Types of Bacteria in Food

Bacteria occur in large amounts in many foods, and people consume bacteria on a regular basis. Most bacteria are destroyed with proper cooking and storage. Some bacteria can actually be beneficial.

Probiotics

• Most people know about antibiotics–substances that kill harmful bacteria and prevent illness. Probiotics–a term coined in the 1950s–refers to substances that promote the growth of healthy bacteria in the body.

  Probiotics are present in yogurt with active cultures of milk fermenting bacteria. Live bacteria with health benefits are plentiful in other foods such as sauerkraut, soy sauce and miso soup. Among the benefits of eating these probiotics include decreased occurrence of ulcers, diarrhea, constipation and irritable bowel syndrome.

Escherichia coli 0157

• Escherichia coli, often abbreviated E. coli, bacteria often found in food, are mostly harmless. However, some strains of E. coli produce a toxin called Shiga that is responsible for serious food borne illnesses. E. coli 0157 is the strain that causes most bacterial E. coli infections in North America.

  Symptoms of infection from E. coli 0157 often include bloody diarrhea, vomiting and low grade fever of 101 F degrees or less, according to the Centers for Disease Control and Prevention. Around 5 to 10 percent of these infections lead to a life-threatening condition called hemolytic uremic syndrome (HUS). Those with the standard E. coli symptoms who also show signs of fatigue, infrequent urination and pale cheeks and eyelids may have HUS. Immediate hospitalization is necessary to prevent kidney failure and possible death.

Salmonella

• Salmonella is common bacteria often found on raw poultry, meat or eggs. These bacteria are regularly present in the intestines of animals and humans and leave the body through feces. Improperly cooked foods can easily lead to salmonella infections.

  People who become infected by salmonella usually have diarrhea, fever and abdominal cramping, according to the Mayo Clinic. The symptoms generally begin between 12 and 72 hours after ingesting the bacteria and may last up to one week in some cases. Healthy people who develop this infection typically recover without medical treatment. In cases where excessive diarrhea causes dehydration, medical attention may be required.

  Salmonella can be life-threatening if the infection spreads beyond the digestive tract.

Clostridium botulinum

• Clostridium botulinum is bacteria found in improperly cooked or processed food that produces a strong neurotoxin leading to the condition commonly known as botulism. Four strains of clostridium botulinum cause botulism in humans, according to the U.S. Food and Drug Administration website.

  Botulism is rare, with only 10 to 30 cases reported in an average year in the United States. However, the infection has a high mortality rate unless treatment comes quickly. Food canned in the home is the most common culprit of botulism, but other sources have been reported. Sausages and meat products, canned vegetables and seafood are commonly the cause as well.

  Effects of botulism on the human body include weakness, dizziness, double vision, difficulty speaking and breathing, the inability to swallow, constipation and abdominal pain.