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Gut troubles are distinct. There’s the feeling of your stomach turning, the cold sweat, the sudden wave of nausea and the urgent, nonnegotiable dash to the bathroom. Then, you start to question everything. Was it the leftover chicken you had for lunch or the unwashed apple this morning? Maybe it’s the same bug that’s been making its way through your coworkers? While a stomach bug vs food poisoning may feel the same, the culprits behind your misery, their timelines and even how you prevent them are fundamentally different.
A stomach bug, also known as viral gastroenteritis, is an infection or inflammation of the intestines. It’s caused by a virus, so antibiotics will not be an effective treatment. Its nickname “stomach flu” is a misnomer because it’s typically caused by the norovirus, not the influenza virus. Moreover, the flu is a respiratory illness with different symptoms.
The most common viral culprits of a stomach bug are norovirus and rotavirus. It’s extremely contagious and spreads through microscopic particles from an infected person’s stool or vomit.
You can get it if you touch a contaminated doorknob, share utensils with someone who is sick or take care of an infected family member. The fast transmission is why outbreaks spread fast in well-populated places where people interact in close quarters, such as dormitories, cruise ships and hotels.
Food poisoning is an illness caused by eating food contaminated with infectious organisms — like bacteria, parasites and viruses — and the toxins they produce. Common culprits and their typical sources include:
This is a widespread issue. The federal government estimates that one in six Americans experiences food poisoning each year. That’s around 48 million cases of foodborne illnesses annually.
Here are the key features of these stomach troubles for quick comparison.
| Factor | Stomach Bug | Food Poisoning |
| Onset time | Typically, 12-48 hours after exposure to the virus | Often, within 30 minutes to eight hours after eating contaminated food |
| Primary cause | Contagious virus, most commonly norovirus or rotavirus | Bacteria, viruses or toxins in food |
| Key symptoms | Watery diarrhea, stomach cramps, and nausea are prominent. Vomiting is possible, but may be less violent. A low-grade fever can occur. | Sudden and often violent vomiting is a hallmark symptom. Diarrhea can also be severe and sometimes bloody. A high fever is more common. |
| Typical duration | Symptoms usually last for 2-7 days. | Most cases resolve within 1-2 days, though some can be more severe. |
Here are tips to manage your gut troubles from the comfort of your home.
When you’re suffering from vomiting and diarrhea, your body is losing much more than just water. It’s also expelling electrolytes, which are essential for powering your nerves and muscles. It’s why dehydration is one of the primary reasons why people feel so terrible during a stomach illness and the top cause for hospitalization.
Give your stomach a break. Take one or two small sips every 15 minutes to ensure a slow, steady intake of fluids. Some of your best bets for rehydration include:
Avoid liquids that are not on this list. Sugary drinks can make diarrhea worse, caffeine can contribute to dehydration, alcohol can further inflame your stomach, and dairy can be difficult to digest.
The BRAT diet — which stands for banana, rice, applesauce and toast — identifies the go-to foods for an upset stomach. While they won’t improve nausea, they provide sufficient nutrients when you’re struggling to keep anything down and are easy to digest.
The BRAT diet is great for the first to second day of stomach bug and food poisoning, but you don’t need to restrict your recovery meals to it. You can eat easy-to-digest foods, like brothy soups, crackers, boiled potatoes and oatmeal. These can also help you recuperate faster by providing more nutrients.
Consider nonmedical remedies. Place a heating pad on your abdomen to relax cramping muscles or sip peppermint or ginger tea, which have natural anti-nausea properties. If you feel “backed up” or constipated, over-the-counter aids can be an option. Laxatives can improve bowel movement within 30 minutes to six hours after taking them.
It’s always better to be safe than sorry when it comes to your health. If you’re experiencing these red flags, it may be time to go to a hospital:
Take control and reduce the risk of future stomach illness.
Rigorous handwashing is the single most effective defense against stomach infections. Wash with soap and water for at least 20 seconds, especially after using the bathroom or before preparing food. Clean high-touch surfaces, such as doorknobs and faucets, regularly. Use a bleach-based cleaner if someone in your home is sick.
Never use the same cutting board for raw chicken and fresh salad ingredients without thoroughly washing it first to prevent cross-contamination. Also, always cook food to their proper internal temperature. You can use a food thermometer for accuracy.
Keep food out of the “danger zone” — between 40° Fahrenheit and 140° Fahrenheit — because bacteria multiply quickly in these temperatures. To avoid this, never leave perishable food out for more than two hours.
Knowing if your gut troubles came from a contagious bug or a bad meal will help you understand what happened and how to move forward. Hydrate diligently and get plenty of rest. Implement the prevention tips to avoid a repeat experience. Above all, listen to your body. Give it time to heal, and know that it’s okay to seek professional help when you need it.
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