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Food poisoning is often overlooked because many think it is not as severe as other illnesses. However, in some cases, food poisoning can be life-threatening if not recognized and treated early.

Knowing how to recognize and prevent food poisoning can save you from unpleasant illness — and possibly an expensive trip to the emergency room.

What are the symptoms of food poisoning?

Common symptoms of food poisoning include upset stomach, stomach cramps, nausea, vomiting, diarrhea and/or fever.

You should seek prompt medical attention if you experience any of the following: bloody diarrhea; fever higher than 102 degrees; frequent vomiting that prevents you from drinking fluid; signs of dehydration (little or no urination, dry mouth or skin, dizziness when standing up); or diarrhea that lasts more than a few days.

Who is at higher risk of getting food poisoning?

—Adults 65 and older

—Children younger than 5

—People with compromised immune systems due to medical conditions or current medications

—Pregnant women

What are common foods that cause food poisoning?

—Raw foods of animal origin, including raw or undercooked meat, poultry, eggs, shellfish, unpasteurized (raw) milk and milk products such as cheese

—Raw fruits and vegetables

These are common sources of food poisoning. But keep in mind that any food can be contaminated in the field, during processing, or at any stage in the food production process.

How can I prevent food poisoning?

Always keep in mind the four easy steps to help you prevent food poisoning: clean, separate, cook and chill.

1. Clean

Wash your hands often with plain soap and water for 20 seconds, especially when preparing food, handling raw foods, before eating, and after using the toilet.

Wash surfaces and utensils thoroughly after each use with hot, soapy water.

Wash fruits and vegetables — but not meat, poultry or eggs, because doing so can spread harmful germs around your kitchen.

2. Separate

To prevent cross-contamination, use separate cutting boards, plates and utensils for produce, cooked foods and raw foods.

3. Cook

Cook food thoroughly and keep at the right temperature.

Food must be raised to a temperature high enough to kill harmful bacteria and viruses; it’s best to use a food thermometer. Food color and texture are not accurate ways to tell if food is safely cooked.

Keep food out of the temperature “danger zone” — 40 to 140 degrees F — that allows germs to grow rapidly.

When microwaving, make sure food is heated to 165° or above.

4. Chill

Refrigerate or freeze perishable foods and leftovers within two hours. If the outdoor temperature is warmer than 90 degrees, refrigerate within one hour.

Thawing foods at room temperature allows germs to multiply quickly. Thaw frozen foods safely in the refrigerator, under cold water or by microwave.

Knowing these facts can protect you and your loved ones as well as making food more enjoyable.

Finally, if you are not sure about the safety of a food item, remember: When in doubt, throw it out!

For more information and tips, visit cdc.gov/foodsafety.

Luan Ma is a fourth-year Pharm.D. student at VCU School of Pharmacy. He majored in chemistry with a concentration in biochemistry at Virginia Commonwealth University. His areas of interest include ambulatory care and geriatric pharmacy.