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What's your poison ?

If you have symptoms of food poisoning, try to figure out when you ate a suspect meal, as this can help determine which bacteria is responsible. If a fever develops or the symptoms persist for more than a couple of days, consult your doctor.

MICROORGANISMS SYMPTOMS
CAMPYLOBACTER JEJUNI  
Infection usually stems from contact with infected animals or contaminated food ( in many cases, from raw or undercooked poultry ) Fever, nausea, abdominal pain, and diarrhea, which may be bloody. Symptoms typically come and go; there may also be an enlarged liver and spleen.
CLOSTRIDIUM BOTULINUM (BOTULISM)  
Home-canned foods, improperly packed and sterilized canned products, and contaminated vegetables, fruits, fish, and condiments. More rarely it is found in beef, pork, poultry, milk products, unpasteurized honey, and garlic bottled in oil. Within 18 to 36 hours, double vision and difficulty with muscular coordination, including chewing, swallowing, breathing, and speech. Progressive muscle weakness and paralysis can lead to respiratory failure and death.
CLOSTRIDIUM PERFRINGENS  
Outbreaks have often been associated with contaminated meat. Severe diarrhea, abdominal pain, bloating, and flatulence appear in 8 to 24 hours.
ESCHERICHIA COLI (E. COLI)  
Undercooked beef or unpasteurized milk. Most cases have been traced to contaminated ground beef, but a few cases have been linked to rare roast beef. Bloody diarrhea and vomiting. In severe cases, seizure, paralysis, and even death. Symptoms appear within 24 to 48 hours, patients may require hospitalization.
LISTERIA MONOCYTOGENES  
Organism found in the soil and intestinal tracts of humans, animals, birds, and insects. Infection usually follows eating contaminated dairy products and raw vegetables. Adults may develop meningitis, with headache, stiff neck, nausea, and vomiting. Eye inflammation and swollen lymph nodes sometimes develop; in unusual cases, the heart is involved. Symptoms usually appear in 8 to 24 hours
SALMONELLA  
Infected meat-producing animals, undercooked poultry, and raw milk, eggs, and egg products. Within 12 to 48 hours, nausea, abdominal pain, diarrhea, vomiting, and fever; symptoms typically last 1 to 4 days.
STAPHYLOCOCCUS AUREUS  
Commonly spread by food handlers with skin infections who transmit the organism to such foods as custards, cream-filled pastries, milk, processed meat, and fish; poison is caused by a toxin rather than the bacterium. Within 2 to 8 hours, severe nausea and vomiting. There may be also diarrhea, abdominal cramps, headache, and fever. Shock, prostration, and electrolyte imbalance may occur in extreme cases.
TRICHINELLA  
Raw or undercooked pork that has been fed contaminated meat; bear meat. Within 24 to 48 hours, fever and diarrhea, with pain and respiratory problems.
     
     

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Food Poisoning

What's your poison ?

Poor digestion harms the body

Smoked, Cured, and Pickled Meats

 

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