Common cause of Foodborne Illness

When people speak of foodborne illness ,it can be either a food infection or a food intoxication.A foodborne infection is cause by eating live harmful microorganisms that multiply in the body and cause disease.You normally do not know you are sick for 1 to 2 days while the bacteria are multiplying in your body.

 Another type of foodborne illness is foodborne intoxication. In this case,bacteria have already produced a toxin in the food before eaten. This way staph food poisoning happens so fast .Symptoms usually occur withn 1 to 6 hours, and include nausea ,vomiting, diarrhes and intestinal cramps.Botulism is a foodborne intoxication and is one of the deadliest foodborne diseases known.

 The most common microorganisms that cause foodborne illness are:-

 Bacterial Food Infection

Salmonella -   They are found in the intestines of many people as well as in other animals.They also live  in many other cold blooded animals. Salmonella can also found in poultry,red meats,shellfish and egg. They usually get on these food in the slaughterhouse. Under right conditions (on potentially hazardous foods)     salmonella bacteria can grow rapidly and cause salmonellosis. Dishes that      are prepared from these foods such as chicken salad , egg salad or egg custards have been known to cause salmonellosis.      Salmonella can also contaminate foods during processing either before or after they are purchased.Cross contamination from poor personal hygiene on the part of food worker and failure to work with clean,sanitized cutting boards, equipment,cloths and utensils, can also cause salmonella infection.Salmonellosis begin with 12 to 36 hours after contaminated food has been eaten.Nausea,vomiting, cramps and fever are symptoms of the illness.Salmonellosis can cause death in a person with a weak immune system or in an elderly person.  

Shigella is also found in the intestine of humans.Most foodborne illness caused by this organism result from not washing your hands after using the rest room and then touching a food that will not be cooked.This can cause shigellosis. It can be killed easily by cooking , however  it is usually transmitted by prepared foods, such as potato,tuna, turkey and macaroni salads,gravies and milk products. Symptoms usually begin from 6 to 72 hours after food is eaten and include diarrhea,fever, chills and dehydration.

Escherichia Coli (E-Coli) is found in the intestines of all humans and warm blooded animals.This is why public health agencies use the presence of E-Coli to determine when human or animal waste has contaminated food or water.Although most types of E-Coli do not cause illness,some can cause serious diseases.Symptoms of E-Coli illness are severe diarrhea, cramping and dehydration.The illness can occur within 12 to 24 hours after contaminated food is eaten.Thorough cooking and reheating ,good sanitation and refrigeration at 41F or below are important control measures.

Yersinia is a bacteria taht causes yersiniosis. It is found in the intestines of animals and humans.After a food is contaminated by yersinia,the bacteria continue to multiply even at tempretures below 41F.However through heating will destroy it.THIS IS WHY REHEATING FOOD TO 165F IS VERY IMPORTANT !. You can prevent yersinia contamination through proper handwahing ,safe food handling practices and cooking at the required temperature. The symptoms of yersiniosis appear 3 to 7 days after the contaminated food is eaten and include fever, headache, nausea, abdominal pain and diarrhea.

 Listeria bacteria can cause listeriosis in animals and humans.They are found EVERY WHERE. Its naturally found in soil,water ,animal feed and in the intestines of humans and animals.They are also found in meat,unpasteurized or improperly pasteurized milk products ( such as soft unpasteurized cheeses), and vegetables grown in contaminated soil. They can grow even in refrigerator set at 41F also can be found in moist places in walk in cold rooms and refrigerator. The best way to prevent listeria is to keep all storage areas DRY and CLEAN.Symptoms might include sudden onset of fever,chills, headache,backache,abdominal pain and diarrhea.


Campylobacter Fetus Jejuni is frequently found in beef, pork, lamb ,poultry,unpasteurized milk, and sometimes in contaminated raw vegetables. Symptoms usually occur within 2 to 10 days and include abdominal pain,nausea,fever and headache.Bloody diarrhea is common and the symptoms may last from 2 to 7 days.

 Vibrio Parahaemolyticus is a common bacterium which thrives in seawater.It is a natural part of seawater and is caused by pollution. Seafoods that carry V.parahaemolyticus include oysters,shrimp and blue crabs.

The disease is typically transmitted by cross contamination where cooked products are contaminated with seawater,raw seafood, or contaminated hands.It can multiply every 9 minutes,compared to 20 minutes for most other bacteria.Therefore, if cross contamination occurs, it can multiply to very high and dangerous levels in a very short period of time. Symptoms usually include abdominal pain, diarrhea, nausea and vomiting within 12 hours after eating the contaminated food.The disease lasts 2 to 5 days.