Can Alcoholic Beverages Combat Food Poisoning?

In general, ethanol is known for its ability to kill bacteria and viruses, but its effectiveness depends on concentration and exposure time. Ethanol at concentrations between 60% and 85% is effective in eliminating a wide range of microorganisms, but this efficacy is limited to external use, such as in hand sanitizers and surface disinfectants (1).

Recently, a video went viral on social media showing a woman taking a shot of alcohol to “prevent” possible food poisoning, based on the idea that alcohol is a disinfectant. While it is true that alcohol can kill bacteria and is used to sterilize surfaces, the effectiveness of this action is limited to external use, such as on skin and exposed surfaces (1). In the case of consuming contaminated food, ingested alcohol does not function the same way inside the body, as pathogens may have already crossed the natural barriers of the digestive system before the alcohol can inactivate them. Additionally, the effects of alcohol within the body are much more complex and, in large quantities, can even compromise the immune system, making recovery more difficult (2).

Some small studies suggest that alcohol may, under certain circumstances, protect against food poisoning, especially when consumed along with contaminated food. For example, a study conducted during a Salmonella outbreak in Spain indicated that those who consumed alcoholic beverages were less likely to develop symptoms of food poisoning compared to those who did not consume alcohol (3). Another study conducted in Florida in 1992 focused on a Hepatitis A outbreak transmitted by oysters. Researchers found that participants who consumed high-alcohol-content beverages (over 10%) were significantly less likely to become ill (4).

Despite the results, these studies have important limitations. Most research supporting the idea that alcohol could reduce the risk of food poisoning is observational and small-scale, meaning we cannot be certain that alcohol was the factor responsible for the protection.

The fact is that excessive consumption can weaken the immune system, making the body more susceptible to infections. Studies show that chronic and excessive alcohol use reduces the effectiveness of immune responses, diminishing the body’s ability to fight bacterial and viral infections (2,5). Furthermore, alcohol can cause dehydration, which may worsen food poisoning symptoms.

While there is some evidence that alcohol may offer protection against food poisoning under certain circumstances, relying on alcohol as a preventive measure is not recommended. It is much more effective to adopt safe food handling practices, such as avoiding cross-contamination, cooking food to appropriate temperatures, storing it correctly, and not leaving perishable foods at room temperature for long periods. When eating out, pay attention to the cleanliness of the establishment, check its reputation, and ensure it has a sanitation license and provides information about the food. These strategies are especially important for vulnerable groups, such as young children, the elderly, and people with compromised immune systems.

References:

1. Sauerbrei A. (2020). Bactericidal and virucidal activity of ethanol and povidone-iodine. Microbiology Open, 9(9), e1097. https://doi.org/10.1002/mbo3.1097
2. Pasala, S., Barr, T., & Messaoudi, I. (2015). Impact of Alcohol Abuse on the Adaptive Immune System. Alcohol research : current reviews, 37(2), 185–197.
3. Bellido-Blasco, J. B., Arnedo-Pena, A., Cordero-Cutillas, E., Canós-Cabedo, M., Herrero-Carot, C., & Safont-Adsuara, L. (2002). The protective effect of alcoholic beverages on the occurrence of a Salmonella food-borne outbreak. Epidemiology (Cambridge, Mass.), 13(2), 228–230. https://doi.org/10.1097/00001648-200203000-00020
4. Desenclos, J. A., Klontz, K. C., Wilder, M. H., & Gunn, R. A. (1992). The protective effect of alcohol on the occurrence of epidemic oyster-borne hepatitis A. Epidemiology (Cambridge, Mass.), 3(4), 371–374. https://doi.org/10.1097/00001648-199207000-00013
5. Tharmalingam, J., Gangadaran, P., Rajendran, R. L., & Ahn, B. C. (2024). Impact of Alcohol on Inflammation, Immunity, Infections, and Extracellular Vesicles in Pathogenesis. Cureus, 16(3), e56923. https://doi.org/10.7759/cureus.56923