The primary cause of Food poisoning is the result:
The follow list shows some of the possible medical causes of Food poisoning that are listed by the Diseases Database:
The following conditions have been cited in various sources as potentially causal risk factors related to Food poisoning:
To research the causes of Food poisoning, consider researching the causes of these these diseases that may be similar, or associated with Food poisoning:
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:
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:
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:
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)
The following medical news items are relevant to 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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