Bacteria That Cause Foodborne Illness

Escherichia Coli (E. coli 0157:H7)

"E. coli" is a group of bacteria that can cause illness in humans; very infectious strain of the is group; can be found in the intestines of some mammals(including humans and animals used for food), in raw milk, and in water contaminated by animal or human feces; transmitted to humans through contaminated water, unpasteurized milk or apple juice, raw or rare ground beef products, unwashed fruits or vegetables, and directly from person to person; plant foods can be contaminated by fertilization with raw manure or irrigation with contaminated water; symptoms include severe abdominal cramps, diarrhea that may be watery or bloody, and nausea; can cause hemorrhagic colitis (inflammation of the colon); can be controlled by careful choice and cooking of foods; all meats be cooked thoroughly; ground beef, veal, and lamb should be cooked to 160 degrees Fahrenheit, and ground poultry to at least 165 degrees Fahrenheit; fruits and vegetables should be carefully washed, and unpasteurized milk and other dairy products and vegetable and fruit juices should be avoided

Dysentery

Disease caused by protozoa; the protozoa are introduced to food by carriers or contaminated water; cause severe diarrhea that can occur intermittently until the patient is treated appropriately

Clostridium Perfringens

Often called "cafeteria or buffet germ" because it tends to infect those who eat food that has been standing on buffets or steam tables for long periods; found in soil dust, sewage, and the intestinal tracts of animals; spore-forming pathogen that needs little oxygen; destroyed by cooking, but the spores can survive it; transmitted by eating heavily contaminated food; symptoms include nausea, diarrhea, and inflammation of the stomach and intestine; symptoms may appear within 6-24 hours of ingestion and last approximately 24 hours; to prevent, hot foods should be kept at or above 140 degrees Fahrenheit and cold foods below 40 degrees Fahrenheit; leftovers should be heated to 165 degrees Fahrenheit before serving; foods should be stored at temperatures of 40 degrees Fahrenheit or lower

Salmonellosis

"salmonella" an infection caused by salmonella bacteria; can be found in raw meats, poultry, fish, milk, and eggs; transmitted by eating contaminated food or by contact with a carrier; characterized by headache, vomiting, diarrhea, abdominal cramps, and fever; symptoms generally begin from 6-48 hours after eating; in severe cases, it can result in death; one species of Salmonella causes typhoid fever; refrigeration (40 degrees Fahrenheit or lower) inhibits the growth of these bacteria, but they can remain alive in freezer and in dried foods; destroyed by heat to at least 140 degrees Fahrenheit for a minimum of 10 minutes; to prevent, thaw poultry and meats in the refrigerator or microwave and cook immediately; avoid cross-contamination of raw and cooked foods by carefully cleaning utensils and counter surfaces that were in contact with raw food; raw or undercooked eggs, or foods that contain them, should not be eaten; even a taste of raw cookie dough or Caesar salad dressing made with raw egg yolk can cause contamination.

Listeria Monocytogenes

Bacteria often found in human and animal intestines, and in milk, leafy vegetables, and soil; can grow in the refrigerator and can be transmitted to humans by unpasteurized dairy foods such as milk, soft cheeses, and ice creams, and via leafy, raw vegetables and processed meats; can affect a person from 12 hours-8 weeks after ingestion; symptoms include fatigue, fever, chills, headache, backache, abdominal pain, and diarrhea; can develop into more serious conditions and cause respiratory distress, spontaneous abortion, or meningitis; prevent infection, meats and poultry should be thoroughly cooked and salad greens carefully washed; attention must be paid to all dairy products-especially unfamiliar from new sources-to be certain they have been pasteurized

Clostridium Botulinum

Found in soil and water, on plants, and in the intestinal tracts of animals and fish; spores of this bacteria can divide and produce toxin in the absence of oxygen; toxin can be produced in sealed containers such as cans, jars, and vacuum-packaged foods; spores are extremely heat resistant and must be boiled for six hours before they be destroyed; the toxin can be destroyed by boiling for twenty minutes; (Botulism) rarest but most deadly of all food poisonings; symptoms usually appear within 4-36 hours after eating and include double vision, speech difficulties, inability to swallow, and respiratory paralysis; if not treated properly, death will result in 3-10 days

Shigella

Found in the intestinal tract and thus the feces of infected individuals; disease they cause is shigellosis; typically passed on by an infected food handler who did not wash his or her hands properly after using the toilet; also found on plants that were fertilized with untreated animal feces or given contaminated water; destroyed by heat, but infected cold foods such as tuna, chicken, or egg salads are common carriers; occur form one day to a week following infection; symptoms include diarrhea(sometimes with blood and mucus), fever, chills, headache, nausea, and abdominal cramps, and can lead to dehydration; some experience no symptoms

Staphylococcus Aureas

Found on human skin, in infected cuts and pimples, and in noses and throats; commonly called "staph"; grow in meats; poultry; fish; egg dishes; salads such as potato, egg, macaroni, and tuna; and in cream-filled pastries; transmitted by carriers and by eating foods that contain the toxin these bacteria create; symptoms include vomiting, diarrhea, and abdominal cramps, begin within one-half to 8 hours after ingestion of the toxin, and last from 24 to 48 hours; considered a mild illness; growth of these bacteria is inhibited if foods are kept at temperatures above 140 degrees Fahrenheit or below 40 degrees Fahrenheit; can be destroyed by boiling the food for several hours or by heating it in a pressure cooker at 240 degrees Fahrenheit

Campylobacter Jejuni

One of the most prevalent causes of diarrhea; Commonly found in the intestinal tracts of cattle, pigs, sheep, chickens, turkeys, dogs, and cats; Caused by the ingestion of live bacteria; 2-5+ days to develop after infection; May last up to ten days; symptoms include diarrhea (sometimes bloody), fever, headache, muscle, and abdominal pain, and nausea; can be transmitted to humans via unpasteurized milk, contaminated water, and raw or undercooked meats, poultry, and shellfish

Cyclospora Cayentanensis

Parasite that causes gastroenteritis; commonly found in the feces of an infected person and can be transmitted by poor hygiene; has been found in unclean water; symptoms include watery diarrhea, abdominal cramps, decreased appetite, and a low-grade fever; symptoms could last off and on for several weeks; has an incubation period of one week; associated with invasion of the small intestine, and is manifested by the preceding symptoms; parasite's natural ecology, infective dose, and host range unknown; does not multiply outside the host; recommended that clean water be used for drinking and the irrigation of produce; thorough washing of fruits and vegetables and the practice of good hygiene by food handlers help to prevent spread

Trichella Spiralis

Parasitic worm that causes trichinosis; transmitted by eating inadequately cooked pork from pigs that are infected with this disease; symptoms include abdominal pain, vomiting, fever, chills, and muscle pain; symptoms occur about 24 hours after ingesting infected pork; cooking all pork to an internal temperature of at least 170 degrees Fahrenheit kills the organism and prevents this disease; can also be destroyed by freezing

Mold

Type of fungus; roots go down, into the food, and it grows a stalk upward on which spores form; the green, "fuzzy" part that can be seen by the naked eye is where the spores are found; spores cause respiratory problems and/or allergic reactions for some people; moldy food should never be smelled; some molds produce a dangerous mycotoxin called aflatoxin that can cause cancer; can develop in spoiled peanuts and peanut butter, soybeans, grains, nuts, spices; symptoms include abdominal pain, vomiting, and diarrhea, and may occur from one day to several months after ingestion; can cause liver and skin damage and, ultimately, cancer; neither cooking nor refrigeration destroys this toxin; fruits and vegetables showing signs of mold should not be purchased