Food poisoning, also referred to as food-borne disease, usually is caused by foods and beverages contaminated with viruses, bacteria, parasites, microbe toxins or chemicals. There are different types of food poisoning, depending on the pathogen or toxin that causes it. According to the Centers for Disease Control and Prevention (CDC), over 250 types of food poisoning have been identified, and the varieties are constantly changing.
Salmonella
Salmonella bacteria are part of the intestinal flora of many birds, mammals and reptiles. Salmonella infection, the most common type of food poisoning, is easily transmitted through animal-based foods and improper food handling or hand washing. Symptoms of infection usually develop within two days and can range from mild abdominal pain to severe diarrhea, along with a fever. Salmonella can also weaken the immune system and cause life-threatening conditions, including kidney and cardiovascular damage.
Staphylococcus Aureus
Staphylococci are responsible for nearly 25 percent of all cases of food poisoning. The bacteria grow in food and produce a toxin that can cause symptoms of illness, including intense vomiting. Other symptoms include diarrhea, nausea and abdominal cramps. Symptoms usually begin within 8 hours of eating the contaminated food. This toxin is found most often in meat, eggs, poultry, tuna, potato and macaroni salads, and cream-filled pastries.
Campylobacter
This bacterium is noted by the CDC as the most common cause of diarrhea illness in the world. These bacteria live primarily in the intestines of birds. Chickens, turkeys and waterfowl are the most common carriers. Symptoms may include abdominal cramps, fever and possibly blood in the stool, and it often takes three to five days for the symptoms to appear. The best way to prevent this type of food poisoning is by eating poultry that is cooked thoroughly and keeping counter tops disinfected.
E. Coli
Escherichia coli (E. coli) is a type of bacteria that is found naturally in the intestines of humans and some animals. Certain strains of E. coli, such as E. coli 0157:H7, are harmful and can cause serious illness, especially for young children, older adults and people with weakened immune systems. Symptoms usually include severe abdominal cramps and bloody diarrhea, without fever. If untreated, severe complications may arise, including kidney failure and excessive bleeding. Eating undercooked or contaminated ground beef is the most common cause of this type of food poisoning.
Calcivirus
The illness caused by the Calcivirus, or Norwalk virus, is commonly transmitted in food and water. Symptoms usually start within two days after infection and can last for up to ten days. The virus causes symptoms that may include nausea, fever, headache, vomiting and diarrhea. This virus is usually spread from one infected person to another, especially through food preparation.
References
- CDC.gov: Foodborne Illness
- Vanderbilt.edu: What are the different types of food poisoning and their subsequent treatments?
- "Prescription for Nutritional Healing"; Phyllis A. Balch; 2006
