Causes of Food Poisoning and Infection

The following is a brief summary of a number of organisms that can cause food poisoning.

Found widely in the gut and hide/skin/feathers of animals. May also be found in water, animal faeces, raw meat, poultry and milk.
Incidents are associated with dairy and meat products that have been incorrectly cooked, stored or subject to cross contamination.
Infects the victim by penetrating into the walls of small intestine causing inflammation.
Symptoms may include nausea, cramps, diarrhoea, and fever.
Typhoid fever, which may be fatal, can result from some strains of Salmonella.
Onset of symptoms – 6-18 hours after eating contaminated meal.
Some chronic symptoms such as arthritis may develop up to 3 weeks later.
May only require a low level of contamination to cause an adverse health response.
Incidence appears to be increasing.

Humans and animals are a primary source of this bacteria. It exists on the skin and in the nasal passages. It can also be found on some food contact surfaces and may be found in foods that have been handled.
Incidents are associated with ‘ready to eat foods’ that are likely to have undergone manual handling and then stored at incorrect temperatures. Includes dairy products, preprepared sandwiches and meals as well as bakery products.
The bacteria produce a heat stable toxin when contaminated foods are temperature abused and the bacteria are allowed to grow in numbers. The toxins are the cause of the adverse health effect.
Symptoms include nausea, vomiting and abdominal cramps.
Onset of symptoms is rapid.
Low level of toxin in the food may trigger adverse response.

Found in healthy animals including cattle, chickens, birds and flies.
Foods most usually associated include chicken and dairy products particularly if raw or unpasteurised.
The bacteria infect the victim.
Most susceptible ages groups are young children and 15 – 29 year olds.
Symptoms include diarrhoea, fever and abdominal pain.
Onset of the symptoms is within 2 – 5 days of eating a contaminated meal. Infectious dose is quite low depending upon the victim.
Probably the largest cause of food poisoning in Australia and NZ.

Found in the gut of mammals and birds as well as fish. It can also be found in soil and water.
Often associated with ready to eat foods such as sandwiches and salads as well as soft cheeses, raw seafood and sliced smallgoods.
It grows easily at temperatures as low as 0°C.
The bacteria invade the lining of the intestine and enter the blood stream.
Most susceptible groups are pregnant women and the elderly.
Symptoms may include meningitis, cervical infections in pregnant women, spontaneous abortion or stillbirth.
Onset of symptoms may take up to several weeks.
The number of organisms necessary to cause a response is typically very low in a susceptible person.

Bacillus cereus s a spore forming organism that is found in the soil.
It is therefore associated with vegetable and cereal based products such as cooked rice, pasta and vegetables.
The spore is heat stable and will survive cooking. . Consequently these food products have to be either maintained at high temperatures or cooled rapidly after cooking to prevent the growth of these bacteria.
If the bacteria are allowed to grow in the food they produce a number of toxins that are the cause of food poisoning.
Symptoms include diarrhoea which may occur within 6 – 15 hours after consumption of the toxin contaminated food or nausea and vomiting which may occur within 0.5 – 6 hours.
It takes relatively large numbers of the bacteria to produce sufficient toxin to cause intoxication.

E.coli is a bacterium that is found in the intestines of all animals. Some strains of it however are pathogenic. These bacteria may be passed out of the animal in its faeces.
Because of its origin, it is associated with meat products or product where there is the potential for contamination with faecal matter such as vegetables.
Undercooked hamburger mince or contaminated vegetables have caused a number of outbreaks throughout the world.
The bacterium infects its victim and produces a toxin that damages the lining of the intestine.
Symptoms can include diarrhoea, which may contain blood. In extreme cases renal failure and death are possible.
Most susceptible appear to be children and the elderly.
Infective dose may be quite low.

Giardia is not a bacterium, but a single cell protozoan parasite.
The organism is associated with wild and domestic animals where it lives in the gut. The eggs or cysts are excreted in the animal faeces.
Consequently, transmission can be by direct contact with animals or handling or ingesting food that may be contaminated with animal faeces such as water.
Symptoms include diarrhoea which may last up to 2 weeks.
An infective dose may be as low as one organism.
No particular foods are associated with this pathogen.

Hepatitis A is a virus that is excreted in the faeces of infected people.
Consequently it is associated with ready to eat foods or water that may be contaminated with sewerage.
Symptoms will include mild fever, abdominal discomfort and followed by jaundice after about 1 week.
An infectious dose may be as low as 10 virus particles.
Incubation periods may range from 10 to 50 days depending upon the number consumed.
Mostly likely to transmit the virus in the middle of the incubation period.

Kimberly-Clark® Professional