15/05/2026
9 Types of Food Poisoning/infection Bacteria Every Food Safety Specialist Should Know
1-Salmonella
-Shape: Bacillus
-Food sources: poultry, eggs, meat, dairy, vegetables
-Incubation period: 6-72 hours
-Symptoms: Diarrhea, fever, abdominal cramps
2-Campylobacter Figure: Spiral
-Food sources: raw poultry, unpasteurized milk
-Incubation period: 2-5 days
-Symptoms: Diarrhea, colic and intestinal cramps
3-Bacillus cereus
-Shape: Bacillus cereus
-Food sources: rice, pasta, leftovers
-Incubation period: 30 minutes - 8 hours
-Common cause of growth: poor food preservation after cooking
4-E. coli
-Shape: Bacillus
-Food sources: undercooked beef, contaminated water
-Incubation period: 1-4 days
-Symptoms: Severe diarrhea, abdominal cramps
5-Clostridium perfringens
-Shape: Bacillus
-Food sources: stewed meats, sauces and gravies
-Incubation period: 6-24 hours
-Symptoms: Diarrhea and abdominal pain
6- Vibrio parahemolyticus (Vibrio parahaemolyticus)
-Shape: Curved/Comma-like
-Food sources: raw seafood
-Incubation period: 4-96 hours
-Symptoms: watery diarrhea and intestinal cramps
7-Listeria monocytogenes
-Shape: Bacillus
-Food sources: ready-to-eat meats, soft cheeses,ready-to-eat foods
-Incubation period: 1-70 days
-Characterized by its ability to grow in cooling grades
8- Staphylococcus aureus
-Shape: Spherical
-Food sources: creamy desserts, salads, dairy products
-Incubation period: 30 minutes
-Produces heat-resistant toxins
9-Clostridium botulinum
-Shape: Badillus
-Food sources: canned and fermented food
-Incubation period: 12-72 hours
-Grow in low-oxygen environments
◆How to prevent food poisoning?
‐Cooking food to safe temperatures
-Prevention of cross-contamination between raw and cooked foods
-Keeping food at the right temperature -Commitment to personal hygiene and storage safety
