Preventing Common Foodborne Illnesses in Children: Symptoms, Treatment, and Safety Tips

Foodborne illnesses are a significant health concern for children due to their developing immune systems, which make them more vulnerable to infection. Each year, millions of people get sick from contaminated food, and children under the age of five are especially at risk. Understanding the most common foodborne illnesses, their symptoms, prevention, and treatment can help caregivers protect children from getting sick. Larry Kociolek, MD, Infectious Diseases, shares important tips on what caregivers should know.

Common Foodborne Illnesses in Children 

The Centers for Disease Control and Prevention (CDC) and the U.S. Food and Drug Administration (FDA) both play a crucial role in tracking and recognizing foodborne illnesses in the United States, as well as, ensuring the safety of the food our families consume. “Foodborne illnesses are caused by consuming contaminated food, leading to infections or poisoning from bacteria, viruses, parasites, or toxins,” said Dr. Kociolek. Each year it’s estimated by the CDC that about 48 million people in the U.S. are affected by foodborne illnesses.  

Here are some of the most common foodborne illnesses:  

Salmonella 

• Source: Raw or undercooked poultry, eggs, meat, and contaminated produce.
• Symptoms: Diarrhea, abdominal pain, vomiting, fever. Symptoms can appear 6-72 hours after consumption.
• Prevention: Properly cook meat, poultry, and eggs. Avoid consuming raw or undercooked food. Wash hands, utensils, and surfaces after handling raw meat and poultry.
• Treatment: Most cases resolve without specific treatment, but rehydration is important. In severe cases, especially for infants and young children, medical attention may be required. 

E. coli (Escherichia coli) 

• Source: Contaminated beef (especially ground beef), unpasteurized milk, and raw vegetables.
• Symptoms: Severe stomach cramps, bloody diarrhea, vomiting. Symptoms usually appear 1-10 days after exposure.
• Prevention: Cook beef thoroughly, especially ground beef. Wash raw vegetables thoroughly. Avoid unpasteurized milk and juices.
• Treatment: Most cases resolve on their own. Drink plenty of fluids to stay hydrated. In cases of severe dehydration or complications, medical care is necessary. 

Campylobacter

• Source: Undercooked poultry, contaminated water, and unpasteurized dairy products.
• Symptoms: Diarrhea (often bloody), cramping, abdominal pain, and fever. Symptoms can appear 2-5 days after exposure.
• Prevention: Cook poultry thoroughly, avoid unpasteurized dairy products, and ensure that drinking water is safe.
• Treatment: The illness usually resolves without treatment, but hydration is crucial. In severe cases, antibiotics may be prescribed. 

Norovirus

• Source: Contaminated food, water, and surfaces. It spreads easily in places like daycare centers, schools, and family gatherings. 
• Symptoms: Vomiting, diarrhea, nausea, and stomach pain. Symptoms typically appear within 12-48 hours after exposure.
• Prevention: Wash hands frequently, especially before eating and after using the bathroom. Clean and disinfect surfaces. Avoid preparing food if you’re sick.
• Treatment: Hydration is key. The illness is typically short-lived but can lead to dehydration, especially in young children. 

Learn more about norovirus. 

Listeria

• Source: Contaminated ready-to-eat foods, such as deli meats, unpasteurized dairy products, and soft cheeses.
• Symptoms: Fever, muscle aches, diarrhea, and nausea. In severe cases, it can cause complications like meninvgitis.
• Prevention: Avoid unpasteurized dairy products, heat deli meats thoroughly before eating, and follow food safety guidelines.
• Treatment: Severe cases may require antibiotics, particularly in pregnant women and young children. Early diagnosis and treatment are crucial. 

Symptoms of Foodborne Illness in Children 

Diagnosing a foodborne illness typically involves a combination of medical history, symptoms, and laboratory tests. Symptoms of foodborne illnesses can vary and often mirror other common childhood illnesses but they commonly include:

• Diarrhea (sometimes bloody) 
• Vomiting
• Abdominal cramps
• Fever
• Nausea
• Fatigue and dehydration 

Dehydration can be particularly dangerous in young children, leading to symptoms such as: 

• Dry mouth
• Decreased urination
• Sunken eyes or cheeks
• Lethargy 

If any of these symptoms are severe or persistent, it’s essential to seek medical care immediately. 

Prevention of Foodborne Illness in Children 

Here are some precautions parents and caregivers can take to help prevent foodborne illnesses in children:

• Practice Good Hand Hygiene: Teach children to wash their hands with soap and water before meals, after using the bathroom, and after playing outside. Caregivers should do the same, particularly when preparing or handling food.
• Cook Food Thoroughly: Use a food thermometer to ensure that meat, poultry, eggs, and seafood are cooked to safe internal temperatures.
  • Poultry: 165°F (75°C)
  • Ground meat: 160°F (71°C)
  • Seafood: 145°F (63°C)
• Prevent Cross-Contamination: Keep raw meat, poultry, and seafood separate from other foods, especially fruits and vegetables. Use separate cutting boards and knives for raw and ready-to-eat foods.
• Store Food Properly: Keep raw meat, poultry, and seafood separate from other foods, especially fruits and vegetables to avoid cross-contamination. Use separate cutting boards and knives for raw and ready-to-eat foods.
• Be Cautious with High-Risk Foods: Avoid serving young children undercooked eggs, unpasteurized dairy products, raw seafood, and deli meats unless they are thoroughly cooked or reheated.
• Check for Food Recalls: Stay informed about food recalls, especially for products commonly consumed by children. Contaminated foods are sometimes recalled due to the presence of dangerous pathogens like Listeria or Salmonella. Visit the U.S. Food and Drug Administration (FDA) for up-to-date news and resources on recalled products. 

Treatment of Foodborne Illness in Children 

For most mild cases of foodborne illness, the focus is on hydration and rest. Offer plenty of fluids, including water and electrolyte drinks to prevent dehydration. Avoid sugary drinks, which can worsen diarrhea. 

“In more severe cases, such as prolonged vomiting, high fever, or bloody stools, consult a healthcare provider,” Dr. Kociolek advises. “If the illness is caused by bacteria like Salmonella or E. coli, medical intervention may be required. Antibiotics are usually not recommended unless there is a severe bacterial infection or a specific diagnosis that requires it.” 

With proper food handling, hygiene, and awareness of potential risks, many cases of foodborne illness can be prevented. Parents and caregivers should be vigilant about symptoms and ensure that children stay hydrated if they do get sick. If your child is experiencing symptoms that worsen, reach out to your child’s pediatrician or primary care provider. 

Learn more about Lurie Children's Division of Pediatric Infectious Diseases.

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