Staphylococcus
Foods that have been handled by people with skin infections can be contaminated when left at room temperature. The classic example is a potato salad left out for a long time at a picnic. Symptoms usually come on very quickly, within 2 to 8 hours, and usually begin to resolve within 12 hours. Symptoms may include
- Severe nausea and vomiting
Campylobacter
This infection usually results from poultry that has been infected and not cooked properly. It can also occur from unpasteurized milk and contaminated drinking water. Symptoms usually begin 2 to 5 days after exposure. Symptoms may include
- Abdominal pain and cramping
Salmonella
Infection is by one of the many types of salmonella bacteria. The most common contaminated foods include unpasteurized milk and undercooked poultry and eggs. This infection causes acute intestinal distress, with a sudden onset of headache, fever, abdominal pain, diarrhea, nausea, and sometimes vomiting. Dehydration in infants can be severe. Symptoms start 16 to 48 hours after eating and can last up to 7 days.
Botulism
Home-canned foods are the most common source of the spores that cause toxicity to the nervous system. Commercially prepared foods can also be at fault. The botulinum spores are very resistant to heat. It is recommended that canned foods be exposed to moist heat at 212 degrees F (120 degrees C) for 30 minutes to kill the spores. The toxins that are produced by the spores can be killed through heat by cooking the food at 176 degrees F (80 degrees C) for 30 minutes. Symptoms usually come on 18 to 36 hours after ingestion of the botulinum toxin. This can be a very severe and potentially fatal poisoning. Symptoms can include
- Nausea, vomiting, and abdominal cramps, followed by neurological symptoms such as:
Note: Infant botulism occurs most often in children who are less than six months old. Botulinum spores may be present in honey, so it is recommended that children under one year of age not be given honey (as their immune systems may not be able to handle it).
E. Coli
This infection usually occurs as a result of undercooked beef or unpasteurized milk or through fecal-oral contamination. This bacterium infects the digestive tract and typically leads to bloody diarrhea and possibly kidney failure. Young children (younger than five years old) and the elderly are most susceptible to the damaging effects of this infection. Symptoms usually include
- Watery diarrhea, followed by bloody diarrhea (usually lasts 1 to 8 days)
- Fever is usually absent or low grade
Clostridium Perfingens
This bacterium is found in feces, water, soil, air, and water. Contaminated meat left at room temperature is the main source of infection. Symptoms usually begin 6 to 24 hours after ingestion and resolve within 24 hours. Common symptoms include
Traveler's Diarrhea
Bacteria endemic to the local water cause this infection. Viruses or bacteria can also cause it. It occurs in areas that lack adequate water purification. ....read more
