What Microbes Cause Food Poisoning?

According to the United States Center for Disease Control and Prevention (CDC), there are over 250 types of food-borne illness, each caused by a different bacteria, virus or parasite. When dangerous bacterial pathogens, or microbes, enter the intestinal tract, they can cause severe stomach pain, vomiting, diarrhea and dehydration. Once these microbes are taken into the body by swallowing, the incubation period begins. This period, which can last from an hour to several days, allows the microbe to multiply rapidly in the intestines. There are approximately 76 million annual episodes of food poisoning in the U.S. alone, and an estimated 5,000 cases prove to be fatal. The following three microbes are most commonly linked with food poisoning, as noted by the CDC.

Campylobacter

• Campylobacter microbes are usually found in raw meat and poultry. Chicken is the primary suspect in campylobacter infection, since the microbes thrive in the intestines of live chickens. When undercooked meat is consumed, the microbes enter the intestinal tract, where they incubate for 3 to 5 days. Symptoms of campylobacter food poisoning include fever, severe diarrhea and abdominal pain. According to the CDC, campylobacter infection is the world's leading cause of severe diarrhea.

Escherichia coli

• Escherichia coli, commonly known as e. coli, is usually linked to raw beef. Strains of this microbe live in the gut of all humans and animals, as noted by the British Society for General Microbiology. However, some strains are harmful and possibly fatal, such as the O157:H7 strain. E. coli can also be found in contaminated water and milk. After an incubation period of 3 to 4 days, the microbe causes severe diarrhea and stomach cramps and can even result in more severe complications such as hemolytic uremic syndrome. It can also cause fever and is especially dangerous to children and the elderly.

Salmonella

• Salmonella microbes are found in the guts of animals, birds, humans and reptiles. It is commonly linked with the consumption of raw eggs, poultry and vegetables. The incubation period can last anywhere from 6 hours to 2 days, and symptoms include fever, diarrhea and stomach cramps. When salmonella microbes infect persons with weakened immune systems, the microbes can invade the bloodstream and lead to more serious infections, such as typhoid fever.