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Causes of Food poisoning

Primary Cause of Food poisoning

The primary cause of Food poisoning is the result:

  • at any time, from exposure to toxins, poisons, environmental, or other substances.

Causes of Food poisoning (Diseases Database):

The follow list shows some of the possible medical causes of Food poisoning that are listed by the Diseases Database:

Source: Diseases Database

Food poisoning Causes: Risk Factors

The following conditions have been cited in various sources as potentially causal risk factors related to Food poisoning:

Food poisoning: Related Medical Conditions

To research the causes of Food poisoning, consider researching the causes of these these diseases that may be similar, or associated with Food poisoning:

Food poisoning: Causes and Types

Causes of Types of Food poisoning: Review the cause informationfor the various types of Food poisoning:

Causes of Broader Categories of Food poisoning: Review the causal information about the various more general categories of medical conditions:

Food poisoning as a complication of other conditions:

Other conditions that might have Food poisoning as a complication may, potentially, be an underlying cause of Food poisoning. Our database lists the following as having Food poisoning as a complication of that condition:

Food poisoning as a symptom:

Conditions listing Food poisoning as a symptom may also be potential underlying causes of Food poisoning. Our database lists the following as having Food poisoning as a symptom of that condition:

What causes Food poisoning?

Article excerpts about the causes of Food poisoning:
Harmful bacteria are the most common causes of foodborne illnesses. Some bacteria may be present on foods when you purchase them. Raw foods are not sterile. Raw meat and poultry may become contaminated during slaughter. Seafood may become contaminated during harvest or through processing. One in 20,000 eggs may be contaminated with Salmonella inside the egg shell. Produce such as lettuce, tomatoes, sprouts, and melons can become contaminated with Salmonella, Shigella, or Escherichia coli (E. coli) O157:H7. Contamination can occur during growing, harvesting, processing, storing, shipping, or final preparation. Sources of contamination are varied; however, these items are grown in the soil and therefore may become contaminated during growth or through processing and distribution. Contamination may also occur during food preparation in the restaurant or in the person's kitchen.

When food is cooked and left out for more than 2 hours at room temperature, bacteria can multiply quickly. Most bacteria grow undetected because they do not produce an "off" odor or change the color or texture of the food. Freezing food slows or stops bacteria's growth but does not destroy the bacteria. The microbes can become reactivated when the food is thawed. Refrigeration may slow the growth of some bacteria, but thorough cooking is needed to destroy the bacteria. (Source: excerpt from Bacteria and Foodborne Illness: NIDDK)

Medical news summaries relating to Food poisoning:

The following medical news items are relevant to causes of Food poisoning:

Related information on causes of Food poisoning:

As with all medical conditions, there may be many causal factors. Further relevant information on causes of Food poisoning may be found in:


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