Harmful Bacteria That Can Be in Your Food: Vomiting, nausea, diarrhea, and abdominal cramps are some of the common symptoms of food poisoning. In some cases, it can lead to death. The primary cause of food poisoning is the presence of bacteria that can be in the food you eat.
To prevent unnecessary signs and symptoms from happening, it is good to be knowledgeable about these bacteria. Below is a list.
1. Salmonella Enteritidis
Salmonella is one of the common causes of food poisoning. It can grow in food but is usually found in the intestinal tracts of animals. Salmonella is often transmitted through contaminated animal feces and is found in some poultry, meat, and eggs. When these foods are undercooked, it can lead to salmonella infection.
Needless to say, food with salmonella can cause illness. It is therefore important to properly clean and prepare your food before eating them. If the food with salmonella is stored in a hot and humid room, the number of bacteria will multiply.
People infected with salmonella may experience diarrhea, stomach cramps, and fever. About 12 to 72 hours after eating contaminated food or drink, you may suffer from such symptoms. They may last between 4 and 7 days.
Another important thing you need to know is that if you are infected with this bacteria, be careful not to come into direct contact with the people around you. For instance, if you do not wash your hands thoroughly after going to the toilet, your hands have bacteria and this may infect your loved ones and other people you mingle with.
2. Clostridium Perfringens
Many foods have clostridium perfringens but in low numbers. It is usually present in meat and poultry as well as their products. This spore-forming bacteria can thrive in moist foods or those that are stored at room temperature.
Home-canned foods that are not properly prepared such as green beans, corn, beets, and asparagus have been found to have clostridium perfringens. If a certain food has little exposure to oxygen, it may result in the production of such bacteria. On the other hand, clostridium is also present in sewage and animal manures, the intestines of animals and humans, and in the soil.
The bad news about Clostridium is that it can be destroyed by ordinary cooking but they multiply once the food is not eaten right away and left for a few hours. The heat-resistant spores they can produce allow them to survive.
Once consumed, the bacteria will produce toxins in the stomach, leading to different symptoms such as muscle weakness, lethargy, slurred speech, drooping eyelids, dry mouth, difficulty swallowing, and double or blurred vision. About 12 to 36 hours after eating Clostridium-infected food, a person may suffer from such symptoms. In some cases, the bacteria may cause nausea, vomiting, and severe abdominal pain.
3. Listeria Monocytogenes
Listeria monocytogenes are mostly found in uncooked meats, cold cuts, vegetables, soft cheeses, and unpasteurized milk. It is also present in soil and water. This particular bacteria usually causes illness in elderly people, pregnant women, and other people with poor immune systems. When a person is infected with Listeria monocytogenes, he or she may suffer from diarrhea, nausea, muscle aches, or fever.
After eating a portion of food contaminated with Listeria monocytogenes, it may take up to 3 weeks before symptoms start to show. Infants must be protected from this bacteria because it may lead to long-term neurological damage.
4. Escherichia coli
Escherichia coli, also known as E Coli is normally present in the intestines of both animals and humans. Some strains of E Coli are harmless, however, most of them are dangerous because they produce toxins. Escherichia coli is also found in meat and other food products that are contaminated with animal or human feces.
When a person consumes an escherichia Coli contaminated food, this may cause severe diarrhea, low fever, vomiting, and stomach cramps. In some cases, this may also lead to life-threatening conditions such as acute renal failure, anemia, and low platelet count.
Campylobacter is a spiral-shaped bacteria that is mostly present in undercooked or raw meat and poultry. Sometimes, it is found in unpasteurized milk. Campylobacter has been known as the most common cause of foodborne disease. The bacteria have the tendency to grow rapidly specifically when the food is not properly handled and cooked.
When a person is infected with campylobacter, he or she may suffer from vomiting and diarrhea. On the other hand, some complications may include Guillan-Barré syndrome and arthritis. According to experts, it is always best to prepare and cook your food properly before eating. The bacteria are sensitive to heat, that is why high temperatures when cooking can kill them.
Foodborne Bacteria To Avoid – What Experts Got To Say
When the food you eat contains bacteria, this may lead to food poisoning. People need to know that the symptoms of food poisoning may not show quickly because the bacteria undergo an incubation period. It takes time for them to multiply in the intestine. Concerning the incubation period, it depends on different factors such as the volume of bacteria swallowed and the type of bacteria consumed. It may take hours or days.
In this connection, it is always advisable to be cautious in preparing and cooking your food. Cleanliness should be maintained throughout the process. Even in eating them, there is a need to practice proper hygiene. Another bad thing about bacteria is that they stick to the lining of the intestine.
Aside from this, they destroy the cells of the lining. They can cause damage to your health by their population or by the toxins they produce. When the toxins are produced in the stomach, they can damage other organs or parts of the body. The toxins are enough to cause damage.
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According to experts, when in doubt, do not eat anything specifically if it doesn’t smell or look good already. It is best to throw it out. On the other hand, store, prepare and cook food properly. By taking simple precautions, you’ll be able to minimize or get rid of harmful bacteria that can be in your food.