Types of Food Poisoning
When you get sick from food contaminated with bacteria or other pathogens, such as raw meat, it is referred to as "food poisoning" or "foodborne illness." Some types of food poisoning cause vomiting, stomach cramps, and diarrhea temporarily, while others can be lethal (especially to young children and the elderly).
At least 250 different kinds of food poisoning have been documented, but the most common ones are e. coli, listeria, salmonella, and norovirus, which is commonly called "stomach flu." Other less common illnesses that can be transferred from food or food handling are botulism, campylobacter, vibrio, and shigella.
Commonly, these types of food poisoning are transferred from:
- Unwashed hands handling food
- Unwashed raw fruit or veggies, or any raw produce with bacteria
- Undercooked or raw meat
- Room temperature food that should be refrigerated
- Cross-contamination of food bacteria
- Incorrectly prepared or stored deli meats, hot dogs, or ground beef
- Unpasteurized milk
- Spoiled dairy products or soft cheeses
- Cutting boards, bowls, or knives that are unwashed or cross-contaminated with bacteria
This article provides an overview of these particular varieties of foodborne illnesses, our rights to food safety, and links to more detailed information about each. See Foods Most Associated with Food Poisoning and How Does Food Become Contaminated? to learn more. Additionally, you can check out Foodborne Illnesses: What You Need to Know from the U.S. Food and Drug Administration (FDA) for an extensive list of illnesses.
The full name of the particular type of E. coli that causes illness is Escherichia coli 0157:H7. Most strains of e. coli are harmless and found throughout nature, while the strain that causes illness in humans is found in the intestines of healthy livestock (such as cattle, goats, and sheep). E. coli usually is spread during the slaughtering process, but also can get into raw milk at dairies and can even contaminate nearby vegetable or fruit crops. Under-cooked meat and contaminated raw vegetables are the main sources of E. coli poisoning, along with person-to-person contact in households and childcare centers.
- Symptoms: bloody diarrhea, kidney failure (in serious cases)
- More information: Types of Food Poisoning: e. Coli
The bacterium Listeria monocytogenes can cause a serious infection called listeriosis, which mostly affects newborn babies, pregnant women, and adults with significantly weakened immune systems. Listeria can be found in the soil and water and can be carried by healthy farm animals as well. Uncooked (or under-cooked) meats and vegetables, as well as some processed foods prior to packaging, can carry the organism. Babies can contract listerioris from their mothers before birth.
- Symptoms: fever, muscle aches, nausea, diarrhea, loss of balance, convulsions
- More information: Types of Food Poisoning: Listeria/Listeriosis
Often called "stomach flu," norovirus refers to a group of viruses found primarily in the stool or vomit of infected individuals. Norovirus is highly contagious but not lethal and usually passes after one or two days. Infected food-service workers, who fail to wash their hands after using the bathroom and then handle food or touch kitchen surfaces, often spread the illness. Touching infected surfaces, including other people, and then touching one's mouth is another way to contract the virus.
- Symptoms: nausea, vomiting, diarrhea, stomach cramping
- More information: Types of Food Poisoning: Norovirus
The family of bacterium referred to as Salmonella enterica, which includes six known subspecies, causes an illness known as salmonellosis. Salmonella can be found in raw chicken or eggs; spoiled or mishandled milk; reptiles; tainted produce; and poultry, pork, or beef. A more serious but less common form of salmonellosis can lead to typhoid fever, which can be fatal. Most people recover after four to seven days without treatment but can be deadly if it gets into the bloodstream (in which case antibiotics are necessary).
- Symptoms: diarrhea, fever, abdominal cramps
- More information: Types of Food Poisoning: Salmonella
Your Right to Safe Food From Restaurants and Grocery Stores
In the United States, states often have individual standards and laws regarding food safety and the prevention of foodborne disease. Individual government agencies within each state may also have guidelines for food handlers and restaurants. In 2011, the federal government passed overarching standards to reduce cases of food poisoning with the Food Safety Modernization Act (FSMA) and also funds the Centers for Disease Control and Prevention (CDCP) to work to prevent life-threatening illnesses and common causes of food poisoning.
If you or a loved one has suffered a serious illness from food poisoning from a restaurant, vendor, or grocery store, you may be able to seek compensation for their negligence with the help of a personal injury attorney in your state. Though they can be complex to prove, these cases are especially serious and can be fatal for young children or the elderly, and should be taken seriously.
Contact a qualified product liability attorney to make sure your rights are protected.