A 35-year-old male presents to the emergency department with a 24-hour history of nausea, vomiting, abdominal cramps, and diarrhea. He reports that the symptoms began after attending a family barbecue two days ago. He recalls eating grilled chicken and potato salad that had been sitting out in warm weather for several hours. The diarrhea is watery and has occurred multiple times in the last day, but there is no blood. He also complains of mild fever, body aches, and fatigue.

Upon examination, the patient is alert but appears mildly dehydrated. His abdomen is tender with no signs of guarding or rebound tenderness. Vital signs show a mild fever of 38.2°C, heart rate of 95 bpm, and normal blood pressure.

Laboratory tests reveal elevated white blood cell count. Stool analysis is pending, but the clinician suspects bacterial food poisoning, likely caused by improper food handling at the barbecue. The patient is given fluids for rehydration, and a stool culture is ordered to confirm the causative organism.

The physician provides advice on avoiding food poisoning, emphasizing the importance of proper food storage and preparation. The patient is prescribed oral rehydration salts and advised to avoid dairy products and fatty foods until symptoms subside. Antibiotics will be considered depending on stool culture results.

The patient is sent home with instructions to return if symptoms worsen or if there is any sign of blood in the stool.