Most cases of food poisoning are caused by one of many bacteria. The Milton S. Hershey Medical Center College of Medicine (HMC) points out that the most common bacteria to cause food poisoning include salmonella, staphylococcus aureus, escherichia coli (E. coli), campylobacter jejuni (C. jejuni), shigella and clostridium botulinum (C. botulinum). Most of the bacteria cause the same type of symptoms including abdominal pain, nausea, vomiting, diarrhea, fever, muscle pain, weakness and fatigue. Some bacteria have more individual symptoms.
Salmonella
Salmonella food poisoning symptoms begin within 12 to 72 hours of eating a contaminated food product and last between two and five days, explains the HMC. The National Institutes of Health indicates that sources of contamination include poor hand washing during food preparation, improperly cleansed cooking tools such as cutting boards, leaving dairy products out of the refrigerator too long or failing to heat frozen or refrigerated foods to the proper temperature. Other common sources of food poisoning include raw fish or oysters, poorly washed raw fruits and vegetables, undercooked meats or eggs and contaminated water.
Staphylococcus Aureus
Staphylococcus aureus food poisoning symptoms can set in quite suddenly, only two to eight hours after contracting the infection. Food poisoning symptoms with this type of bacteria are quite severe but last only about 12 hours according to the HMC. Symptoms include nausea, vomiting, cramping and fever.
Escherichia Coli (E. Coli)
E. coli infections are quite severe and are characterized by intense cramps and frequent bouts of watery diarrhea. The symptoms begin within one to three days of ingesting the bacteria. Unlike other bacterium, E. coli is less likely to cause vomiting or a fever but it is often responsible for causing bloody diarrhea within 24 hours of the individual developing symptoms. Overall, the infection lasts between one and eight days.
Campylobacter Jejuni (C. Jejuni)
C. jejuni infection causes food poisoning symptoms about two to five days after eating the contaminated food. Diarrhea with this type of infection is often watery or sticky but it can also be bloody. Symptoms last between seven and 10 days. The HMC suggests possible complications of C. jejuni to include joint pain or hemolytic-uremic syndrome. Hemolytic-uremic syndrome consists of anemia, low platelet count and sudden kidney failure.
Shigella
Shigella food poisoning symptoms begin 36 to 72 hours after ingestion of the contaminated food. When the symptoms begin, they are severe. In most cases, all of the possible food poisoning symptoms exist with this type of infection, including blood, mucus or pus in the diarrhea. Children can develop neurological symptoms such as headache, confusion and a stiff neck. In some cases a fever can cause seizures that are generally harmless. The shigella infection lasts about two or three days.
Clostridium Botulinum (C. Botulinum)
C. botulinum is the most dangerous food poisoning bactiera, states the HMC. This type of bacteria impacts the nervous system within 18 to 36 hours of eating the contaminated food. Early symptoms include vision problems such as drooping eyelids, double vision and trouble focusing. The individual may also become weak or dizzy. Speaking, swallowing and partial paralysis of the body can set in gradually. Eventually the arms and legs can become weak and the lungs may no longer function well enough for the individual to breathe. More traditional food poisoning symptoms of c. botulinum include occasional nausea, abdominal cramps and diarrhea. Infants actually start out with constipation and then lose control of head muscles before total body paralysis sets in. Patients tend not to have a fever. Infants are most likely to contract infant botulism. This can cause other symptoms such as lethargy, trouble feeding due to lack of muscle control, drooling and a wailing cry. Death from a lack of oxygen is possible.
