Discusses the common bacterial agents and the symptoms and foods associated with each agent. Staphylococcus aureus, Salmonella, Clostridium perfringens, Clostridium botulinum, Vibrio parahaemolyticus, Bacillus cereus, Listeria, Yersinia enterocolitica, Campylobacter jejuni, Enteropathogenic Escherichia coli.

Salmonella is a type of bacteria. It is usually found in poultry, eggs, unprocessed milk and in meat and water. It may also be carried by pets like turtles and birds. The salmonella bacteria attacks the stomach and intestines. In more serious cases, the bacteria may enter the lymph tracts, which carry water and protein to the blood, and the blood itself. The bacteria attack all age groups and both sexes. Children, the elderly and people who are already ill are much more likely to get a serious infection.

FoodMicrobe.com - Food Microbiology and Food Hygiene Research. Food microbiology information website providing academic research services to the food industry relating to food hygiene, food poisoning, spoilage and related issues.

Salmonella information and resources for researchers, the press, and the public. Data from Salmonella genome projects. Latest Salmonella News. Salmonella frequently asked questions, and their answers.

Foodborne illness or food poisoning Is a sepsis caused by consuming food contaminated with pathogenic bacteria, toxins, viruses, prions or parasites. Such contamination usually arises from improper handling, preparation or storage of food. Foodborne illness can also be caused by adding pesticides or medicines to food, or by accidentally consuming naturally poisonous substances like poisonous mushrooms or reef fish. Contact between food and pests, especially flies, rodents and cockroaches, is a further cause of contamination of food.

Food and Drug Administration, Center for Food Safety and Applied Nutrition (US FDA/CFSAN) - Foodborne Illness. Consumer Information; Foodborne Pathogens and Natural Toxins; Milk Safety, Retail Food Protection, and Seafood Safety; National Food Safety Programs; Hazard Analysis Critical Control Point Approach to Food Safety.

About 20 organisms can cause food poisoning. After eating food contaminated with bacteria, the bacteria multiply in the stomach and the bowels. Some bacteria give off a toxin when they multiply. As a result, nausea, vomiting, abdominal cramps and diarrhea occur. Vomiting and diarrhea are the body's way of eliminating the toxin. Although the experience is unpleasant, most common cases of food poisoning run their course without needing medical attention.

Institute of Food Science & Technology: VTEC Food Poisoning and its Prevention. VTEC illness was first recognised in 1982 and since then infections have been reported from more than 30 countries on 6 continents. In 1996 there was an outbreak of gastrointestinal infections with E. coli O157 in Scotland during which 17 people died and hundreds of people became very ill. Nearly 11% of the patients with the outbreak had a diagnosis of HUS which causes kidney failure and TTP which can lead to kidney failure but also affects the brain and the heart.