There are more than 250 specific types of food poisoning. Some of the most common causes include:
- Salmonella: This is the most common cause of food poisoning in the U.S. It also causes the most hospitalizations and deaths. Raw eggs and undercooked poultry are common sources.
- E. coli: E. coli bacteria don’t always cause illness. But some strains produce a toxin that irritates your small intestine. These are often found in undercooked meat and raw vegetables.
- Listeria: These bacteria can live in soft cheeses, raw sprouts, deli meats and hot dogs. Listeria infection (listeriosis) can be especially dangerous during pregnancy.
- Norovirus: You can get norovirus by eating undercooked shellfish, leafy greens or fresh fruits. You can also get it from a sick person. This virus is a common cause of stomach flu.
- Hepatitis A: The hepatitis A virus can infect shellfish, fresh produce or water and ice contaminated by poop. Like other viral hepatitis infections, it can be hard on your liver.
- Staphylococcus: A staph infection can occur when the bacteria transfer from an infected person to food they handle. Especially if they’re touching meats and dairy products. It can affect many parts of your body.
- Campylobacter: This common bacterial infection produces severe symptoms. You might be sick for weeks. Common sources include undercooked poultry, contaminated vegetables and raw milk.
- Shigella: Shigella is often found in cream- or mayonnaise-based salads, like tuna, potato, macaroni or chicken. It can cause blood or mucus in your diarrhea (bacillary dysentery).
Is food poisoning contagious?
Infections that spread through food poisoning are contagious. When you’re infected, you can spread germs through tiny particles of vomit or poop. These particles can linger on surfaces or on your fingers. They can transfer to another person if they touch those surfaces, or if you touch their food. Food poisoning infections can spread fast in close quarters. They often spread in schools and cruise ships.
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