{"id":3389,"date":"2026-11-03T08:04:42","date_gmt":"2026-11-03T13:04:42","guid":{"rendered":"https:\/\/mickeylieberman.com\/foodpoisoning\/?p=3389"},"modified":"2026-10-30T08:11:43","modified_gmt":"2026-10-30T13:11:43","slug":"what-causes-food-poisoning","status":"publish","type":"post","link":"https:\/\/mickeylieberman.com\/foodpoisoning\/what-causes-food-poisoning\/","title":{"rendered":"What Causes Food Poisoning?"},"content":{"rendered":"

Common Germs, Contaminated Foods, and Risk Factors<\/strong><\/span><\/p>\n

Food poisoning occurs when contaminated food or beverages expose people to harmful microorganisms or toxins.<\/span><\/p>\n

Contamination can happen on a farm, during food processing, in a restaurant kitchen, or at home.<\/span><\/p>\n

Even foods that look fresh and smell normal may contain dangerous germs.<\/span><\/p>\n

Understanding the most common causes of food poisoning can help you make safer food choices and prevent illness.<\/span><\/p>\n

    \n
  1. Bacteria That Cause Food Poisoning<\/strong><\/span><\/li>\n<\/ol>\n

    Bacteria are an important cause of foodborne illness.<\/span><\/p>\n

    Some multiply in food under unsafe conditions, while others can cause illness after a relatively small exposure.<\/span><\/p>\n

    Salmonella<\/strong><\/span><\/p>\n

    Salmonella can be associated with raw or undercooked poultry, eggs, meat, and contaminated produce.<\/span><\/p>\n

    Symptoms can include diarrhea, abdominal cramps, and fever.<\/span><\/p>\n

    Campylobacter<\/strong><\/span><\/p>\n

    Campylobacter is commonly associated with raw or undercooked poultry and cross-contamination from raw meat.<\/span><\/p>\n

    Infection can cause diarrhea, fever, and stomach cramps.<\/span><\/p>\n

      \n
    1. coli<\/strong><\/span><\/li>\n<\/ol>\n

      Certain strains of Escherichia coli can cause severe intestinal illness.<\/span><\/p>\n

      Potential sources include undercooked ground beef, contaminated produce, and unpasteurized products.<\/span><\/p>\n

      Some strains can lead to serious complications, including kidney problems.<\/span><\/p>\n

      Bloody diarrhea after a suspected foodborne illness warrants prompt medical attention.<\/span><\/p>\n

      Listeria<\/strong><\/span><\/p>\n

      Listeria can contaminate certain ready-to-eat foods, deli products, and unpasteurized dairy products.<\/span><\/p>\n

      It is particularly concerning during pregnancy, when infection can cause severe complications for the pregnant person and fetus.<\/span><\/p>\n

        \n
      1. Viruses That Spread Through Food<\/strong><\/span><\/li>\n<\/ol>\n

        Norovirus is a major cause of foodborne illness.<\/span><\/p>\n

        \u00a0It can spread when an infected person handles food without appropriate hygiene, when food or water is contaminated, or when people touch contaminated surfaces and then their mouths.<\/span><\/p>\n

        Norovirus commonly causes sudden vomiting, diarrhea, nausea, and abdominal cramps.<\/span><\/p>\n

        It can spread rapidly in households, schools, healthcare facilities, and other shared environments.<\/span><\/p>\n

          \n
        1. Parasites and Contaminated Water<\/strong><\/span><\/li>\n<\/ol>\n

          Some foodborne parasites spread through contaminated water, raw or undercooked foods, or produce exposed to contaminated environments.<\/span><\/p>\n

          Depending on the parasite, symptoms may include prolonged diarrhea, abdominal discomfort, bloating, and weight loss.<\/span><\/p>\n

          Diagnosis and treatment differ from those for common bacterial or viral infections.<\/span><\/p>\n

          Use safe drinking water, wash produce under running water, and follow appropriate cooking recommendations to reduce risk.<\/span><\/p>\n

            \n
          1. Foods Commonly Linked to Food Poisoning<\/strong><\/span><\/li>\n<\/ol>\n

            Some foods are more likely to carry harmful germs when they are raw, undercooked, unpasteurized, or handled improperly.<\/span><\/p>\n

            Examples include:<\/span><\/p>\n

              \n
            • Raw or undercooked poultry and meat<\/span><\/li>\n
            • Raw or undercooked eggs<\/span><\/li>\n
            • Raw seafood and shellfish<\/span><\/li>\n
            • Unpasteurized milk, juice, and certain cheeses<\/span><\/li>\n
            • Unwashed fruits and vegetables<\/span><\/li>\n
            • Raw sprouts<\/span><\/li>\n
            • Cut melon that has been improperly stored<\/span><\/li>\n
            • Raw dough or batter containing uncooked flour<\/span><\/li>\n
            • Refrigerated ready-to-eat foods handled or stored unsafely<\/span><\/li>\n<\/ul>\n

              Risk depends on how food is produced, handled, cooked, and stored\u2014not simply on the type of food.<\/span><\/p>\n

                \n
              1. Improper Cooking and Food Storage<\/strong><\/span><\/li>\n<\/ol>\n

                Cooking helps destroy many harmful microorganisms, but food must reach the appropriate internal temperature.<\/span><\/p>\n

                Leaving perishable food at room temperature also creates an opportunity for some bacteria to multiply.<\/span><\/p>\n

                The USDA identifies 40\u00b0F to 140\u00b0F as the temperature danger zone.<\/span><\/p>\n

                Refrigerate perishable food within two hours, or within one hour when the temperature exceeds 90\u00b0F. Keep refrigerators at 40\u00b0F or below and reheat leftovers to 165\u00b0F.<\/span><\/p>\n

                  \n
                1. Cross-Contamination in the Kitchen<\/strong><\/span><\/li>\n<\/ol>\n

                  Cross-contamination occurs when harmful germs transfer from one food, surface, or utensil to another.<\/span><\/p>\n

                  For example, cutting raw chicken on a board and then using the same unwashed board to chop lettuce can transfer germs to food that will not be cooked.<\/span><\/p>\n

                  Prevent cross-contamination by washing hands and surfaces, using separate cutting boards when practical, and keeping raw meat juices away from ready-to-eat foods.<\/span><\/p>\n

                  Do not wash raw chicken in the sink because splashing water can spread germs around the kitchen.<\/span><\/p>\n

                    \n
                  1. Who Is at Greater Risk?<\/strong><\/span><\/li>\n<\/ol>\n

                    Anyone can develop food poisoning, but some groups face a greater risk of serious illness.<\/span><\/p>\n

                    These include:<\/span><\/p>\n

                      \n
                    • Children under five<\/span><\/li>\n
                    • Adults aged 65 and older<\/span><\/li>\n
                    • Pregnant people<\/span><\/li>\n
                    • People with weakened immune systems<\/span><\/li>\n
                    • Individuals with certain underlying medical conditions<\/span><\/li>\n<\/ul>\n

                      People in these groups should take extra care with raw or undercooked foods and seek medical advice earlier if symptoms develop.<\/span><\/p>\n

                      How to Reduce Your Risk<\/strong><\/span><\/p>\n

                      Follow the four core food safety principles:<\/span><\/p>\n

                      Clean: Wash hands and food-contact surfaces.<\/span><\/p>\n

                      Separate: Keep raw animal products apart from other foods.<\/span><\/p>\n

                      Cook: Use a food thermometer to verify safe temperatures.<\/span><\/p>\n

                      Chill: Refrigerate perishable food promptly and maintain a cold refrigerator.<\/span><\/p>\n

                      Also check food recalls and discard recalled products according to official instructions.<\/span><\/p>\n

                      Frequently Asked Questions<\/strong><\/span><\/p>\n

                      What is the most common cause of food poisoning?<\/strong><\/span><\/p>\n

                      There is no single cause for every case.<\/span><\/p>\n

                      Common causes include norovirus and bacteria such as Salmonella and Campylobacter.<\/span><\/p>\n

                      Their relative importance varies by setting and type of illness.<\/span><\/p>\n

                      Can food poisoning come from homemade food?<\/strong><\/span><\/p>\n

                      Yes. Food prepared at home can become contaminated through improper cooking, inadequate refrigeration, contaminated hands, or cross-contamination.<\/span><\/p>\n

                      Can expired food cause food poisoning?<\/strong><\/span><\/p>\n

                      Food may become unsafe when stored too long or at improper temperatures.<\/span><\/p>\n

                      However, expiration or quality dates alone do not reliably determine whether food contains harmful germs.<\/span><\/p>\n

                      Follow storage instructions and discard food when safety is uncertain.<\/span><\/p>\n

                      Can you get food poisoning from vegetables?<\/strong><\/span><\/p>\n

                      Yes. Produce can become contaminated during growing, harvesting, processing, transport, or preparation.<\/span><\/p>\n

                      Rinse fresh produce under running water and avoid cross-contamination.<\/span><\/p>\n

                      Conclusion<\/strong><\/span><\/p>\n

                      Food poisoning can originate from bacteria, viruses, parasites, or toxins introduced at many stages of the food supply.<\/span><\/p>\n

                      Safe cooking, careful storage, clean preparation, and appropriate food choices can greatly reduce the risk.<\/span><\/p>\n

                       <\/p>\n","protected":false},"excerpt":{"rendered":"

                      Common Germs, Contaminated Foods, and Risk Factors Food poisoning occurs when contaminated food or beverages expose people to harmful microorganisms or toxins. Contamination can happen…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"slim_seo":{"title":"What Causes Food Poisoning? - Food Poisoning","description":"Common Germs, Contaminated Foods, and Risk Factors Food poisoning occurs when contaminated food or beverages expose people to harmful microorganisms or toxins."},"iawp_total_views":0,"_slim_seo_primary_term_category":1,"_slim_seo_primary_term_post_tag":0,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-3389","post","type-post","status-publish","format-standard","hentry","category-food-poisoning","wpcat-1-id"],"_links":{"self":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts\/3389","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/comments?post=3389"}],"version-history":[{"count":1,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts\/3389\/revisions"}],"predecessor-version":[{"id":3390,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/posts\/3389\/revisions\/3390"}],"wp:attachment":[{"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/media?parent=3389"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/categories?post=3389"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/mickeylieberman.com\/foodpoisoning\/wp-json\/wp\/v2\/tags?post=3389"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}