment options available to help you feel better. Dr. Ahmad points to pancreatic enzyme replacement therapy (PERT). She says it’s the “cornerstone” therapy for exocrine pancreatic insufficiency. The prescription medication acts as a substitute for the missing digestive enzymes in your body, according to the Cleveland Clinic. Essentially, you would take PERT with your meals to help your body break down the food, so you can actually absorb the nutrients you need. As a result, your weight should hopefully go back up. And if it doesn’t, your doctor may recommend that you eat a high-fat diet for a short period of time, since high-fat foods are typically higher in calories, Dr. Ahmad says. Your bowel movements could feel a bit out of whack.For people who have untreated EPI, diarrhea is to be expected, Dr. Othman says. You may notice loose, watery, or frequent bowel movements, and this tends to happen because the food you’re eating doesn’t get properly digested and quickly passes through the GI tract. While it’s in your gut, “bacteria ferment that undigested food” and water collects around it, he says. Cue the diarrhea. If you don’t experience diarrhea, it’s likely that you’ll notice fatty-looking stool instead. (Think: pale, oily, and particularly pungent compared to your usual, per the Cleveland Clinic.) “Because the fat is not digested, you may see fat or oil droplets in the stool,” Dr. Othman explains. There may even be an oily residue on top of the toilet bowl after you go, he says. PERT should help with either of these issues since it helps your body break down nutrients in your food, which should, in turn, regulate your bowel movements, Dr. Othman says.You might experience stomach pain for various reasons.Another potential side effect of poor digestion, per Dr. Hart: gas pain or uncomfortable bloating. People diagnosed with EPI can also develop chronic pancreatitis, a condition in which digestive enzymes become trapped inside the pancreas instead of flowing out into the upper intestine. This can cause severe stomach pain, pain in the upper abdomen that spreads into the back, or stomach pain that gets worse when you eat or drink alcohol.

PERT is the main treatment for EPI, but some people may also benefit from adjusting their diet or taking specific supplements to fill nutrient gaps. EPI treatment may also need to be tailored if your doctor believes another health issue triggered it in the first place, Dr. Othman says. 3. Should I eat a special diet to feel better? Not necessarily, but Dr. Ahmad says “some patients may need a high-fat, high-protein diet if they are nutritionally depleted.” This is not recommended for everyone, but if your doctor determines you’re malnourished (which often presents as rapid weight loss), you may need to try this route.That said, it’s important to be aware of consuming too much fat if you’re feeling crummy already, Dr. Hart says. “Fat is really the weakest link in the chain,” he explains. “If a patient’s intake of fat exceeds the ability of their pancreas to digest and absorb that fat, they will develop symptoms.” In general, Dr. Ahmad says she recommends that her patients follow a “moderate diet that includes all food groups.” It’s important to remember that a daily diet is highly individualized. Depending on your symptoms, you may benefit from eating smaller, frequent meals, adjusting your fiber intake, or generally avoiding foods that trigger your digestive distress.1 If you’re already speaking with your doctor about your next steps, this is a great time to ask them about how you can get nutritional support, and whether they can help connect you to a clinical dietitian who can give you specialized advice.4. Do I need to take supplements to stay healthy?This depends on your personal situation, but your doctor may recommend that you take certain supplements to help you meet your nutritional needs. Because EPI can lead to malabsorption of many nutrients, your doctor should perform a blood test to see if you’re lacking appropriate levels of essential vitamins and minerals, Dr. Hart says. If they determine you have any insufficient levels of anything, you’ll likely need a supplement.People with EPI tend to have a harder time absorbing fat-soluble nutrients like vitamins A, D, E, and K, per the Cleveland Clinic. “Patients may also develop deficiencies of calcium, folic acid, thiamine, magnesium, and zinc and may require supplementations for these,” Dr. Ahmad notes. You should work closely with your doctor or a dietitian to determine what supplements you may need and at what dosage. They can also recommend a reputable brand for you to consider.Taking your enzymes with every meal should also help your body properly absorb nutrients, Dr. Othman adds. 5. Are there potential EPI complications I should be aware of? EPI can set the stage for complications, especially if the condition goes untreated.3 Complications are often linked to malnutrition, which can up your risk for hair loss, persistent fatigue, memory and concentration issues, muscle loss, osteoporosis, and mental health conditions like depression, among other side effects, per the Cleveland Clinic.

If there’s only one cutting board around, it’s critical to clean and sanitize it in between uses “especially if you are going to use them for a raw product followed by a food that will not be cooked,” Dr. Shumaker says. Scrub your board down with plenty of soap and water to help keep things clean, Bruce Ruck, PharmD, the managing director of the NJ Poison Control Center at Rutgers New Jersey Medical School, tells SELF. If you need to have a multipurpose board, reach for a plastic option instead of wood, since plastic boards are nonporous and won’t absorb bacteria into tiny cracks as easily. “Knives have to be washed well too,” Dr. Ruck adds.Don’t forget to keep tabs on how long food sits out.You might be tempted to display your beautiful spread of food before the actual eating takes place, but don’t leave it out too long. The USDA recommends that you refrigerate all perishable foods that have been sitting at room temperature within two hours of being cooked. After two hours, your food may enter the “danger zone,” which ranges between 40 and 140 degrees Fahrenheit. In that zone, harmful bacteria can quickly multiply. Dr. Ruck suggests wrapping food up and storing it in the fridge or a warming container like a slow cooker or chafing dish once it’s prepared to keep it at the appropriate temperature.As for leftovers? If you can wrap them up and refrigerate them within two hours of the food being prepared and left out, you should be good to go. …and don’t let your prepared dish languish in the car!When you’re traveling for Thanksgiving, don’t neglect any food you’re bringing with you. After all, it’s also subject to that two-hour rule—two hours from the time you prepared it, not two hours since you arrived. Helpful tip, per the USDA: Transport hot foods in insulated containers to keep them at a temperature of 140 degrees or higher. For cold foods, put them in a cooler with ice or gel packs to keep them at or below 40 degrees. Keep your hands (and everyone else’s) out of the bread basket.It’s normal to have a charcuterie plate, chips and dip, or a bread basket out for people to serve themselves. To keep things as clean as possible, put out spoons or tongs to make it easy for people to dole out snacks or sides without actually putting their hands all over it. “That’s a good practice in general,” Thomas Russo, MD, professor and chief of infectious disease at the University at Buffalo in New York, tells SELF. “Who knows where people’s hands have been and how good their hand hygiene is?”Dr. Russo says that the biggest concern in this kind of situation is a bug like norovirus, one of the most common pathogens that can trigger the stomach flu (aka gastroenteritis) or food poisoning, both of which cause relentless vomiting and diarrhea.And norovirus is commonly transmitted via contaminated food or liquids. “It’s extraordinarily infectious,” Dr. Russo stresses, noting that norovirus spreads quickly and easily when an infected person doesn’t wash their hands, including after using the bathroom, and makes direct contact with other people or surfaces other people may touch. Bottom line: How you handle your food matters! You shouldn’t let the stress of potential foodborne illness get in the way of enjoying your meal, but keeping these tips in mind can help you avoid feeling terrible later. And, of course, this isn’t a totally exhaustive list: Check out other food safety tips you should keep in mind year-round here.Related: 

You’re getting ready to make your go-to chicken breast recipe. All the veggies are washed and ready to go. Now it’s time to prep the poultry—but, wait, are you supposed to wash chicken?“Your first inclination is to rinse it off and remove all the goop that’s on there,” Keith Schneider, PhD, a professor and food safety microbiologist at the University of Florida, tells SELF. But the ickiness of raw chicken is cosmetic as long as you plan on cooking it thoroughly. “You’re just making it look prettier by washing,” Dr. Schneider says.In fact, washing your chicken can actually make you or your dinner guests sick with a nasty case of foodborne illness. But don’t feel alone if you wash your bird first. Nearly 70% of 1,504 people surveyed said they washed or rinsed their poultry before cooking it, according to a 2015 study published in the Journal of Food Protection1.Interested in learning why this common practice isn’t a great idea? SELF talked to food safety experts about why you shouldn’t wash your chicken.So, what is the safest way to cook chicken to avoid getting sick?Chicken is ready to cook right from the package. You want to focus on cooking poultry properly because heat will kill bacteria lingering on your meat. “There’s a reason we don’t eat chicken and turkey sushi,” Dr. Schneider says. Chicken and other types of poultry should be cooked to an internal temperature of 165 degrees Fahrenheit, according to the U.S. Department of Agriculture (USDA). While you may think you can tell when food is cooked properly by analyzing its color or texture, the only way to know for sure is to use a food thermometer.For an accurate reading, Christine Venema, EdD, a food safety educator at Michigan State University Extension suggests sticking the thermometer into the thickest part of the breast or the thigh or leg of a whole bird. Don’t touch the bone, which is a different temperature than the rest of the chicken.Back to topWhat are the health risks of washing chicken before cooking it?Raw chicken (and other poultry or meat) can be contaminated with bacteria that may cause foodborne illnesses such as campylobacter and salmonella, according to the Centers for Disease Control and Prevention (CDC). “When you hit that [raw] chicken with water, there’s a tendency for the water to bounce off the chicken and spray everywhere,” Dr. Schneider says. And that raw chicken water can splash bacteria onto anything nearby, such as countertops, cooking surfaces, and other food2 (shudder). Hello, cross-contamination.“If you have any food product nearby, it can become contaminated with the bacteria that flies away from that sink,” Dr. Venema tells SELF. The USDA estimates that water can launch bacteria-filled droplets up to three feet around your sink.If you have been washing your chicken for years without any consequences, consider yourself lucky. But continuing to do so opens you up to food poisoning or the stomach flu, which can cause diarrhea, fever, stomach cramps, and vomiting, among other unpleasant symptoms, according to the CDC. Individuals who have a higher risk of developing serious cases of food poisoning, like people who are immunocompromised or pregnant, should really avoid washing raw chicken. The only time it might make sense to wash chicken before cooking is if you’re, say, on a farm, and washing the chicken far from where you prepare food, Londa Nwadike, PhD, an assistant professor and extension food safety specialist at Kansas State University, tells SELF. She grew up on a farm and remembers slaughtering chickens for food in her backyard when she was younger. That might then require washing feathers or blood away from the meat. “But the meat from the chicken you buy at [the] grocery store should be clean,” Dr. Nwadike says.

Luckily, after getting on treatment, I was able to get back to running. I actually ran the Boston Marathon in 2014. I had to stop six times on the course, but since I prepared myself for it, I was mostly just happy to be there. I’ve since gone on to further improve as a runner, even setting a personal best of 3 hours and 5 minutes at the 2021 California International Marathon last December.IBD doesn’t keep me from running—I’ve just learned to adapt. For example, if I’m having any kind of flare-up, I know I’m going to have to plan my route and communicate with my friends. Now that my friends all know, I can just say “We need to stop. I need to find a spot to go.” Now, it’s just something I’m used to dealing with.My doctors have always said, “Do what you can. The healthier you keep the rest of your body, the better it’s probably going to be.” They also encourage me to live my life as close to “normal” as I can. Continuing to run has helped me feel like myself and keep me doing something I love in a community I love, despite IBD.I plan the bathroom situation ahead of time.I try to always keep tabs on bathroom locations and come up with a strategy when I first go somewhere new. On that note: If you hear someone has Crohn’s or ulcerative colitis, always show them where the bathroom is. You don’t have to do it in front of everyone or make it obvious, but it means a lot to people dealing with this to have that intel. Being able to plan helped me become more comfortable with leaving the house, and could help provide peace of mind to someone who might feel inclined to turn down an invitation if they don’t have a bathroom plan in place. It can also help people be more open to being social despite the embarrassing nature of the disease.I have, unfortunately, run into situations where I’ve needed to go into a business and ask to use a bathroom and have been denied. Most of the time people are very accommodating, and I think they can see the look in my eye that it’s urgent. But sometimes, I’m still told no. In addition to deciding not to frequent those businesses in the future, it’s made me wary about running in an unfamiliar spot if I’m flaring.I connect with a community online.Reaching out to other people with Crohn’s was another thing that has been helpful for me, especially when I was flaring really bad. The Crohn’s and Colitis Foundation has a huge community of people going through the same thing as you. After sharing publicly (on social media) that I have Crohn’s, I’ve had a lot of people—be it friends of mine or people I don’t even know very well—reach out if they or their loved ones are experiencing something similar, and I love that. I’m happy to be that person for other people learning to navigate the disease.If what you’re experiencing feels isolating, the best thing you can do is reach out to someone you know, even if it’s just someone you know of, who is also dealing with it. Talking openly to people who “get it” made me feel way less isolated and, in fact, like I suddenly had a community around me of people who could relate.This interview has been edited and condensed for clarity.

If you regularly take a chance on food—say, an iffy room-temperature burger—you’ve probably paid the price with food poisoning once or twice. And, if you’re firmly in the “risk it and eat the burger” camp, you’re not alone: About 48 million people in the U.S. have food poisoning each year, according to the National Institute of Diabetes and Digestive and Kidney Disease (NIDDK). Although the pathogens that cause food poisoning are best known for lurking in food left out too long, handled improperly, or contaminated during processing, you can also get this gut-wrenching illness from another person. So the answer to your burning question (Is food poisoning contagious?) is yes, the bugs that can cause food poisoning are contagious.While you can’t avoid all possible food poisoning scenarios, there are things you can do to reduce your risk. Because trust us, when we say gut-wrenching, we mean forceful bouts of vomiting, diarrhea, or both at the same time (a situation you want to avoid at all costs).What is food poisoning?Food poisoning and foodborne illness are often used interchangeably but, if we’re splitting hairs, the U.S. Department of Agriculture (USDA) points out that foodborne illness technically can encompass allergens that are consumed and cause allergic reactions. On the other hand, food poisoning is a form of foodborne illness that occurs only when you consume specific toxins.The contamination process can happen at any point during processing or production. It can also happen at home if you’re not handling food correctly or if you eat uncooked or undercooked food. The biggest culprits of food poisoning seem to be infectious organisms (including parasites, fungi, viruses, and bacteria) or their toxins, according to the Mayo Clinic. Some common food culprits include raw fruits and vegetables, eggs, meat, poultry, and seafood.Back to topIs food poisoning contagious?“Yes, food poisoning can be contagious,” Chantal Strachan, MD, an internist at ColumbiaDoctors and Columbia University Irving Medical Center, tells SELF. More specifically, she says, norovirus, a common cause of food poisoning, is very contagious. “You can become infected from eating contaminated foods and from exposure to bodily fluids (diarrhea or vomit) of an infected person, which is why these outbreaks can be common in densely populated areas like cruise ships or day cares,” Dr. Strachan says. She also says E. Coli and Salmonella are common bacterial causes, with Salmonella being very contagious (generally from fecal matter getting into your mouth). These are typically found in things like ground beef (particularly E.Coli), and contaminated egg yolks, milk, and poultry (looking at you, Salmonella).Back to topHow is food poisoning different from a stomach bug?Both food poisoning and the stomach bug, also called viral gastroenteritis, can wreak havoc on your G.I. system—with symptoms like stomach cramps, diarrhea, nausea, vomiting, and fever—but there are some key differences worth noting. One is that a virus is responsible for the stomach flu (not actually influenza though, so it’s a bit confusing), while bacteria, viruses, parasites, and other toxins are responsible for the various types of food poisoning. Food poisoning symptoms can also vary in severity and may take anywhere from a few hours to a few days to develop symptoms after ingesting contaminated food or drink, according to the Centers for Disease Control and Prevention (CDC).The dreaded stomach bug wreaks havoc on your intestines, and in addition to the symptoms mentioned above may also include mild muscle aches. This bug tends to surface one to three days after you’re infected, according to the Mayo Clinic.Recovering from both a stomach bug and food poisoning often requires rest and hydration. Occasionally, your doctor may prescribe antibiotics for certain kinds of bacterial food poisoning, especially if your symptoms are severe. For example, listeria may need treatment with intravenous antibiotics and hospitalization, according to the Mayo Clinic. Since the stomach bug is a virus, antibiotics will not help.Back to topHow long does each last?The stomach bug moves fast and furious, with symptoms generally appearing one to three days after infection and lasting for a day or two. However, some people get hit hard and may deal with symptoms for up to 14 days, per the Mayo Clinic.Food poisoning is generally short-lived, with symptoms surfacing within a few hours to several days and lasting only a day or two, depending on the cause of food poisoning. On occasion, some illnesses lead to hospitalization, especially in high-risk individuals like older adults, pregnant people, children under five years old, and people with weakened immune systems, according to the CDC.