Did you know symptoms of food poisoning can occur within 30 minutes to a few days after eating infected food? Food poisoning occurs when food gets contaminated with a virus or bacteria, known as a food pathogen. Some forms of bacteria are okay to consume in small amounts because the human body can defend against them. Unfortunately, food pathogens become a problem when they multiply rapidly and spread in the body leading to illness. Food may smell, look, and taste differently than it should. It is a common scenario for food items to be mishandled.

Since food poisoning affects millions of people annually, government officials identify several pathogens behind many of the food illness cases reported. A few common pathogens are detailed below.

Norovirus

Norovirus is food poisoning spread from person to person. It occurs when a person is infected with an illness and spreads it to another person. Symptoms may include vomiting, diarrhea, stomach cramps, and nausea. Some people describe it as stomach flu. Surfaces, food, and drinks can get catch the virus. It is a virus you can catch more than once during your lifetime. It can be a significant concern for older adults and young children.

Common sources for norovirus include salads, fruit, fresh produce, shellfish, and ready-to-eat foods. Sometimes baked goods such as cookies or prepared food such as a sandwich can be a source if the person making the food is infected. Food pathogen solutions for prevention include avoiding food prep when you are sick, cleaning your hands frequently with soap and water, and cleaning surfaces that come into contact with food immediately after food prep. Also, wash kitchen towels, table linens, and reusable grocery bags often.

Listeria

Listeria is food poisoning that occurs in refrigerated areas. It is the most common bacteria known to grow in refrigerators. Refrigerated foods such as dairy products, deli meats, seafood, poultry, raw sprouts, and undercooked meat are bacteria sources. Certain groups of people, including older adults, young children, people with weak immune systems, and pregnant women, have a higher risk of infection. Food pathogen reduction measures include cooking food thoroughly to the recommended temperature and washing fruits or veggies before cutting, peeling, or eating them. Separate cooked and uncooked foods and store them safely in the refrigerator at the recommended temperature. Keep food prep surfaces and your refrigerator clean as well.

Salmonella

Salmonella is food poisoning that lives in the digestive tract. It can be severe in certain people, including children with weakened immune systems, older adults, and pregnant women. The bacteria can live in the stomach of humans and animals. It spreads through improper cooking methods and poor hygiene. Common sources of the bacteria include undercooked and raw eggs, dairy products from unpasteurized milk, and contaminated fruits and veggies. It can also spread through handling food with unwashed hands after using the bathroom.

Food pathogen solutions for prevention include cooking foods such as ground beef and eggs thoroughly and avoiding cross-contamination. Avoid consuming undercooked or raw seafood, meats, and poultry as well as unpasteurized dairy products. Before cutting, peeling, or eating fruits and veggies, wash them. Wash your hands thoroughly after handling raw meat. Clean and disinfect food prep surfaces.

E. coli

E. coli is a food poisoning known to make people very sick. It is a common bacterium that causes widespread outbreaks. People can develop severe symptoms while other versions of the virus are harmless. Illness is caused by consuming undercooked or raw ground beef and unpasteurized dairy products. To prevent illness from E. coli, wash your hands regularly, cook your meat thoroughly, and avoid unpasteurized juices, ciders, and dairy products. On a side note, avoid swallowing water when swimming in ponds, pools, lakes, and streams.

Staphylococcus

Commonly known as a staph infection, this bacterium gets into the body through skin openings, including the throat and nostrils. When it transfers to food, it multiplies, leading to harmful toxins. Symptoms include diarrhea, nausea, vomiting, and stomach cramps. The toxins in the bacteria are strong enough to survive in a hot frying pan due to heat resistance. Possible bacteria sources include sandwiches, salads such as potato, egg, macaroni, and tuna, and bakery products such as cream-filled pies and pastries. Food pathogen reduction measures include washing your hands regularly, storing foods at proper temperatures, and keeping your kitchen surfaces clean. Avoid preparing food if you have a skin infection or open wounds on your hands.

Practicing food safety is essential to food poisoning prevention. It will help you and your family be healthy and encourage each other to practice good hygiene habits. If you suspect food poisoning in yourself or someone you know, contact your doctor.