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Different Types of Food Poisoning Bacteria

different-types-food-poisoning-bacteria

Bacteria are the leading cause of the 48 million cases of food poisoning reported each year in the US.  Of the many bacteria that cause food poisoning most food poisoning is caused by a handful. (“Foodborne Illness” nlm.nih.gov)

Bacterial Food Poisoning List

The following is a list of bacteria that cause food poisoning from the US Food & Drug Administration.

  • Aerobacter
  • Aeromonas hydrophia and other spp.
  • Bacillus cereus
  • Campylobacter jejuni
  • Citrobacter
  • Clostridium botulinum
  • Clostridium perfringens
  • Enterobacter
  • Escherichia coli-– enterotoxigenic (ETEC)
  • Escherichia coli- enteropathogenic (EPEC)
  • Escherichia coli- O157:H7 enterohemorrhagic (EHEC)
  • Escherichia coli- enteroinvasive (EIEC)
  • Klebsiella
  • Listeria monocytogenes
  • Plesiomonas shigelloides
  • Proteus
  • Providencia
  • Salmonella spp.
  • Serratia
  • Shigella spp
  • Staphylococcus aureus
  • Streptococcus
  • Vibrio cholerae 01
  • Vibrios cholera non-01
  • Vibrio vulnificus
  • Yersinia enerocolitica/pseudoturberculosis

Leading Bacterial Causes of Food Poisoning

Salmonella: Carried in foods of animal origins such as raw meat and unpasteurized milk. Also carried on lizards, reptiles, and turtles.  Cooking meat thoroughly, purchasing only dairy products made with pasteurized milk, and washing hands after handling reptiles and raw meat products will kill the bacteria.

Campylobacter : Carried in foods of animal origins such as raw meat and unpasteurized milk as well as contaminated water. Cooking meat thoroughly, purchasing only dairy products made with pasteurized milk, and washing hands prior to food preparation and after handling raw meat products will kill the bacteria.

Listeria: Carried in soil, water, and raw foods. Can survive even after being refrigerated.               Washing hands thoroughly prior to food preparation, as well as avoiding raw foods and washing fruits and vegetables helps to lower the risk of infection.

E.coli: Not considered a serious foodborne hazards in countries with good sanitation practices.  Dangerous in areas where human sewage can potentially contaminate water sources.

Clostridium perfringens: One of the most common causes of foodborne illness these bacteria are responsible for more than one million reported cases.  Proper food handling and keeping foods hot will kill the bacteria.

 

Resources

“Bad Bug Book: Introduction.” U S Food and Drug Administration Home Page. N.p., n.d. Web. 19 Mar. 2012. http://www.fda.gov/Food/FoodSafety/FoodborneIllness/FoodborneIllnessFoodbornePathogensNaturalToxins/BadBugBook/default.htm

“Foodborne Illness: MedlinePlus.” National Library of Medicine – National Institutes of Health. N.p., n.d. Web. 19 Mar. 2012. http://www.nlm.nih.gov/medlineplus/foodborneillness.html

“CDC – Prevention – Salmonella.” Centers for Disease Control and Prevention. N.p., n.d. Web. 19 Mar. 2012. http://www.cdc.gov/salmonella/general/prevention.html

“Listeria Infections: MedlinePlus.” National Library of Medicine – National Institutes of Health. N.p., n.d. Web. 19 Mar. 2012. http://www.nlm.nih.gov/medlineplus/listeriainfections.html

Clostridium perfringens.” Centers for Disease Control and Prevention. N.p., n.d. Web. 19 Mar. 2012. http://www.cdc.gov/foodborneburden/clostridium-perfringens.html .

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