Bacteria are ubiquitous microorganisms found on our skin, in the air, under the soil and even in food we eat. Bacterial strains that occur in food can be either harmless, beneficial or pathogenic. Pathogenic bacteria are harmful microorganisms that can cause serious food-borne illnesses, with symptoms ranging from nausea and vomiting to diarrhea and abdominal cramps. There are three types of bacterial food-borne illnesses: infection, intoxication and toxin-mediated infections.
Infection
A bacterial food-borne infection occurs when a person ingests food containing a pathogenic bacterium. In the digestive tract, this pathogen begins to multiply rapidly and eventually causes illness. The most common food-borne bacteria that cause infection are Salmonella, Listeria monocytogenes, Campylobacter jejuni, Vibrio parahaemolyticus, Vibrio vulnificus and Yersinia enterocolitica. To minimize the risk of bacterial food-borne infections, cook food to appropriate internal temperatures, chill food correctly, practice good personal hygiene and sanitize kitchen equipment after handling raw foods.
Intoxication
A bacterial intoxication occurs when a person ingests a food containing a toxin produced by a pathogenic bacterium. The food-borne bacteria that cause intoxication are Clostridium botulinum, Staphylococcus aureus, Clostridium perfringens and Bacillus cereus. Botulism, the intoxication caused by Clostridium botulinum, is a rare but deadly disease associated with canned food products. To reduce the risk of botulism, discard any bulged or damaged cans immediately.
Toxin-medicated Infection
A toxin-mediated infection occurs when a person ingests a food containing a pathogenic bacteria. However, it's not the pathogen itself that causes the illness. Instead, this pathogen produces a toxin in the digestive tract that consequently leads to illness. The foodborne bacteria that cause toxin-mediated infection are Shigella and Shiga toxin-producing Escherichia coli. According to the Centers for Disease Control and Prevention, Escherichia coli is among the most common causes of food-borne illnesses in the United States. This pathogen is associated with contaminated water and undercooked meat.
References
- CDC: Foodborne Illness
- "Professional Cooking"; W. Gisslen; 2007
- "Servsafe Essentials"; National Restaurant Association; 20008
- "Food Safety Education": Foodborne Illness
