Where: Raw milk and juice, eggs, poultry, and meat
Dangers: Salmonella is one of the most common causes of food poisoning in the United States. Usually, symptoms last 4-7 days and most people get better without treatment. Some symptoms include diarrhea, abdominal pain, fever, and chills. However, Salmonella can cause more serious illnesses in older adults, infants, and people with chronic diseases.
Prevention: Salmonella is killed by cooking and pasteurization.
What: Clostridiumperfringens
Where: Beef, poultry, and gravies
Dangers:Clostridium perfringens (C. perfringens) is one of the most common causes of food poisoning in the United States. This type of bacteria causes nearly a million illnesses each year. It causes diarrhea and abdominal cramps. Cooking kills the growing C. perfringens cells that cause food poisoning, but not necessarily the spores that can grow into new cells. If cooked food is not promptly served or refrigerated, the spores can grow and produce new cells. This bacteria grows between 40-140˚F. This means that they grow quickly at room temperature, but they cannot grow at refrigerator temperatures.
Prevention: Keep food refrigerated to prevent the bacteria from growing.
Viruses
What: Noroviruses Where: Raw fruits and vegetables, contaminated water, other people can spread the virus
Dangers: Noroviruses are the most common cause of acute gastroenteritis (infection and inflammation of the stomach and intestines) in the United States. Norovirus illness spreads easily and is often called stomach flu or viral gastroenteritis, People who are infected can spread it directly to other people, or can contaminate food or drinks they prepare for other people. The virus can also survive on surfaces that have been contaminated with the virus or be spread through contact with an infected person
Prevention: Maintain proper hygiene and sanitation when serving or eating food. Also, wash fruits and vegetables thoroughly and avoid drinking contaminated water.