What Happens If You Eat Spoiled Food?

The U.S. Centers for Disease Control and Prevention estimates that each year in the United States, 48 million people get sick from food poisoning, and 3,000 lose their lives. Viruses, bacteria, parasites—if a food isn't prepared or stored properly, it becomes a risk to our health in record time, yet accidental consumption is a daily occurrence. So, what happens if you eat spoiled food?

In reality, the process is much more complex than we imagine. “food poisoning” is a generic term that represents more than 250 diseases. It all depends on the type of bug that has taken up residence in our system.

An infection with Staphylococcus aureus can show symptoms in as little as 30 minutes, while the classic E. coli usually takes about three days on average. In the specific case of S. aureus, its transfer to food happens during preparation, either through the cook or on the work surface. Salads, deli items, and other foods that haven't been heated or pasteurized are good candidates for transporting S. aureus.

The Risks of Eating Spoiled Food

Once the strains enter the body, they begin to release toxins that stimulate a nerve in the abdominal region, which in turn activates the vomiting center in our brain. At the same time, the toxins trigger an immune response at the gastrointestinal level.

In other words, the body reacts to the poisoning by trying to expel toxins in both directions (a variant of diarrhea is caused by an inhibition of water and electrolyte absorption in the small intestine). While no one doubts this sounds horrible, it represents one of the best cases because an S. aureus infection should be neutralized in less than 72 hours.

In contrast, the toxins released by E. coli are much more damaging, and in advanced cases they prevent the production of proteins. The list of complications linked to E. coli infections is very significant, with problems reported in the urinary tract, bladder, and kidneys.

Infants, the elderly, pregnant women, and those with a weakened immune system are at greater risk. The first line of defense against food poisoning is to stay hydrated and replace fluids.

If the dehydration is more extreme, hospitalization may be inevitable. However, specialists repeat the old mantra: better to prevent than to cure.

Pasteurized dairy, well-cooked meats and other animal products, washed fruits and vegetables, and a clean work space (including kitchen utensils) are vital to prevent poisoning. And most importantly: when in doubt, throw it out.