You can get sick with foodborne illness after swallowing certain germs, like Salmonella or E. coli. Your symptoms may vary, depending on the germ you swallowed. Symptoms can range from mild to serious and can last for a few hours or several days.

The most common symptoms of foodborne illness are:

• Diarrhea (> three loose stools within a 24-hour period)
• Stomach pain or cramps
• Nausea
• Vomiting
• Fever

If you have diarrhea or vomiting, be sure to drink plenty of fluids to prevent dehydration (not having enough water in your body). Signs of severe food poisoning include bloody diarrhea, diarrhea that lasts more than three days, fever over 102°F, vomiting so often that you cannot keep liquids down, and signs of dehydration. Seek medical care if you are experiencing severe foodborne illness.

CLEAN: wash your hands and surfaces

• Wash your hands for at least 20 seconds with soap and warm or cold water before, during, and after preparing food and before eating.
• Germs that cause food poisoning can survive in many places and spread around your kitchen.
• Clean and disinfect your home after a household member has experienced diarrhea.
• Rinse fresh fruits and vegetables under running water.

SEPARATE: don't cross-contaminate

• Raw meat, chicken and other poultry, seafood, and eggs can spread germs to ready-to-eat food unless you keep them separate.
• When grocery shopping, keep raw meat, poultry, seafood and their juices away from other foods.
• Keep raw or marinating meat, poultry, seafood, and eggs separate from all other foods in the refrigerator.
• Use one cutting board or plate for raw meat, poultry, and seafood and a separate cutting board or plate for produce, bread, and other foods that won't be cooked.
• Raw chicken is ready to cook and doesn't need to be washed first. Washing these foods can spread germs to other foods, the sink, and the counter and make you sick.

COOK: heat to the right temperature

• Food is safely cooked when the internal temperature gets high enough to kill germs that can make you sick.
• Use a food thermometer to ensure foods are cooked to a safe internal temperature. Learn how to place the thermometer correctly in different food to get an accurate reading.
• Microwave food thoroughly: Follow recommended cooking and standing times. Letting food sit for a few minutes after microwaving allows cold spots to absorb heat from hotter areas and cook more completely.

CHILL

• Bacteria can multiply rapidly if left at room temperature or in the "danger zone" between 40°F and 140°F. Never leave perishable food out for more than two hours (or one hour if exposed to temperatures above 90°F).
• Keep your refrigerator at 40°F or below and your freezer at 0°F or below and know when to throw food out before it spoils. If your refrigerator doesn't have a built-in thermometer, keep an appliance thermometer inside it to check the temperature.
• Package warm or hot food into several clean, shallow containers and then refrigerate. It is okay to put small portions of hot food in the refrigerator since they will chill faster.
• Refrigerate perishable food (meat, seafood, dairy, cut fruit, some vegetables, and cooked leftovers) within two hours. If the food is exposed to temperatures above 90°F, like a hot car or picnic, refrigerate it within one hour.
• Thaw frozen food safely in the refrigerator, in cold water, or in the microwave. Never thaw food on the counter because bacteria multiply quickly in the parts of the food that reach room temperature.

• Botulism
• Campylobacteriosis
• Cholera
• Cryptosporidiosis
• Cyclosporiasis
• Giardiasis
• Hemolytic Uremic Syndrome
• Hepatitis A
• Hepatitis E
• Leptospirosis
• Listeriosis
• Norovirus
• Rotavirus
• Salmonellosis
• Shiga-toxin producing E. coli infection
• Shigellosis
• Typhoid/paratyphoid
• Vibriosis
• Yersiniosis