Food Poisoning May Also Be Caused By Other Bacteria

A medical history and physical exam are used to diagnose such infections. The symptoms, recently eaten foods, hygienic conditions, etc are also taken into consideration.

Confirmatory diagnosis of the bacterial species involves a stool culture and blood tests. Some other bacteria that are known to disguise Salmonella include:

1. Bacillus Species (Bacillus cereus)

Species of bacillus, in particular Bacillus cereus, are also involved in producing mild intestinal infections. These bacteria are heat resistant and can form spores in the food.

Reheating will not destroy these compounds.

Sources and Symptoms

This pathogenic bacterium usually causes two types of food-borne illnesses.

• Diarrheal type (associated with diarrhea) - This type of infection develops within 8-16 hours of ingesting contaminated food or water. It usually lasts for 24 hours. Foods such as cereals, pudding, sauces and spices are common sources of contracting such an infection.
• Emetic type (associated with vomiting) - Symptoms for this type usually appear within 30 minutes to 5 hours. Rice is the most common source of infection in this case. 

2. Campylobacter

This bacterium causes food poisoning even if present in minute amounts, and is hence a significant problem.

Sources and Symptoms

Campylobacter is found in the gut of various animals, particularly birds. Infections are caused by the consumption of unpasteurized milk, undercooked foods such as poultry and contaminated meat. Pets may also be a potent cause of infection.

Symptoms are usually gastrointestinal in nature, and can take about 7 days to present. They usually last for 5 days and may include fever as well. 

3. Escherichia coli (E.coli)

E.coli is a rather well-known bacterium and is naturally present in the gut of animals and humans. However, there are some rare pathogenic strains of E.coli that have been linked with outbreaks of food poisoning. The good news is that they are not very resilient and are usually destroyed by heating.

Sources and Symptoms

Various types of foods and drinks may be contaminated with disease-causing E.coli strains. These include unpasteurized juices, certain fruits, raw milk, cheese, raw or undercooked meat and meat products.

Other than the obvious diarrhea and vomiting, conditions such as Haemolytic Uraemic Syndrome (HUS) and Traveler’s Diarrhea are also caused by E.coli.

4. Clostridium perfringens

Clostridium perfringens is a lesser known bacterium which, when ingested in large amounts, can cause food poisoning. Due to its rapid growth rate, it tends to multiply and accumulate fairly quickly. Once in the gut, it forms spores and produces toxins, which cause the illness. Clostridium perfringens can also remain in food in the form of highly resilient spores, which become active under favorable conditions.

Sources and Symptoms

This bacterium is readily found in soil and in the intestinal tract of humans. It is generally present in food that remains warm for some hours. 

Symptoms manifest after about 8-22 hours of infection. Severe abdominal cramping and diarrhea persist for about 24 hours. However, infections caused by Clostridium perfringens may prove to be fatal in already ill or elderly individuals. 

5. Listeria monocytogenes

Listeria monocytogenes causes a rare and mild form of gastroenteritis known as Listeriosis. However, it can be severe for pregnant women, elderly individuals and people who are immune-compromised. 

Sources and Symptoms

Listeria monocytogenes is abundantly present in the environment, thus raw food is usually infected. Unlike many pathogens, this bacterium can grow in refrigerated foods as well, thus ready-to-cook meals should not be stored for extended periods. 

Symptoms usually appear after 8-90 days of infection. Listeriosis most commonly manifests with ‘flu-like’ symptoms. Vomiting and discoloration of the urine may also occur. Pregnant women are at a risk of miscarriage even if they exhibit no symptoms.

6. Staphylococcus aureus (Golden ‘staph’)

Staph is a bacterium that is commonly carried on the skin or in the nasal passages of many individuals. It causes infections by reproducing and secreting a heat-resistant toxin. The toxin remains in the food even if it is re-cooked or re-heated. 

See Also: Don't Fall Victim To The Commonest Causes Of Food Poisoning

Sources and Symptoms

Staphylococcus aureus prefers sweet and salty foods, and thus contaminates raw milk, custards, salads, bakery products, raw meat, etc. Animals can also carry the bacterium on their bodies. Cuts and sores may also be infected with staph, and should be covered before handling food.

Symptoms of the illness develop rather rapidly in about 1-6 hours and include the usual nausea, vomiting, and diarrhea.

The crux of the matter is that all food poisonings should be treated as Salmonella infection. If the symptoms do not fade away, suspect the other microorganisms as the causative agent.