Understanding and Preventing Common Bacterial Foodborne Intoxications

This article covers six Bacterial Foodborne Intoxications. In chronological order, we’ll discuss Foodborne staphylococcal intoxication, Botulism food poisoning, Foodborne Clostridium perfringens [Clostridium welchii] intoxication, Foodborne Vibrio parahaemolyticus intoxication, Foodborne Bacillus cereus intoxication, and Foodborne Vibrio vulnificus intoxication.

1. Foodborne staphylococcal intoxication

A foodborne staphylococcal intoxication refers to an irritation or infection of the gastrointestinal (GI) system typically acquired from consuming undercooked meat, unpasteurized milk, and cheese products contaminated by toxins released by bacteria from the Staphylococcus family. 

1.1 Symptoms

A patient with foodborne Staphylococcal intoxication can experience;

• diarrhea;
• nausea;
• vomiting; and
• abdominal or stomach cramps.

Providers diagnose the condition based on the patient’s symptoms and food and beverages consumed recently.

1.2 Diagnosis

Laboratory tests of the patient’s feces and vomit can detect the bacterium.

1.3 Treatment

Treatment includes rehydration with oral or intravenous fluids and medications to relieve symptoms such as nausea and vomiting.

Providers may educate patients for future prevention, such as washing hands before preparing and eating the food.

2. Botulism food poisoning

Botulism food poisoning refers to a foodborne illness typically acquired from eating food contaminated with toxins released by a bacteria called Clostridium botulinum. The bacteria can also enter through open wounds, and babies can become infected from eating contaminated dirt or honey.

2.1 Symptoms

A patient with botulism food poisoning can experience;

• dry mouth;
• muscle weakness;
• drooping eyelids;
• slurred speech;
• difficulty swallowing; and
• (in severe cases) the patient may experience whole-body paralysis and can even die.

2.2 Diagnosis

Providers diagnose the condition based on the patient’s symptoms. Laboratory tests of the patient’s blood, feces, and vomit can detect the bacterium.

2.3 Treatment

Treatment includes the administration of an antitoxin that helps block toxin circulation in the patient’s bloodstream. Providers may educate patients about prevention, such as ensuring the food is properly canned at home and not buying/eating canned food if the can is bulging or smelling.

3. Foodborne Clostridium perfringens [Clostridium welchii] intoxication

Foodborne Clostridium perfringens intoxication is typically acquired from eating raw meat and eggs contaminated by toxins released by a bacteria called Clostridium perfringens (C. perfringens).

3.1 Symptoms

A patient with foodborne Clostridium perfringens intoxication can experience diarrhea and abdominal cramps; patients usually do not have fever or vomiting.

3.2 Diagnosis

Laboratory tests of the patient’s feces can detect the Clostridium perfringens bacterium.

3.3 Treatment

Treatment includes rehydration with oral or intravenous fluids and electrolyte replacement. Providers may educate patients about prevention, such as consuming properly cooked and clean food and ensuring that the leftover food is refrigerated and properly reheated before consuming again.

4. Foodborne Vibrio parahaemolyticus intoxication

Foodborne Vibrio parahaemolyticus intoxication is an illness usually acquired from eating raw or undercooked shellfish contaminated by toxins released by a bacteria called Vibrio parahaemolyticus.

4.1 Symptoms

A patient with foodborne Vibrio parahaemolyticus intoxication can experience;

• mild to moderate diarrhea;
• abdominal cramps;
• nausea;
• vomiting;
• fever; and
• chills.

The patient may become highly dehydrated due to severe diarrhea if the bacteria enters the bloodstream.

4.2 Diagnosis

Laboratory tests of the patient’s feces can detect the Vibrio parahaemolyticus bacterium.

4.3 Treatment

Treatment includes rehydration with oral or intravenous fluids; antibiotics may help prolong illnesses. Providers may educate patients about prevention, such as consuming properly cooked and clean seafood, especially shellfish.

5. Foodborne Bacillus cereus intoxication

Foodborne Bacillus cereus intoxication is an illness typically acquired from eating food contaminated by toxins released by Bacillus cereus. This condition is also known as B. cereus food poisoning.

5.1 Symptoms

A patient with foodborne Bacillus cereus intoxication can experience;

• watery diarrhea;
• abdominal cramps;
• nausea; and
• vomiting.

5.2 Diagnosis

Laboratory tests of the patient’s feces can detect the Bacillus cereus bacterium.

5.3 Treatment

Treatment includes rehydration with oral or intravenous fluids and electrolyte replacement. Providers may educate patients about prevention, such as consuming properly cooked and clean food.

6. Foodborne Vibrio vulnificus intoxication

Foodborne Vibrio vulnificus intoxication refers to an illness usually acquired from eating undercooked or raw seafood, such as shellfish, especially oysters contaminated by toxins released by a bacteria called Vibrio vulnificus.

6.1 Symptoms

A patient with foodborne Vibrio vulnificus intoxication can experience;

• vomiting;
• diarrhea;
• abdominal pain;
• infections;
• fever;
• bleeding within the skin; and
• ulcers requiring surgical removal.

The illness can be fatal to patients with a pre–existing liver disease or weak immune system.

6.2 Diagnosis

Laboratory tests of the patient’s feces can detect the Vibrio vulnificus bacterium.

6.3 Treatment

Treatment includes rehydration with oral or intravenous fluids; antibiotics may help prolong illnesses. Providers may educate patients about prevention, such as consuming properly cooked and clean seafood, especially oysters.