Food poisoning is caused by consuming contaminated food or drinks containing bacteria, viruses, parasites or toxins. It results in vomiting and diarrhea. Each year in the US, about 76 million people get food poisoning resulting in 39,000 hospitalizations and 5,000 deaths. Common causative agents are Salmonella, Shigella, Campylobacter, Clostridium perfringens and Norovirus. Food is typically contaminated during handling or in the environment. Toxins produced by bacteria like Botulinum cause symptoms by stimulating vomiting centers or through inflammatory and secretory actions in the intestines. Treatment involves oral rehydration, antibiotics and managing symptoms. Prevention requires proper food handling and cooking practices.