Thousands of kinds of bacteria are present in the environment naturally. When certain pathogens enter the food supply and are ingested, they can cause food-borne illness. Most cases of food-borne illness can be prevented with proper food handling techniques. Bacteria multiply between the "temperature danger zone" of 40 and 140 degrees Fahrenheit. Foods can come into contact with bacteria that are transferred from raw products or from food handlers with poor hand-washing hygiene.
Campylobacter
Campylobacter is a bacteria that is found in intestinal tracts of animals and birds, raw milk and untreated water and sewage. It is transmitted by contaminated water, raw milk, meat, poultry and shellfish. It causes diarrhea, fever, headache, muscle pain.
Clostridium Botulinum
Clostridium Botulinum is a bacteria that is found in soil, water, on plants and in intestinal tracts of animals and fish. This bacteria can grow with little or no oxygen present. Once ingested, this bacteria produces toxins that can affect the nervous system. It is transmitted by improperly canned foods, oil with garlic and vacuum-packed foods.
Clostridium perfringens
This bacteria is found in soil, dust, sewage and in intestinal tracts of both animals and humans. It can grow with little or no oxygen present. It is transmitted from leaving food out for long periods of time within the temperature danger zone. Once ingested, this bacteria can cause a person to experience diarrhea and gas pains.
Escherichia coli
Escherichia coli or E. coli is a bacterial pathogen that can be found in intestinal tracts of some mammals, such as cows. Human illness results after ingestion of contaminated water, raw milk, rare ground beef and unpasteurized apple juice or cider. Cow feces can be the culprit of the contaminated water or food. Symptoms of this food-borne illness include diarrhea, abdominal cramps, nausea and malaise.
Listeria monocytogens
Listeria monocytogens can be found in the intestinal tracts of humans and animals, milk, soil and leaf vegetables. It can be transmitted from ready-to-eat foods such as hot dogs, luncheon or deli meats, fermented or dry sausage as well as unpasteurized milk. Symptoms can include fever, chills, headache, backache, abdominal pain and diarrhea. It can take up to three weeks for symptoms to develop. More serious illness can occur in people with weakened immune systems.
Salmonella
Salmonella is a bacterium that is found in the intestines and feces of birds, reptiles and mammals. It can be spread to humans through raw or undercooked eggs, poultry, and meats, raw dairy products, seafood and through food handlers. The illness typically causes stomach pain, diarrhea, nausea, chills, fever and headache.
Shigella
Shigella is transmitted from person-to-person by fecal contamination of food and water. It is found in the intestines of humans. Symptoms include diarrhea containing blood or mucus, fever, abdominal cramps, chills and vomiting.
Staphylococcus aureus
Staphylococcus aureus can grow in some foods and produces a toxin that causes intense vomiting. The bacteria can be found on humans and is transmitted from person to person through improper food handling techniques.
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