20 Types of Food Poisoning

 

Your worst enemy may be hiding in your fridge. Here are 20 ways food can make you sick.

Botulism

Clostridium botulinum is a bacterium that can cause paralysis. The toxin can only grow in the absence of oxygen but is indifferent to heat. It can be found in improperly canned foods, smoked fish, raw meat from marine mammals such as seal or whale, unrefrigerated carrot juice, or potatoes wrapped in aluminum foil. To avoid it, take every precaution when canning food, and refrigerate foods marked "keep refrigerated."

Listeriosis

Listeriosis is a bacterium that originates from soil and the feces of certain animals. It can be found in raw meat and fish, raw milk products, contaminated prepared foods, and fresh produce such as lettuce and cantaloupe. Symptoms of listeriosis infection include fever, muscle aches, and vomiting, and can occur up to 70 days after contamination. To prevent it, rinse fresh foods and avoid contamination with raw animal products.

E. coli

The E. coli bacteria is found in animal feces and is usually transmitted by consuming unpasteurized water or juice, raw animal products, and contaminated vegetables, including leafy greens and sprouts. Symptoms of infection include nausea, vomiting, diarrhea, and stomach cramps. To avoid infection, wash your hands, cook food thoroughly, and wash raw fruits and vegetables.

C. jejuni

Present in the intestines of animals, the C. jejuni bacteria can have serious consequences, such as the development of Guillain-Barré syndrome, irritable bowel syndrome, or Reiter's syndrome, which can cause arthritis. To avoid this, it is important to cook food properly and avoid cross-contamination.

Hepatitis A

Hepatitis is an inflammation of the liver caused by viruses. Hepatitis A is the only type contracted by ingesting contaminated food or water. There is a vaccine against hepatitis A, and if you grew up in Quebec, there's a good chance you're already immune.

Norovirus

Everyone is familiar with gastroenteritis, and no one wants to catch it. Although it's generally a mild illness, it can lead to serious consequences in vulnerable populations. The norovirus that causes gastroenteritis can be transmitted between infected people, but also through the ingestion of contaminated food. To prevent it, frequent handwashing and washing of contact surfaces is essential!

Traveler's Diarrhea

According to the Public Health Agency of Canada (PHAC), up to 70% of travelers to developing countries will experience traveler's diarrhea. Most commonly linked to the E. coli bacteria, traveler's diarrhea is contracted by consuming poorly prepared local foods, ice, tap water, or food washed in tap water.

Salmonella

Meat, especially poultry, seafood, and eggs, are the main carriers of salmonellosis, a bacteria that can cause diarrhea, vomiting, chills, and headaches. Basic sanitation rules must be followed to prevent transmission. Under no circumstances should raw poultry or pork be consumed.

Vibrio

Vibrios are commonly found in mollusks living in semi-saline waters, including the coastal waters of Canada and the United States, and are present in higher concentrations in the summer. The risk—rare—of contracting the Vibrio bacteria is incurred by consuming raw or undercooked mollusks. Avoid taking anti-acid medications before eating seafood, as a low-acid environment can contribute to the proliferation of Vibrios.

Shigella

Although the symptoms of a shigella infection are severe, there is little risk of contracting this bacteria, which is particularly prevalent in places with poor hygiene practices and crowded conditions, such as prisons and refugee camps.

Cronobacter

This bacteria can be present in infant formula and proliferate rapidly after preparation. Although rare, Cronobacter infections can be very serious, causing meningitis, bloodstream infections, and severe intestinal infections. They can even lead to the death of the infant. To avoid contamination, prepare the formula using water that has been brought to a boil and cooled to 70 degrees Celsius.

Staphylococcus

It's a picnic, the weather's nice, and the egg sandwiches are waiting in the sun to be eaten: these are all the conditions for the development of the staph bacteria, which causes 10 to 25% of food poisoning cases in Canada. This bacteria thrives in low-acid protein foods like mayonnaise, eggs, or meat, remaining for a few hours at temperatures ranging from 15 to 45 degrees Celsius.

Mycotoxin

It may seem obvious, but you should avoid eating moldy foods, except for cheese, which is particularly moldy. This is particularly true for nuts, grains, and fruits. Molds, while generally harmless, can be mycotoxins, chemicals produced by a fungus that can attack the kidneys, liver, or immune system, and cause cancer.

Paralytic Shellfish Toxin

Mollusks, as well as the green substance in lobsters, can carry toxins produced by microscopic algae, which can have very serious consequences if ingested. Go to the emergency room after eating shellfish or lobster if you experience the following symptoms: tingling or numbness in the lips, tingling in the fingers and toes, drowsiness, headaches and dizziness, difficulty swallowing, or slurred speech.

Amnestic shellfish poisoning

Less serious, amnestic shellfish poisoning, also found in mollusks, is due to the presence of an acid produced by algae. Consequences range from nausea to memory loss, but generally resolve after a few days.

Creutzfeldt-Jakob

Commonly known as mad cow disease, this infection is caused by ingesting beef infected with bovine spongiform encephalopathy. Humans can carry the disease for 30 years before developing symptoms, but once symptoms appear, the victim's condition deteriorates rapidly: memory loss, unsteady gait, blurred vision, and jerky movements. The disease, of which there have been few cases in Canada, can be fatal.

Campylobacteriosis

The main cause of gastroenteritis, campylobacter is contracted by eating raw poultry, undercooked liver, raw or unpasteurized milk products, or untreated water. It can also be spread by hand contact with feces. It is therefore important to wash your hands frequently.

Cryptosporidiosis

Although it is one of the five leading causes of infectious diarrhea, cryptosporidiosis is relatively mild, and symptoms usually resolve quickly without medical intervention in healthy people. It is caused by a parasite present in... water. To avoid contracting the disease, avoid drinking water from lakes and rivers and obey boil water advisories.

Giardiasis

Giardiasis is a disease caused by an intestinal worm that causes diarrhea, bloating, gas, and greasy, floating stools. Giardiasis is commonly contracted while camping by ingesting lake and river water or rinsing food with contaminated water.

Yersiniosis

Yersiniosis is a disease caused by the Yersinia bacterium, present in contaminated foods such as raw milk and untreated water. It is unique in that it is resistant to heat and proliferates even in refrigerated foods.

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