Food poisoning and foodborne illness are terms used to describe when microorganisms from contaminated food or drink are introduced to an individual's stomach and cause tissue damage. This introduction of pathogens to the stomach is most commonly caused by incorrect food handling or contamination during production and or processing of food. The most common types of bacteria implicated in food poisoning are salmonella, shigella, Clostridium difficile, Campylobacter, and Escherichia Coli. Symptoms of food poisoning include nausea, vomiting, abdominal pain, abdominal cramping, fever, bloody or watery diarrhea, appetite loss, and chills. Some individuals who have food poisoning progress to the point of being dehydrated as a complication of their infection. The onset of symptoms depends on the specific type of bacteria that is causing food poisoning. Diagnosis of food poisoning is made with the use of a physical examination, blood tests, and a stool culture. Treatment for bacterial food poisoning includes the use of antibiotics, intravenous electrolytes, and intravenous fluids.