Food poisoning refers to a gastrointestinal illness caused by food contaminated with viruses, parasites, toxins or bacteria. The University of Maryland Medical Center reports the most common bacteria that cause food poisoning include Staphylococci, salmonella, Listeria, Escherichia coli and Clostridium perfringens. Each bacteria type has unique characteristics and methods of spreading and growth.
Staphylococcus aureus
Staphylococcus aureus bacteria is commonly found on your skin and in your respiratory passages. It is easily spread to foods that require hands-on preparation, such as sandwich spreads and potato salad. If these types of foods are left at room temperature for a long time, the bacteria can grow and produce the toxin that causes food poisoning. To prevent the growth of Staphylococcus aureus, maintain good personal hygiene during food preparation and keep foods refrigerated. Symptoms of food poisoning, which include acute vomiting, cramping and diarrhea, usually appear from two to eight hours after eating.
Escherichia coli
Escherichia coli bacteria are normal bacteria that live in the intestines. There are, however, strains that can cause food poisoning. Methods of contact for Escherichia coli and food include improper food preparation, meat or poultry contaminated with intestinal bacteria during processing, and use of water for shipping or growing that contains waste products. Some of the ways food poisoning from E. coli occurs, according to MedlinePlus, include consumption of undercooked eggs or meats, raw fish, raw vegetable juices, dairy products that are not properly refrigerated or food prepared using unclean utensils. Symptoms of eating contaminated food can appear from one to three days after consumption and include abdominal cramping and diarrhea.
Salmonella
Salmonella are bacteria found in raw and undercooked meat and poultry, unpasteurized milk, raw and undercooked eggs, soft cheeses, and raw foods. Common sources include homemade foods, such as ice cream, dressings and mayonnaise. Symptoms of diarrhea, abdominal pain, fever and vomiting begin between 12 and 72 hours after consuming contaminated food or water.
Clostridium
There are two types of Clostridium bacteria that are known causes of food poisoning. Clostridium perfringens may be found in foods made with fish, meat or poultry, such as soups and stews that are left unrefrigerated too long. Symptoms of infection, which are usually not serious, include nausea and may begin from six to 24 hours after eating. Clostridium botulinum, however, is a potentially life-threatening bacterium. Botulism poisoning can lead to paralysis. Improperly home-canned foods are a potential source for botulism. Symptoms of botulism occur about 18 to 36 hours following ingestion of contaminated food and include weakness, dizziness, difficulty swallowing and speaking, double vision and shortness of breath.
Other Bacteria
Campylobacter jejuni, Vibrio parahaemolyticus and Listeria monocytogenes are other bacteria commonly associated with food poisoning. To reduce your chance of getting food poisoning from any source, maintain good handwashing techniques during food preparation, and cook, prepare and maintain foods at the proper temperature.
