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Common Foodborne Illness from Bacteria


Clostridium Cause: From undercooked, leftover, or poorly

Perfringens cooled meat products, bacteria grow in the danger zone when food is left out at room temperature or food is reheated and served again.

Symptoms: In 8 to 24 hours, diarrhea and gas pains, ending within 1 day.

Salmonella Cause: Poor hand washing practices after using the bathroom; undercooked poultry or raw eggs; use of improperly sanitized utensils used previously on raw meat, poultry, or other foods.

Symptoms: In 12 to 36 hours, diarrhea, fever, and vomiting, ending in 2 to 7 days.

Staphylococcus Cause: Usually from food handlers who are sick.

Aureus They may sneeze or cough or have skin infections

(Staph) that come in contact with food.

Symptoms: Within 2 to 8 hours after eating, vomiting and diarrhea lasting about 1 to 2 days.

Campylobacter Cause: Drinking untreated or unpasteurized milk;

Jejuni or eating raw or undercooked meat, poultry, or shellfish; or pets become infected and spread it to others.

Symptoms: In 2 to 5 days, severe, even bloody diarrhea, cramping, fever, and headache lasting

2 to 7 days.

Clostridium Cause: From dented cans, loose jar lids, poorly

Botulinum processed canned foods.

Symptoms: Within 12 to 48 hours, the nervous system reacts (double vision, difficulty speaking, swallowing, droopy eyelids).  Can be fatal if not treated.