Many foodborne microbes are present in healthy animals as they exist within their intestines. However, meat and poultry caucuses can become contaminated during the slaughter process by contact with small amounts of intestinal contents.
Certain types of Salmonella can affect a hens’ ovary so that the internal contents of a normal egg can be contaminated with Salmonella without even breaking the shell.
Oysters and other filter feeding shellfish can concentrate a bacterium called Vibrio that is naturally present in seawater.
Similarly, fruit juice and vegetables can be contaminated if they are washed or irrigated with water that is contaminated with animal manure or human sewage.
- Food poisoning symptoms depend on the type of contaminant and the amount eaten.
- Can develop rapidly, within 2 hours, or slowly, worsening over days to weeks.
- Most of the common contaminants cause nausea, vomiting, diarrhoea, and abdominal cramping.
poisoning can happen within 2 – 6 hrs in serious cases, otherwise up to 24hrs.
Mild forms of food poisoning result in Diarrhea (runny tummy).
Many food-related illnesses and food poisoning symptoms carry many of the same symptoms and are often asymptomatic (no specific symptom that tells us its Salmonella, E.coli, Staph aureus).
There is an exception with Listeriosis, that causes infection of the nervous system, presenting neck pain, confusion and flu-like symptoms in addition to the regular cramping and runny tummy.