The Culprits Behind Food Poisoning

Most food harbor bacteria, and if foods are not kept in the right condition- which means keeping cold foods chilled and hot foods piping hot – such bacteria can breed rapidly and cause food poisoning. Contaminated foods left for more than an hour and a half at a warm temperature provide the ideal conditions for bacterial proliferation, which makes food poisoning much more common in warm weather.

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

• Bacillus Cereus: Found in cooked rice which has been kept warm or inadequately reheated. Cooked rice should be kept very hot, or cooled quickly and refrigerated.

Symptoms: Severe vomiting within one hour of eating rice, or diarrhea later. Recovery is rapid.

• Campylobacter Jejuni: Usually due to cross-contamination, such as blood from raw poultry dripping onto cooked foods or salad.

Symptoms: Fever, abdominal paindefine

• Clostridium Botulinum (Botulism): A very rare and deadly form of poisoning found in inadequately sterilized tinned or bottled vegetables, meats or fish.

Symptoms: Within 18-36 hours, it causes slurred speech, difficulty in swallowing, blurred vision, paralysis and respiratory failure.

• Clostridium Perfringens: This bacterium is associated with warm meat, gravy and stuffings;

Symptoms: Abdominal cramps, diarrhea and headache, occasionally vomiting and fever too. Improvement from 6-12 hours, normally a full recovery is made after 24 hours.

• Escherichia Coli (E.Coli): A severe form of poisoning found in poorly cooked beef burgers and other minced products, associated with poor kitchen hygiene in fast food outlets.

Symptoms: Vomiting and severe diarrhea which is often bloody; symptoms occur within 12-72 hours and last upto 10 days; patients often require hospitalization.

• Listeria Monocytogenes: Lives undetected, causing no problems, in the intestines of many people and animals. Mainly found in soft cheese and can reproduce at refrigerator temperature.

Symptoms: Sudden flu like symptoms, anything from 4 hours to several days after ingestion. Can damage the fetus. Also causes serious infections in babies, elderly and the sick.

• Salmonella: Usual sources are raw or lightly cooked eggs, undercooked poultry and also cooked foods or salads which have been left un-refrigerated for several hours.

Symptoms:Nausea, abdominal pain, fever, vomiting and diarrhea within 8-36 hours. A common food borne infection; major outbreaks can involve thousands of people.

• Staphylococcus Aureus: Many people carry staphylococci bacteria and can easily transfer them to foods. Common culprits are ham, poultry and cream or custard filled baked goods.

Symptoms:Abdominal pain, nausea, vomiting and diarrhea within a few minutes to 6 hours; occasional chills, weakness and dizziness.