Symptoms of food poisoning vary and develop as quickly as 30 minutes to as long as several days after eating food that's been infected. As identified by the CDC, eight known pathogens bacteria, viruses and parasites account for the majority of foodborne illness, hospitalization and death in the United States.
Salmonella is the name of a group of bacteria that causes the infection salmonellosis. It is one of the most common bacterial causes of diarrhea and the most common cause of foodborne-related hospitalizations and deaths. Salmonella is more severe in pregnant women, older adults, younger children and those with a weakened immune system. Because Salmonella bacteria can live in the intestinal tract of humans and other animals, it can spread easily unless you use proper hygiene and appropriate cooking methods.
Sources: You can contract salmonellosis by consuming raw and undercooked eggs, undercooked poultry and meat, contaminated raw fruits and vegetables such as sprouts and melons , as well as raw milk and other dairy products that are made with unpasteurized milk. It also can be transmitted through contact with infected animals or infected food handlers who have not washed their hands after using the bathroom. Prevention: Cook foods such as eggs, poultry and ground beef, thoroughly, to their recommended internal temperatures.
Wash raw fruit and vegetables before peeling, cutting or eating. Avoid unpasteurized dairy products and raw or undercooked meats, poultry and seafood. Wash hands often, especially after handling raw meat or poultry.
Clean kitchen surfaces and avoid cross-contamination. Clostridium perfringens , also known as C. It can multiply very quickly under ideal conditions. Infants, young children and older adults are most at risk. Sources: Illness usually occurs by eating foods contaminated with large numbers of this bacteria that produce enough toxin to cause sickness in the form of abdominal cramping and diarrhea.
If food isn't originally cooked, reheated or kept at the appropriate temperature, live bacteria may be consumed and cause illness.
Practice leftover safety by dividing roasts and stews into smaller quantities for faster cooling and refrigerate right away. Campylobacter is a common cause of diarrhea. Most cases of campylobacteriosis, the infection caused by Campylobacter bacteria, are associated with eating raw or undercooked poultry and meat or from cross-contamination of other foods by these items. Freezing reduces the number of Campylobacter bacteria on raw meat but will not kill them completely, so proper heating of foods is important.
Campylobacteriosis occurs more frequently in the summer and is most common in infants and young children. Sources: Sources include consuming raw and undercooked poultry and other meats, unpasteurized dairy products and untreated water or contaminated produce. Harmful toxins and chemicals also can contaminate foods and cause foodborne illness.
Clostridium botulinum botulism Listeria Escherichia coli E. Food Safety Tips. More Information. Get Email Updates. What's this? Links with this icon indicate that you are leaving the CDC website. Linking to a non-federal website does not constitute an endorsement by CDC or any of its employees of the sponsors or the information and products presented on the website.
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Sources of Staphylococcus aureus : cooked foods high in protein e. Shigella causes an estimated , cases of diarrhea illnesses per year. Poor hygiene causes Shigella to be easily passed from person to person and from infected individuals to food items.
Sources of Shigella : salads, unclean water, and any food handled by someone who is infected with the bacterium. Toxoplasma gondii is a parasite that causes toxoplasmosis, a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk. Vibrio vulnificus causes gastroenteritis, wound infection, and severe bloodstream infections.
People with liver diseases are especially at high risk. Sources of Vibrio vulnificus : raw or undercooked seafood, particularly shellfish. Common Foodborne Pathogens The U.
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