A. The three most common are: (1) acute gastroenteritis — vomiting, diarrhoea, abdominal cramps; (2) dehydration and electrolyte imbalance, which is what actually lands most people in hospital; and (3) systemic bacterial infection such as typhoid or listeriosis, which in severe cases can progress to sepsis. The difference is largely about severity and duration. Mild food poisoning usually starts within hours, is self-limiting, and settles in a day or two with rest and fluids — the body clears it on its own. Serious food poisoning shows red flags: high fever, blood in the stool, relentless vomiting that prevents you from keeping fluids down, signs of severe dehydration, neurological symptoms, or illness lasting beyond three days. That needs medical attention, sometimes IV fluids and hospitalisation. It’s especially dangerous for young children, the elderly, pregnant women, and anyone with weak immunity.
