The worst types of food poisoning

Your worst enemy might be hiding in your fridge. Here are 20 ways you can get sick from food.

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Listeriosis

Listeria is a type of bacteria that can be found in soil, water, and the feces of some animals. It may be present in deli meats and hot dogs, smoked seafood, unpasteurized dairy products, and fresh produce such as sprouts and cantaloupe. Symptoms of listeriosis include fever, muscle aches, and vomiting, and may present themselves as late as 70 days after exposure. To avoid infection, thoroughly rinse fresh produce and cook meat to a safe internal temperature.

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E. coli infection

E. coli bacteria are found in animal feces and are generally transmitted through contaminated water, unpasteurized juices and milk, raw meat, and vegetables such as leafy greens and sprouts. Symptoms of infection include nausea, vomiting, diarrhea, and stomach cramps. To avoid it, always wash your hands, cook meat thoroughly, and rinse fresh produce well.

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C. jejuni infection

Found in animal intestines, C. jejuni bacteria can cause an infection with serious consequences, such as an inflamed colon, the development of Reiter’s syndrome, which can lead to arthritis, and Guillain-Barré syndrome, a disorder of the nervous system. To reduce your risk of infection, it’s important to cook food properly and avoid cross-contamination.

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Hepatitis A

Hepatitis is an inflammation of the liver most often caused by a virus, with hepatitis A being the only form of the virus that is transmitted through contaminated food or water. There is a vaccine available to protect against infection, and most people who contract hepatitis A recover completely with no permanent liver damage.

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Norovirus

Everyone knows about gastroenteritis, and nobody wants to catch it. While the illness is usually benign, it can lead to serious consequences in vulnerable populations. The noroviruses that cause gastroenteritis can be transmitted between people who are infected and by eating contaminated foods. To avoid contracting a norovirus, wash your hands and clean surfaces often.

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Traveller’s diarrhea

According to the Centers for Disease Control and Prevention, between 30% and 70% of travellers experience traveller’s diarrhea, depending on the destination and season of travel. Most often linked to E. coli bacteria, traveller’s diarrhea is contracted by consuming improperly prepared local foods, ice, tap water, and foods rinsed in tap water.

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Salmonellosis

Eggs and meat, especially poultry, are the most frequent carriers of Salmonella bacteria, which can cause diarrhea, vomiting, chills, and headaches. Follow basic food safety rules to avoid infection, and never eat raw poultry or pork.

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Vibriosis

Vibrio bacteria generally live in brackish coastal waters and are present in higher concentrations during the summer. Vibriosis is usually contracted by eating raw or undercooked shellfish. It’s best to avoid taking antacids before eating seafood, because reduced stomach acid can encourage the growth of Vibrio bacteria.

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Shigellosis

An infection from Shigella comes with some serious symptoms, but this type of bacteria is more commonly spread in places with poor hygiene practices and where people live in crowded conditions, such as in prisons and refugee camps.

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Cronobacter

This type of bacteria is sometimes found in powdered infant formula, and grows quickly when the formula is mixed with water and left at room temperature. Infection from Cronobacteris rare but can be life-threatening for infants, leading to meningitis, blood poisoning, and severe intestinal infection. To avoid contamination, follow the World Health Organization’s guidelines for the preparation, storage, and handling of powdered infant formula.

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Staphylococcal food poisoning

Up to 25% of healthy people carry Staphylococcus aureus bacteria, which can contaminate food and lead to illness. This most commonly happens with foods that are not cooked after handling, such as sandwiches, sliced meats, salads, and pastries. Symptoms of Staph food poisoning include nausea, vomiting, and diarrhea. To avoid it, always wash your hands before handling food, never leave food out at room temperature, and do not touch food if you are ill or have wounds or infections on your hands or wrists.

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Mycotoxin poisoning

It sounds obvious, but it’s important to avoid eating mouldy foods, with the exception of blue cheeses. This is especially critical when it comes to nuts, cereals, and fruit. The mould that grows on these foods could produce mycotoxins, which have been linked to not only short-term foodborne illness but also long-term effects on health such as cancer and immune deficiency.

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Paralytic shellfish poisoning

Some types of shellfish and the tomalley of lobster and crab can carry toxins produced by microscopic marine algae, which can cause paralytic shellfish poisoning (PSP), a serious and potentially fatal illness. Go to the emergency room if you have recently eaten shellfish and are experiencing any of the following symptoms: tingling or numbness around your lips, a prickly sensation in your fingers and toes, drowsiness, headache and dizziness, difficulty swallowing, or incoherent speech.

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Amnesic shellfish poisoning

A less serious illness than PSP, amnesic shellfish poisoning is caused by the domoic acid produced by marine algae, which can accumulate in molluscan shellfish. Symptoms may include nausea, vomiting and diarrhea, and memory loss, but disappear after a few days if the poisoning is not severe.

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Creutzfeldt-Jakob disease

Creutzfeldt-Jakob disease is a form of dementia that in rare cases can be caused by the consumption of beef from a cow infected with bovine spongiform encephalopathy (BSE, also known as mad cow disease). A human can carry the disease for 30 years before developing symptoms, but once they do, their health will deteriorate quickly, with effects including memory loss, unsteadiness, vision problems, and eventually death.

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Campylobacteriosis

The primary cause of gastroenteritis, Campylobacter infections are contracted by ingesting raw poultry, undercooked liver, raw dairy products, or untreated water, or through contact with the feces of a dog or cat. Food safety practices and proper handwashing are therefore essential for avoiding infection.

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Cryptosporidiosis

While it’s one of the five most common causes of infectious diarrhea, cryptosporidiosis is relatively benign, and symptoms generally disappear quickly without medical treatment in healthy people. It is most often caused by exposure to water contaminated with the Cryptosporidiumparasite. To reduce your risk of infection, avoid bathing in lakes and rivers, and follow boil-water advisories.

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Giardiasis

Giardiasis is an intestinal infection caused by the Giardia lambliaparasite. Symptoms include diarrhea, bloating, gas, and greasy stools. It’s usually contracted by drinking contaminated water from lakes or swimming pools, or by eating produce that has been rinsed with contaminated water.

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Yersiniosis

Yersiniosis is most often caused by Yersinia enterocolitica bacteria, found in raw or undercooked pork, unpasteurized milk, and untreated water. Infections are more common in young children, who may experience fever, abdominal pain, and diarrhea, but these symptoms typically go away on their own within a few weeks.

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The worst types of food poisoning