Food poisoning is an illness caused by consuming contaminated food or beverages containing harmful bacteria, viruses, parasites, or toxins. Common pathogens include Salmonella, E. coli, Campylobacter, and norovirus, which can contaminate food through improper handling, inadequate cooking, or poor sanitation. Symptoms typically develop within hours to days after ingestion and may include nausea, vomiting, diarrhea, abdominal cramps, fever, and dehydration. Most cases are mild and resolve on their own with rest and fluid replacement, but severe cases—especially in young children, older adults, pregnant individuals, or those with weakened immune systems—can lead to serious complications. Prevention relies on proper food hygiene, thorough cooking, safe storage, and handwashing practices.