Types of Food poisoning
Food poisoning: Types list
The list of types of Food poisoning mentioned in various sources includes:
Types discussion:
FDA Bad Bug Book (Excerpt)
In the past decade, outbreaks of human illness associated with the consumption of raw vegetables and fruits (or unpasteurized products produced from them) have increased in the United States. Pathogens such as Listeria monocytogenes, Clostridium botulinum, and Bacillus cereus are naturally present in some soil, and their presence on fresh produce is not rare. Salmonella, Escherichia coli O157:H7, Campylobacter jejuni, Vibrio cholerae, parasites, and viruses are more likely to contaminate fresh produce through vehicles such as raw or improperly composted manure, irrigation water containing untreated sewage, or contaminated wash water.
Treatment of produce with chlorinated water reduces populations of pathogenic and other microorganisms on fresh produce but cannot eliminate them. Reduction of risk for human illness associated with raw produce can be better achieved through controlling points of potential contamination in the field; during harvesting; during processing or distribution; or in retail markets, food-service facilities, or the home.
(Source: FDA Bad Bug Book)
Bacteria and Foodborne Illness: NIDDK (Excerpt)
Source of illness: Raw and undercooked
meat and poultry.
Symptoms: Abdominal pain, diarrhea, nausea,
and vomiting.
Bacteria: Campylobacter jejuni, E. coli
O157:H7, L. monocytogenes, Salmonella.
Source of
illness: Raw (unpasteurized) milk and dairy products, such as soft
cheeses.
Symptoms: Nausea and vomiting, fever, abdominal cramps,
and diarrhea.
Bacteria: L. monocytogenes, Salmonella,
Shigella, Staphylococcus aureus, C. jejuni.
Source of
illness: Raw or undercooked eggs. Raw eggs may not be recognized in
some foods such as homemade hollandaise sauce, caesar and other salad
dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie
dough, and frostings.
Symptoms: Nausea and vomiting, fever,
abdominal cramps, and diarrhea.
Bacteria: Salmonella
enteriditis.
Source of illness: Raw or undercooked
shellfish.
Symptoms: Chills, fever, and collapse.
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus.
Source of illness: Improperly canned goods, and smoked or
salted fish.
Symptoms:Double vision, inability to swallow,
difficulty speaking, and inability to breathe. (Seek medical help right
away!)
Bacteria: C. botulinum.
Source of
illness: Fresh or minimally processed produce.
Symptoms:
Diarrhea, nausea, and vomiting.
Bacteria: E. coli
O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia
enterocolitica, viruses, and parasites. (Source: excerpt from Bacteria and Foodborne Illness: NIDDK)
Foodborne Infections General: DBMD (Excerpt)
More than 250 different foodborne diseases have been described.
Most of these diseases are infections, caused by a variety of
bacteria, viruses, and parasites that can be foodborne.
Other diseases are poisonings, caused by harmful toxins or chemicals
that have contaminated the food, for example, poisonous mushrooms.
These different diseases have many different symptoms, so there
is no one "syndrome" that is foodborne illness. However,
the microbe or toxin enters the body through the gastrointestinal
tract, and often causes the first symptoms there, so nausea, vomiting,
abdominal cramps and diarrhea are common symptoms in many foodborne
diseases. (Source: excerpt from Foodborne Infections General: DBMD)
Foodborne Infections General: DBMD (Excerpt)
The most commonly recognized foodborne infections are those caused
by the bacteria Campylobacter ,
Salmonella ,
and E.
coli O157:H7 , and by a group of viruses called calicivirus,
also known as the Norwalk
and Norwalk-like viruses.
Campylobacter
is a bacterial pathogen that causes fever, diarrhea, and abdominal
cramps. It is the most commonly identified bacterial cause
of diarrheal illness in the world. These bacteria live in
the intestines of healthy birds, and most raw poultry meat has
Campylobacter on it. Eating undercooked chicken,
or other food that has been contaminated with juices dripping
from raw chicken is the most frequent source of this infection.
Salmonella
is also a bacterium that is widespread in the intestines of birds,
reptiles and mammals. It can spread to humans via a variety
of different foods of animal origin. The illness it causes,
salmonellosis, typically includes fever, diarrhea and abdominal
cramps. In persons with poor underlying health or weakened
immune systems, it can invade the bloodstream and cause life-threatening
infections.
E.
coli O157:H7 is a bacterial pathogen that has a reservoir
in cattle and other similar animals. Human illness typically
follows consumption of food or water that has been contaminated
with microscopic amounts of cow feces. The illness it causes
is often a severe and bloody diarrhea and painful abdominal cramps,
without much fever. In 3% to 5% of cases, a complication
called hemolytic uremic syndrome (HUS) can occur several weeks
after the initial symptoms. This severe complication includes
temporary anemia, profuse bleeding, and kidney failure.
Calicivirus,
or Norwalk-like virus is an extremely common cause of foodborne
illness, though it is rarely diagnosed, because the laboratory
test is not widely available. It causes an acute gastrointestinal
illness, usually with more vomiting than diarrhea, that resolves
within two days. Unlike many foodborne pathogens that have
animal reservoirs, it is believed that Norwalk-like viruses spread
primarily from one infected person to another. Infected
kitchen workers can contaminate a salad or sandwich as they prepare
it, if they have the virus on their hands. Infected fishermen
have contaminated oysters as they harvested them.
Some common diseases are occasionally foodborne, even though
they are usually transmitted by other routes. These include
infections caused by Shigella ,
hepatitis
A, and the parasites Giardia
lamblia and Cryptosporidia.
Even strep throats have been transmitted occasionally through
food.
In addition to disease caused by direct infection, some foodborne
diseases are caused by the presence of a toxin in the food that
was produced by a microbe in the food. For example, the
bacterium Staphylococcus aureus can grow in some foods
and produce a toxin that causes intense vomiting. The rare
but deadly disease botulism occurs when the bacterium Clostridium
botulinum grows and produces a powerful paralytic toxin
in foods. These toxins can produce illness even if the microbes
that produced them are no longer there.
Other toxins and poisonous chemicals can cause foodborne illness.
People can become ill if a pesticide is inadvertently added to
a food, or if naturally poisonous substances are used to prepare
a meal. Every year, people become ill after mistaking poisonous
mushrooms for safe species, or after eating poisonous reef fishes. (Source: excerpt from Foodborne Infections General: DBMD)
Foodborne Infections: DBMD (Excerpt)
Many different bacteria (e.g., Campylobacter,
Salmonella, E. coli O157:H7), viruses (e.g., caliciviruses),
and parasites (e.g., Giardia, Cyclospora), and natural
and manmade chemicals (e.g., mushroom toxins and heavy metals).
(Source: excerpt from Foodborne Infections: DBMD)
Food poisoning: Related Disease Topics
More general medical disease topics related to Food poisoning include:
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