Food Poisoning

Food Poisoning Causes

Food poisoning is caused by a variety of toxins entering food via infecting the animal being consumed and not being cooked properly, or by the food or drink having come into contact with toxins from the person preparing the food or the utensils being used. Toxins present themselves in several forms.

Bacteria & Viruses

Bacteria and viruses are the most common causes of foodborne illness. Depending on the toxin, the severity of food poisoning can increase or decrease. These are the most common causes of bacterial/viral poisoning in food:

• Salmonella
• Norovirus (Norwalk Virus)
• Campylobacter
• Coli
• Listeria
• Clostridium perfringens

Parasites

Parasites are organisms that require other organisms to act as a host to thrive. They can range from microorganisms that are invisible to the human eye to larger organisms such as worms. Parasites that often infect food are passed from the animal’s intestinal tract, and include protozoa, roundworms, and tapeworms.

Mold/Toxins

Even though food becoming infected by mold or toxins is rare, it does occur. Naturally occurring organisms such as mushrooms or even man-made chemicals can contaminate food and cause food poisoning.

Allergens

Food poisoning can be individualized, only affecting people with specific allergies who consume food or beverages to which they are allergic. Common allergens include the following:

• Eggs
• Fish
• Crustacean shellfish
• Tree nuts
• Peanuts
• Wheat
• Soybeans
• Milk

Symptoms

Symptoms that usually manifest in an affected person include having an upset stomach, abdominal cramps, nausea and vomiting, diarrhea, fever, and dehydration. Symptoms may range from mild to severe depending on the health state of the individual in question and the toxin that caused the poisoning. Consult sources such as FoodSafety.gov in order to identify individual symptoms and treatment options.