Types of food poisoning
A lot of bacteria can cause food poisoning. People infected with staphylococcus infection can infect their food while cooking. And those who ate or drank infected food or water can get diarrhea, usually caused by the bacterium E. coli.
This bacterium can infect chickens, eggs and meat, causing salmonellosis. Although such infection poses a threat to life, in most cases it causes only a light discomfort. Harmful bacteria multiply in meat and fish, dairy products and canned goods, which were kept for too long at room temperature, or dishes made with mayonnaise.
In canned products – especially home made products – can be preserved anaerobic bacteria, which are not destroyed during the sterilization. These bacteria cause botulism – a rare but potentially dangerous food poisoning. Children can develop botulism from honey, because their immature digestive system is unable to neutralize the naturally occurring bacteria.
Fresh seafood – especially infected oysters – could be the cause of viral food poisoning. Certain mushrooms, berries and other plants – natural poisons for humans, which you should avoid at all. Potato sprouts and eyes also contain natural toxins.
Toxic spores may arise on improperly stored fruits, vegetables, grains and nuts.
Chemical food poisoning can be caused by pesticides or products stored in unsanitary conditions.