Bacterial Causes of Meat Food Poisoning

Salmonella are the best known and most feared type of bacteria. They can lead to a great number of food poisonings such as vomiting, diarrhoea, typhoid fever. It belong to the Enterobacteriaceae family. Heating to a temperature of 68°C will kill salmonella bacteria reliably; storage temperatures of below 4°C inhibit their growth. Have been primarily being identified in pork and poultry meat.

Escherichia coli generally helps in digest but some bad strains causes bad bad stomach cramps and belly pain, vomiting, diarrhea, sometimes with blood in it.

left over meat

Listeria monocytogenes is a Gram-positive bacterium. Its the cause of the disease Listeriosis.

Listeriosis is clinically defined when the organism is isolated from blood, cerebrospinal fluid, or an otherwise normally sterile site (e.g. placenta, fetus).

The manifestations of listeriosis include septicemia, meningitis (or meningoencephalitis), encephalitis, and intrauterine or cervical infections in pregnant women, which may result in spontaneous abortion (2nd/3rd trimester) or stillbirth. The onset of the aforementioned disorders is usually preceded by influenza-like symptoms including persistent fever. It was reported that gastrointestinal symptoms such as nausea, vomiting, and diarrhea may precede more serious forms of listeriosis or may be the only symptoms expressed. Gastrointestinal symptoms were epidemiologically associated with use of antacids or cimetidine. The onset time to serious forms of listeriosis is unknown but may range from a few days to three weeks. The onset time to gastrointestinal symptoms is unknown but is probably greater than 12 hours.

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