Types of Bacteria Found in Food
According to the Centers for Disease Control and Prevention (CDC), approximately 48 million people become ill, 128,000 are hospitalized, and 3,000 die each year due to foodborne illnesses. Microorganisms such as bacteria, viruses, and parasites are primary contributors to many cases of food poisoning. These issues typically arise from improper food handling practices involving cooking and cleaning. The problem escalates when some bacteria and other harmful pathogens proliferate and contaminate food. This contamination can occur even if the food appears and smells fine. Symptoms of food poisoning can vary and may develop anywhere from 30 minutes to several days after consuming contaminated food.
The CDC identifies eight known pathogens, including bacteria, viruses, and parasites, that are responsible for the majority of foodborne illnesses. This article outlines these pathogens in detail.
Salmonella
Salmonella refers to a group of bacteria that cause salmonellosis, which is among the most common bacterial causes of diarrhea and is the leading cause of hospitalizations and fatalities associated with food poisoning. Salmonella bacteria can inhabit the intestines of both humans and other animals, easily spreading when proper hygiene and cooking practices are not observed.
Sources: Salmonellosis can occur from consuming raw or undercooked eggs, poultry, and meats. It may also result from eating contaminated raw fruits and vegetables, such as sprouts and watermelon, as well as raw milk and dairy products made from unpasteurized milk. The bacteria can also be transferred through contact with infected animals.
Prevention: To reduce the risk of salmonellosis, thoroughly cook foods such as eggs, poultry, and ground meats. Additionally, wash raw fruits and vegetables before peeling, cutting, or consuming them, and avoid unpasteurized dairy products and undercooked meats.
Campylobacter
Campylobacter bacteria are a common cause of diarrhea, leading to the illness known as campylobacteriosis. Most cases are linked to the consumption of undercooked or raw poultry and meats or result from cross-contamination of other foods with this bacteria. While freezing food can reduce the number of Campylobacter bacteria on raw meats, it does not eliminate them entirely. Thus, proper cooking is essential to ensure safety. Campylobacter infections are particularly prevalent among infants and young children, with sources including undercooked chicken, unpasteurized dairy products, and untreated water.
Prevention involves cooking all foods to appropriate internal temperatures and washing raw fruits and vegetables before preparation and consumption.
Staphylococcus aureus
Staphylococcus aureus commonly resides on the skin, throat, and nose of healthy individuals and animals. Under normal circumstances, it does not cause illness. However, when it contaminates food, it can multiply and produce harmful toxins. Symptoms of Staphylococcus aureus infection include nausea, stomach cramps, vomiting, and diarrhea. Although anyone can contract this infection, certain individuals are at greater risk, including those with chronic illnesses such as diabetes, vascular disease, and lung conditions.
This bacteria can be found in unpasteurized dairy products and salty foods like cured meats. Foods made by hand are particularly vulnerable. To prevent Staphylococcus infections, keep food away from contaminated surfaces, wash hands with soap and water frequently, and avoid food preparation if you are suffering from nasal or eye infections.
Furthermore, there are numerous other bacteria and fungi responsible for foodborne infections. It is essential to exercise caution when preparing and cooking food, ensuring that all items are thoroughly cooked, and never neglecting handwashing during food preparation and consumption.