Can be spread through contaminated soil and water. Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread by an infected food handler. Raw, ready-to-eat produce and shellfish from contaminated water. Raw, ready-to-eat produce and contaminated water. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water. Spread mainly by undercooked ground beef. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.īeef contaminated with feces during slaughter. Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long. Other sources include unpasteurized milk and contaminated water. Contamination occurs during processing if animal feces contact meat surfaces. The following table shows some of the possible contaminants, when you might start to feel symptoms and common ways the organism is spread. Many bacterial, viral or parasitic agents cause food poisoning. Because these foods aren't cooked, harmful organisms aren't destroyed before eating and can cause food poisoning.
This is especially troublesome for raw, ready-to-eat foods, such as salads or other produce. Cross-contamination - the transfer of harmful organisms from one surface to another - is often the cause. Request an Appointment at Mayo Clinic CausesĬontamination of food can happen at any point of production: growing, harvesting, processing, storing, shipping or preparing.
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