Some Common Food Bacteria Information

I hope the following information may help.

Campylobacter

Source: Contaminated water, raw milk, and raw or undercooked meat, poultry, or shellfish.

Symptoms: Fever, headache and muscle pain followed by diarrhea, abdominal pain, and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.


Botulism

Source: Bacteria produce a toxin that causes illness. Improperly canned foods, garlic in oil, vacuum-packed and tightly wrapped food.

Symptoms: Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 4 hours or as many as 8 days after eating; double vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.

Clostridium

Source: Food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive.

Symptoms: Diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for 1 to 2 weeks.


E. coli

Source: Contaminated water, raw milk, raw or rare ground beef, unpasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person.

Symptoms: Diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days.


Listeria

Source: Ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry, soft cheeses and unpasteurized milk.

Symptoms: Fever, chills, headache, backache, sometimes upset stomach, abdominal pain and diarrhea; may take up to 3 weeks to become ill. More serious illness may develop in pregnant women, newborns, older adults, and people with weakened immune systems.


Listeria

Source: Ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry, soft cheeses and unpasteurized milk.

Symptoms: Fever, chills, headache, backache, sometimes upset stomach, abdominal pain and diarrhea; may take up to 3 weeks to become ill. More serious illness may develop in pregnant women, newborns, older adults, and people with weakened immune systems.

Salmonella (over 2300 types)

Source: Raw or undercooked eggs, poultry, and meat; raw milk and dairy products; seafood, and food handlers.

Symptoms: Stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 8 to 72 hours after eating; may last 1 to 2 days.



Shigella (over 30 types)

Source: Person-to-person by fecal-oral route; fecal contamination of food and water. Most outbreaks result from food, especially salads, prepared and handled by workers using poor personal hygiene.

Symptoms: Disease referred to as "shigellosis" or bacillary dysentery. Diarrhea containing blood and mucus, fever, abdominal cramps, chills, and vomiting; 12 to 50 hours from ingestion of bacteria; can last a few days to 2 weeks.


Staphylococcus

Source: Person-to-person by fecal-oral route; fecal contamination of food and water. Most outbreaks result from food, especially salads, prepared and handled by workers using poor personal hygiene.

Symptoms: Disease referred to as "shigellosis" or bacillary dysentery. Diarrhea containing blood and mucus, fever, abdominal cramps, chills, and vomiting; 12 to 50 hours from ingestion of bacteria; can last a few days to 2 weeks.