Bacteria that cause food poisoning.

1. Salmonella

It originates in the intestinal tract of animals, mainly poultry and pigs, and can contaminate raw meats.

• Symptoms:

The incubation period can vary from hours to days. Most salmonella infections can be classified as viral gastroenteritis and can cause nausea, vomiting, abdominal cramps, diarrhea, fever, chills, headache, and blood in the stool.

• Causes:

Salmonella bacteria reside in the intestines of people, animals, and birds. A large part of people get salmonella from eating food contaminated with feces.

The main sources of contaminated food are: raw meat, poultry, fish, raw eggs, fruits and vegetables.

Many foods become contaminated by being prepared by people who do not wash their hands thoroughly after using the bathroom or changing diapers. Infection can also occur by touching something that is contaminated, such as pets, especially birds and reptiles, and then putting your fingers in your mouth. (one)

• Risk factor’s:

There are several risk factors, such as international travel or owning pet reptiles or birds.

• Bowel disorders

Antacids: Lowering the acidity of the stomach allows more salmonella bacteria to survive.

Inflammatory bowel disease This disorder damages the lining of the intestines, which makes it easier for salmonella bacteria to establish.

Recent use of antibiotics. This can reduce the amount of “good” bacteria in your intestines, which can impair your ability to fight salmonella infection. (one)

• Prevention

The best form of prevention is to maintain basic hygiene habits such as hand washing, also keep food separate and avoid eating raw eggs.

2. Listeria monocytogenes

This bacterium produces a disease called “Listeriosis”. It is an infection caused by food poisoning.

2.1. Symptoms:

Listeria can cause fever and diarrhea similar to those caused by other foodborne microbes, but this type of Listeria infection is rarely diagnosed. Symptoms in people with invasive listeriosis depend on whether the person is pregnant. (two)

2.2 Causes:

Outbreaks of Listeria infections in the 1990s were mainly linked to cold cuts and hot dogs. Now, Listeria outbreaks are generally linked to dairy, fruits, and vegetables. Researchers have traced recent outbreaks to soft cheeses, celery, sprouts, melon, and ice cream. (two)

2.3 Treatment:

Listeriosis is treated with antibiotics.

3. Escherichia coli

There are a wide variety of types of Escherichia coli and many are harmless, but there are also some that are dangerous and can produce severe symptoms.

• Symptoms:

They usually begin three to four days after infection by the bacteria, and present with various symptoms: diarrhea, abdominal cramps, nausea, and vomiting.

• Causes:

The causes are: contaminated food and water and personal contact with an infected person.

• Risk factor’s:

The risk factors are the following:

Age. Young children and older adults are more likely to get an illness caused by this bacteria.

People with weak immune systems are more likely to get sick from ingesting Escherichia coli.

There are foods that are more frequently contaminated such as poorly cooked hamburgers; unpasteurized milk; and soft cheeses made with raw milk.

We know that stomach acid offers a type of protection against Escherichia coli. Taking medications to lower acid levels can increase the risk of infection.

• Treatment:

There is no vaccine or drug that can protect you against disease caused by E. coli, but researchers are studying possible vaccines. To reduce your chances of being exposed to E. coli, avoid risky foods and watch out for cross contamination. (3)

4. Clostridium perfringens

This poisoning is caused by the bacteria ” Clostridium perfringens ” which, once inside the small intestine, releases a toxin that generally causes diarrhea.

• Symptoms:

Symptoms begin 6 to 24 hours after eating contaminated food. The most common are watery diarrhea and abdominal cramps. Although in severe cases the infection can also cause abdominal pain, gas bloating, severe diarrhea, dehydration and a significant drop in blood pressure

• Causes:

Usually when a local outbreak of the disease has occurred. The diagnosis is confirmed by testing contaminated food or stool samples from infected people for Clostridium perfringens. (4)

• Risk factor’s:

Leftover cooked meat should be immediately put in the refrigerator and well reheated before serving to avoid the proliferation of these bacteria.

• Treatment:

Rest and constant administration of fluids are recommended for the sick person, but antibiotics are not administered.

5. Campylobacter

Campylobacteriosis is a disease caused by the bacteria Campylobacter.

• Symptoms:

The most common clinical symptoms of Campylobacter infections are diarrhea (often bloody), abdominal pain, fever, headache, nausea and / or vomiting, and usually last 3 to 6 days. (5)

• Causes:

Studies show that the main route of transmission of this bacteria is food, they can be infected through meat and undercooked meat products, as with unpasteurized milk.

• Risk factor’s:

Campylobacter species are widely distributed in most warm-blooded animals. They are prevalent in animals intended for consumption, such as poultry, cattle, pigs, sheep, and ostriches, and in companion animals, such as dogs and cats. (5)

• Treatment:

In most cases, no treatment is necessary, only fluid and electrolyte replacement should be given. Antimicrobial treatment is usually used when there are invasive cases or also when you want to eliminate the carrier state.

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