Salmonellosis (salmonella) is spread when contaminated meat, poultry, and eggs are eaten raw or undercooked.  It is also spread when cooked food comes in contact with contaminated raw food or when an infected person prepares food.

After contaminated food is consumed it usually takes between 6 and 48 hours for symptoms to begin.  Salmonella poisoning symptoms include nausea, fever, headache, abdominal cramps, diarrhea and vomiting.  Symptoms can last between 2 and 7 days as your body excretes the bacteria.

Salmonella bacteria is also found in non-food items such as in animal feces.  Birds and reptiles also carry salmonella bacteria.  Make sure you wash your hands thoroughly or use a hand sanitizer after holding birds or reptiles and after touching animal feces.

Staph disease (staphylococcus aureus) is one of the only bacteria that cannot be destroyed by cooking.  It is carried on human skin, and in human boils, pimples and throat infections. It is spread when someone with the disease handles food.  Meat, poultry, salads, cheese, eggs, custards and cream-filled desserts are high-risk foods for staph contamination. 

Staph symptoms include vomiting, diarrhea, nausea and abdominal cramping usually beginning 1-8 hours after the consumption of the bacteria-carrying food. Symptoms typically last only 1-2 days.

Botulism (clostridium botulinum) is found in low-acid foods that are canned improperly at home.  It is most likely present when clear liquids turn milky and jars are cracked. 

Dented or swollen store-bought cans, or cans with a loose lid or an odd odor when opened may also be infected with botulism.  If a can is dented, examine it carefully before using its contents and discard it completely if any of the warning signs are present. 

Botulism is also associated with low-oxygen foods.  This bacteria thrives in containers that have been vacuum sealed and left at room temperature for long periods of time.

Botulism can be fatal.  Symptoms begin between 4 and 72 hours after exposure and include nervous system disturbances like double vision, droopy eyelids, and trouble with speaking, swallowing or breathing.  It is best to call poison control if botulism is suspected.

Perfringens food poisoning (clostridium perfringens) occurs primarily in large portions of food that cool slowly. A good example is a casserole placed on a table at a function or picnic in a large container.  As the container cools, perfringens grows. Another example is a large container of hot or warm food that is placed in the refrigerator. These foods don’t cool fast enough and so stay at prime bacteria growth level longer.  The most common dishes to become contaminated with perfringens are poultry, stews, soups, gravy and casseroles.

Symptoms of perfringens food poisoning occur between 8 and 24 hours after eating the contaminated food.  Symptoms typically last only a day and include diarrhea, gas pains, nausea and occasional vomiting.

Campylobacteriosis (campylobacter jejuni) is found in untreated drinking water, infected pets, contaminated meat, poultry and milk, and in shellfish that is eaten raw or undercooked.

The onset of campylobacteriosis takes 2-10 days.  Symptoms typically last between 1 and 10 days and include diarrhea, cramps, fever and headache.

Listeriosis (listeria monocytogenes) is commonly found in food processing environments and the intestinal tracts of humans and animals. Untreated water, unpasteurized milk and dairy products, raw meat and seafood as well as vegetables fertilized with infected manure also carry listeriosis.

Listeriosis symptoms last between 2 and 30 days and include fever, chills, and intestinal flu-like symptoms.

Shigellosis (shigella bacteria) is spread when someone with poor sanitary habits handles liquid or moist food prior to cooking.  If the food is cooked thoroughly then typically the bacteria will die, however, if it is served raw or lightly cooked then chances are the person consuming the food will become infected.

Foods susceptible to shigella include poultry, milk and dairy products, salads and any other foods that require a lot of mixing and handling.  Shigella multiplies at room temperature but will die if food is kept below 40°F or above 140°F.

Shigellosis will manifest between 1 to 7 days after exposure.  Symptoms of shigellosis include abdominal pain, diarrhea, fever, occasional vomiting and stools containing blood, pus or mucous.  Shigellosis lasts 5 or 6 days.

E. coli (escherichia coli O157:H7) is contracted when water containing raw sewage has been consumed.  E. coli is also found in raw or rare ground beef and in unpasteurized milk.

Symptoms typically last about 10 days and are present 3-4 days after consumption of contaminated foods.  E. coli symptoms include severe abdominal cramps followed by diarrhea, nausea, vomiting and fever.

Avoiding any of these harmful bacteria is fairly simple.  Follow these tips to reduce your risk of food poisoning.

• Separate raw foods from cooked foods
• Keep hands, utensils and surfaces bacteria-free by scrubbing them down after they come in contact with raw poultry or meat
• Use separate cutting boards for raw meat and other foods
• Thoroughly cook meat, poultry, seafood and eggs – use a thermometer when appropriate 
• Thoroughly reheat frozen or refrigerated processed meats, poultry products and rice before eating 
• Keep foods above 140°F or below 40°F
• Reheat leftovers to at least 165°F
• Properly thaw meat before cooking
• Avoid unpasteurized cheese and milk and other dairy products 
• Adhere to “sell by” and “use by” dates printed on cartons and packages
• Always wash your hands when leaving the restroom, especially when you plan on handling food
• Don’t leave cooked foods out for over two hours at room temperature or one hour in hot weather
• Divide large portions of food into smaller ones for cooking, cooling and serving
• Don’t drink water that has not been filtered or treated for bacteria
• Don’t prepare food with ill with diarrhea or vomiting