Food poisoning can be classified as to the area where the infection occurs.
Type 1 Poisons (toxins) produced in the food
Short incubation periods.
Staphylococcus Aureus – or staph, found in open wounds and sinus infections.
Bacillus Cereus – “Fried Rice Syndrome” caused by improperly cooked or refrigerated items.
Botulism – an anaerobic (no air), bacteria caused by improper canning.
Type 2 Poisons (toxins), released in the intestines.
Clostridium Perfringens – a bacteria found in all of nature. In plants, animals, humans, air, and soil. When the thing – plant, animal, or human dies, it grows rapidly and decomposed the plant or animal. The smell of decaying vegetation and dead animals is caused by the gas produced by C Perfingens doing its natural job. This is why anything left out for over three hours has to be thrown away. There is no fixing it because the toxins it produces can not be killed.
Type 3 Infections in the intestines.
Salmonella – most common food poisioning. Naturally occuring in poultry, eggs, and all meats. If not cooked to the proper temperature, it will survive. Only a thermometer can tell you when something is done.
Campylobacter – (meaning “twisted bacteria”),Campylobacter jejuni is now recognized as one of the main causes of bacterial foodborne disease in many developed countries.At least a dozen species of Campylobacter have been implicated in human disease, with C. jejuni and C. coli the most common.C. fetus is a cause of spontaneous abortions in cattle and sheep, as well as an opportunistic pathogen in humans.
Type 4 Infections in the blood and body.
Of the over two thousand strains of Salmonella, at least three have the capability to leave the intestines and enter the blood stream. Salmonella Typhi caused Typhoid Fever, for example.