The following sources of food poisoning illustrate the different ways food can become contaminated: Animals. Many germs that cause illness in humans live in the intestines of healthy animals raised for food, including E. coli or its longer scientific name-Escherichia coli.any bacterial microbes need to multiply to larger numbers in food in order to cause disease. Under warm and moist conditions, for instance, slightly contaminated food left out overnight can become highly infectious as the germs multiply. Prompt refrigeration or freezing typically prevents this growth.
Typhoid fever is a type of enteric fever along with paratyphoid fever. The cause is the bacterium Salmonella typhi, also known as Salmonella enterica serotype typhi, growing in the intestines and blood.Typhoid is spread by eating or drinking food or water contaminated with the feces of an infected person. Risk factors include poor sanitation and poor hygiene.yphoid fever, also known simply as typhoid, is a symptomatic bacterial infection due to Salmonella typhi. Symptoms may vary from mild to severe and usually begin six to thirty days after exposure.
There are three types of diseases caused by Salmonella species in humans, and all occur by variations of the infection route described below. S. Typhi is the causative agent of typhoid fever. Enteritis, commonly known as food poisoning, is caused by many other non-typhoidal Salmonella serotypes, including S.yphimurium have emerged as the two predominant serotypes in most western countries. In the United States, each year non-typhoid Salmonella affect approximately 2-3 million persons, and cause 500-2,000 deaths (2). In 2000, the two most common serotypes isolated from human sources were S.