In Jamaica, when someone experiences stomach cramps, nausea, or an unexpected trip to the bathroom, it’s often brushed off with a familiar explanation— “a just gas”. But while this may sometimes be true, many of these symptoms could be signs of something far more serious — foodborne illness or gastroenteritis.

Though they share similar symptoms, these conditions differ in origin, severity, and health implications. In a country where food is deeply intertwined with culture and surveillance for food-related illness is limited, this misunderstanding may be putting lives at risk.

What’s the Difference?

Gastroenteritis — often called the “stomach flu” — is usually caused by viruses such as norovirus and rotavirus. It spreads quickly through close contact, poor hygiene, contaminated water, or shared surfaces. It results in inflammation of the stomach and intestines and is often marked by symptoms such as vomiting, diarrhoea, abdominal pain, and often fever. In most cases, it resolves within a few days with rest and hydration.

Foodborne illnesses, on the other hand, stem from the ingestion of food or water contaminated by bacteria (such as Salmonella or E. coli), viruses, parasites, or toxins. While the symptoms can be nearly identical to gastroenteritis — nausea, diarrhoea, abdominal pain or stomach cramps, vomiting — foodborne illness may persist longer, and in some cases, lead to more severe health outcomes, including kidney damage, neurological issues, or long-term digestive disorders, requiring antibiotics and hospital care. The severity often depends on the organism involved, the amount consumed, and the individual’s health status.

If symptoms begin after eating food from a suspect source — such as meals left out for hours or from vendors lacking proper hygiene — there’s a strong possibility that the cause is foodborne.

A Culture of Self-Diagnosis

In Jamaica, a wide gap exists between symptom onset and proper diagnosis. Many individuals rely on home remedies — ginger tea, bush baths, or over-the-counter gas tablets — for treatment. These remedies often provide short-term relief, but they may not address the root of the problem. Diarrhoea is treated with coconut water and lime, and belly pain may prompt the use of antacids or herbal teas. While these remedies can provide temporary relief, they often mask the symptoms of more serious illnesses. Because symptoms like bloating, gas, and diarrhoea are common to both gastroenteritis and foodborne illness, it’s not unusual for people to ignore early signs or misinterpret them. The lack of readily available diagnostic tools, coupled with a cultural tendency to “ride out” minor ailments, means that many foodborne illnesses are never properly identified or reported.

Surveillance: A National Blind Spot

A significant barrier to food safety in Jamaica is the absence of a structured, nationwide foodborne illness surveillance system. Unlike countries with centralised data collection, lab-confirmed diagnoses, and public outbreak alerts, Jamaica’s public health infrastructure currently lacks a consistent mechanism to track, investigate, and respond to food-related health events. This means that outbreaks may occur in silence — linked to contaminated meat, improperly stored seafood, or improperly stored prepared foods — without detection or accountability. Without accurate and timely data, health authorities are unable to pinpoint sources, identify trends, or implement effective preventive strategies.

Further compounding the issue is that not all illnesses are recorded in clinical settings. Many people recover at home or are treated at community health centres that lack the capacity for testing and reporting. This creates a blind spot in the national public health response. Without strong data, patterns go unnoticed, contaminated food sources remain unchecked, and vulnerable communities remain at risk

Overcooking: A Cultural Safety Net?

Ironically, Jamaica’s longstanding culinary tradition of thorough cooking — slow-cooked meats, stewed dishes, and long-simmering pots — may have played a role in limiting the spread of certain pathogens. Unlike in some countries where undercooked or raw food is more popular, Jamaican meals are often served piping hot, with an emphasis on doneness. However, this cultural habit should not be mistaken for comprehensive food safety. Overcooking can reduce microbial presence, but it does not address cross-contamination, improper storage, unsafe water use, or unsanitary food preparation environments. Nor does it protect against chemical or environmental contaminants that may enter the food supply.

How Can You Protect Yourself?

While national reforms in food safety monitoring are urgently needed, consumers have a critical role to play in minimising their own risk. This starts with awareness and vigilance, especially when eating outside the home or storing food for later use.

Here are key steps individuals can take:

1. Practise proper hygiene by washing hands with soap and water before preparing or eating food.

2. Cook food to safe internal temperatures, especially meat, poultry, and seafood.

3. Avoid cross-contamination by using separate cutting boards and utensils for raw and cooked foods.

4. Be cautious with leftovers — refrigerate within two hours of cooking and reheat thoroughly.

5. Observe vendors carefully; when eating street food, choose vendors who use gloves, keep food covered, and store it at appropriate temperatures.

6. Monitor symptoms carefully. If vomiting, diarrhoea, fever, or dehydration persists beyond 48 hours — or if there is blood in the stool — seek medical attention immediately.

7. Take extra care with young children, older adults, and individuals with weakened immune systems, who are more vulnerable to complications.

8. Stay informed and pay attention to food recalls and health advisories when they are issued.

The Bottom Line

It’s time to move beyond the blanket explanation of “gas”. Whether caused by a viral infection or contaminated food, distinguishing between gastroenteritis and foodborne illness is essential for proper treatment and prevention.

In the absence of widespread surveillance and public reporting systems, individuals must remain informed and cautious. Food is a major part of Jamaican identity and culture, but safety must be part of that tradition as well.

The next time belly discomfort strikes, take a moment to consider whether it’s really just gas — or a warning sign of something more serious. The meal that bites back might be trying to tell you something.

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About the Author

Allison Richards is a food safety communicator and the founder of The Food Safety Girl, a consumer awareness platform dedicated to promoting food safety in Jamaica. She is also the host of The Big Bite Food Safety Show, a radio program that educates listeners on food safety issues. With over 14 years of experience in food safety regulation, Allison is passionate about empowering consumers and industry stakeholders to make informed choices that protect both health and the environment.