Food Poisoning Bacteria

Campylobacteria

Is a bacterial contaminant of food found in soil, insects, animals, dairy products and poultry. Campylobacteria does not usually grow on food, as an initial contamination is enough. Campylobacteria causes symptoms similar to Salmonella, including gastric upset with severe abdominal pains and diarrhoea. It can be found in raw meat, raw poultry, raw milk and cream.

Listeria

Is a bacterial contaminant of food that is particularly dangerous to pregnant women. Symptoms are flu-like. The foods mainly infected are raw milk, soft cheese and pre-prepared, chilled, ready-to-eat foods such as coleslaw.

Clostridium perfringens

Is a bacterial toxin that is distributed widely in the environment. It frequently occurs in the intestines of humans, and many domestic and feral animals. The spores are capable of surviving in soil, sediments and areas subject to faecal contamination. The spores are also extremely heat resistant, and have been reported to survive boiling for several hours. They can grow at temperatures ranging from 15°C to 50°C, and in pH values of between 5.0 and 8.0.

Clostridium botulism

Is a toxin producing bacterium. Although rarely a cause of food poisoning, it can be fatal. The toxin produced is deadly and works on the central nervous system. It initially causes digestive problems, followed by double vision and constipation, fatigue and headaches, then paralysis, and finally respiratory and heart failure. It is found in low-acid foods in an anaerobic environment, such as processed canned or bottled foods.

Hepatitis A (Virus)

Is a viral contaminant of food. Drinking alcohol or taking drugs can cause hepatitis. It can also be caused by infectious viruses. Hepatitis A occurs when the hepatitis A virus is taken in by mouth. The virus then multiplies in the liver and is passed in the faeces. An infected person's hands can become contaminated after using the toilet, and the virus then spreads by direct contact, or by food, beverages and other objects that were handled by the infected person, such as cups and spoons. Symptoms include loss of appetite, nausea and vomiting, pain in the liver (under the right ribcage) and jaundice.

Staphylococcus aureus (Golden Staph)

Is generally a non-fatal form of bacteria toxin that can be found in food. Illness may develop soon after eating and last up to a couple of days. Symptoms may include nausea, vomiting, abdominal cramps and diarrhoea. Foods affected may include non-acid, moist, high-risk foods, which include meat, eggs, dairy products, cream filled bakery goods, and fish and chicken.

Salmonella

Is the best-known food poisoning bacteria. It exists in several strains, some more potent than others. Salmonella-affected food causes inflammation of the intestine, resulting in nausea, vomiting, abdominal pain, and sudden and frequent diarrhoea. Foods affected include raw meat (especially poultry), raw milk, eggs or meat and poultry that is not cooked properly.

Rotavirus (Virus)

Is the main cause of serious gastroenteritis in babies and young children in Australia. The infection can cause severe vomiting and dehydrating diarrhoea that can lead to shock and death. Immunisation reduces the risk of rotavirus infection, and all children should receive the vaccine. If you are not immunised, you could contract rotavirus if your food, water or hands are contaminated with the faeces (poo) of an infected person.

Bacillus cereus

Toxin bacteria are naturally found in soil and can be found in a wide range of foods of both animal and plant origin. The spores can also be found in dry products such as dry soups, spices, dried dairy products, infant formula and seasonings. Fried rice is a common cause of food poisoning due to Bacillus cereus. This is because of the long period between boiling the rice and consumption after frying. When a food is heated under normal cooking conditions, the Bacillus cereus cells normally are destroyed, but some are resistant to cooking temperatures and can remain in the food. It is important to refrigerate food after cooking, as rapid chilling of foods can prevent spores from germinating and growing. Diarrhoea, vomiting and nausea can last up to 24 hours after ingestion of food.