Bacteria: all the usual suspects

ANYONE ever traumatised by an extreme bout of food poisoning would be looking for something or someone to blame. Here are common bacteria:

Campylobacter is found in meat and poultry contaminated by animal faeces, unpasteurised milk and water. Symptoms will show in two to five days.

Salmonella is found in raw or undercooked meat, poultry, milk or egg yolks. It can be spread by knives, surfaces or an infected food handler. Symptoms will show in one to three days.

E.coli is found in beef contaminated with faeces during slaughter. It is spread mainly by undercooked ground beef. Other sources include apple cider and alfalfa sprouts. Symptoms will show in one to eight days.

Staphylococcus

aureus is found in meats and prepared salads, cream sauces and cream-filled pastries. Can be spread by hand contact, coughing and sneezing. Symptoms will show in one to six hours.

Hepatitis A can lurk in raw, ready- to-eat produce and shellfish. It can be spread by infected food handlers. Symptoms develop over 28 days.

Other dangerous bacteria spread though food include Clostridium botulinum, Clostridium perfringens, Giardia lamblia, Listeria, Shigella

and Vibrio vulnificus.

Source: Mayo Clinic