EFSA warns food poisoning symptoms can appear up to a week after eating

The European Food Safety Authority (EFSA) and the World Health Organization (WHO) note that symptoms of food‑borne illness – such as abdominal pain, nausea, diarrhea, vomiting and fever – may not appear until several days after consuming contaminated food or water. Depending on the pathogen, onset can range from a few hours to up to seven days, and for hepatitis A even several weeks.

Common culprits include Salmonella, Campylobacter, Staphylococcus, norovirus and hepatitis A virus. Groups at higher risk are pregnant women, children, the elderly and people with chronic illnesses. Experts recommend simple preventive measures: wash hands for at least 30 seconds, keep raw meat separate from ready‑to‑eat foods, cook meat thoroughly, refrigerate leftovers within two hours, use insulated bags in hot weather, and thaw frozen items in the refrigerator rather than on the countertop. Summer grilling, travel and dining out raise the likelihood of exposure, so extra vigilance is advised.