Common Causes of Food Poisoning

Food poisoning occurs when a person consumes food that is contaminated with certain types of toxins or bacteria. Some types of parasites and active viruses may also cause food poisoning. Many people have mild cases of food poisoning that results in a mild upset stomach, loose stool and slight nausea that pass after a couple of hours. For some, food poisoning makes them severely ill, causing profuse vomiting, high fever, severe stomach cramps and dehydration. According to the Centers for Disease Control, 76 million people become ill and 5,000 people die each year from food-borne contamination.

Produce

One way that someone can contract food poisoning is by contaminated produce. There are three main types of bacteria that prey on vegetables: shigella, Escherichia coli (E.coli) and salmonella. All three can invade the produce during transmission from farm to store. This could be caused by dirty surfaces, animal feces, contaminated cutting instruments or other infected food sources. All produce that is purchased from the store or the market should be washed and cleaned thoroughly before eating.

Meat

Salmonella typhimurium and S. enteritidis are the two main kinds of salmonella that infect food in the United States. These strands of salmonella attack meats--poultry in particular. They can also be found in raw vegetables and peanuts. Salmonella can come from handling other pets or animals and reptiles that carry the bacteria.

Meat can also become infected with food poisoning after being left out in the heat or at room temperature for too long before or after it is cooked. E.coli is another potentially deadly form of bacteria that leads to food poisoning and can be found in meats and can cross-contaminate other food sources rapidly. E.coli can damage the lining of the intestine and even cause kidney failure.

Seafood

Seafood, which includes fish, shellfish and other sea life, is a popular food around the world. Seafood is also easily prone to becoming contaminated by bacteria. Fresh seafood should be kept live or frozen until cooked to prevent bacteria from forming or to kill existing bacteria. Freezing does not kill bacteria, but it prevents it from multiplying. The only way to kill it is to cook it thoroughly and completely. Vibrio cholerae is one of the most common transmitters of food poisoning associated with seafood. If not treated properly, this can cause severe stomach pain, vomiting, diarrhea and even death in severe cases if not treated properly.

Bacteria

Bacteria can contaminate food and can be found on surfaces that the food comes into contact with. With most food poisoning cases, the bacteria in food begin to infect and attack the intestines as soon as the food is swallowed. The chemicals found in the bacteria invade the body and cause the ill symptoms associated with food poisoning. In other cases, the food is digested and passed through to the intestines, where the bacteria then block absorption of fluids and cause diarrhea and severe dehydration. Common types of bacteria that can poison food include campylobacter, clostridium botulinum and listeria.

Water

While water itself is not bacteria, it can harbor bacteria and infect food that may lead to food poisoning. Because most food is washed or comes in contact with water --- it can lead to food poisoning and making people sick. E.coli can be found in water sources that are being contaminated by cattle or other nearby animal feces. Parasites are another way that food can become infected. Some parasites such as giardia can cause diarrhea and vomiting if contaminated water that has not been boiled to kill the bacteria. If a salad or other raw vegetable was washed in water contaminated with giardia, the person could get sick. Cryptosporidium is another parasite that also invades water sources and can make people ill.