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“11,500 Australians contract food
poisoning every day” Food Standards
Australian & New Zealand
Campylobacter spp
Certain
Campylobacter bacteria cause
food poisoning with symptoms of
diarrhoea, which can contain blood.
Other symptoms often present are
fever, abdominal pain, nausea,
headache and muscle pain. The
illness usually occurs 2-5 days
after ingestion of the contaminated
food or water.
Listeria
spp
Consumption of as
few as one Listeria monocytogenes
bacteria can cause pregnant women to
miscarry and influenza like illness
in others. Those at the
highest risk of contracting the
disease include pregnant women,
newborns, the elderly and people
with weakened immune systems.
Symptoms include fever, muscle
aches, and sometimes nausea and
diarrhoea.
Salmonella
spp
Consumption of 15
to 20 Salmonella bacteria can
cause food poisoning with symptoms
of nausea, vomiting, abdominal
cramps, diarrhoea, fever, and
headache in 6-48 hours after
consumption.
Escherichia
coli
Consumption of as
few as 10 pathogenic Escherichia
coli bacteria can cause severe
food poisoning in children with
symptoms of bloody diarrhoea leading
to haemolytic uremic syndrome,
kidney failure and death.
Sstaphylococcus
aureus
Staphylococcus aureus food
poisoning is often caused when a
food handler contaminates food
products that are served or stored
at room- or refrigerator
temperature. Common examples of such
foods are desserts (especially
custards and cream filled- or topped
desserts), salads (especially those
containing mayonnaise), or baked
goods.
Bacillus cereus
Bacillus food poisoning
usually occurs because
heat-resistant endospores survive
cooking or pasteurization and then
germinate and multiply when the food
is inadequately refrigerated. The
symptoms of B. cereus food
poisoning are caused by
toxins produced in the food
during bacterial growth, principally
a necrotizing enterotoxin and potent
haemolysins.
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