Several bacteria are commonly associated with food poisoning. The most notable ones include:
- Campylobacter jejuni : The most common cause of bacterial food poisoning in many countries, often found in raw or undercooked poultry, unpasteurized milk, and contaminated water
- Salmonella spp. : Frequently linked to contaminated meat, poultry, eggs, and dairy products. It causes intestinal infections and is a major cause of foodborne illness worldwide
- Escherichia coli (E. coli), especially O157:H7 : Found in raw or undercooked meat, unpasteurized milk and juices, soft cheeses, and contaminated fresh produce. Some strains can cause severe illness including hemolytic-uremic syndrome
- Staphylococcus aureus : Produces heat-stable toxins in foods like meat, egg salad, potato salad, and cream-filled pastries left unrefrigerated. It causes rapid onset of nausea, vomiting, and diarrhea
- Listeria monocytogenes : Can grow in refrigerated foods and is found in ready-to-eat deli meats, soft cheeses, and contaminated produce. It poses a serious risk especially to pregnant women and immunocompromised individuals
- Clostridium perfringens : Known as the "cafeteria germ," it grows in improperly cooled cooked meats and gravies, causing diarrhea and abdominal cramps
- Bacillus cereus : Found in starchy foods like rice and pasta, it produces toxins if cooked food is left at unsafe temperatures
- Vibrio species (e.g., Vibrio parahaemolyticus and Vibrio vulnificus) : Associated with raw or undercooked seafood, especially shellfish like oysters
Other bacteria such as Yersinia enterocolitica, Shigella, and Campylobacter coli also contribute to foodborne illnesses but are less common
. In summary, the main bacteria associated with food poisoning are Campylobacter, Salmonella, E. coli, Staphylococcus aureus, Listeria monocytogenes, Clostridium perfringens, Bacillus cereus, and Vibrio species
