I used to be a RN in the ER in my past life. Here is what I know is fact.
The symptoms from the most common types of food poisoning generally start within 2 to 6 hours of eating the food responsible. That time may be longer (even a number of days) or shorter, depending on the toxin or organism responsible for the food poisoning.
Bacteria Responsible for causing Food Poisoning
Staphylococcus aureus Produces a heat-stable toxin Nose and throat of 30 to 50 percent of healthy population; also skin and superficial wounds. Meat and seafood salads, sandwich spreads and high salt foods. Nausea, vomiting and diarrhea within 4 to 6 hours. No fever. Poor personal hygiene and subsequent temperature abuse. No growth below 40o F. Bacteria are destroyed by normal cooking but toxin is heat-stable.
Salmonella Produces an intestinal infection Intestinal tracts of animals and man High protein foods - meat; poultry, fish and eggs. Diarrhea nausea, chills, vomiting and fever within 12 to 24 hours. contamination of ready-to-eat foods, insufficient cooking and recontamination of cooked foods. No growth below 40o F. Bacteria are destroyed by normal cooking.
Clostridium perfringens Produces a spore and prefers low oxygen atmosphere. Live cells must be ingested. dust, soil and gastrointestinal tracts of animals and man. Meat and poultry dishes, sauces and gravies. Cramps and diarrhea within 12 to 24 hours. No vomiting or fever. Improper temperature control of hot foods, and recontamination. No growth below 40o degrees F. Bacteria are killed by normal cooking but a heat-stable spore can survive.
Clostridium botulinum Produces a spore and requires a low oxygen atmosphere. Produces a heat-sensitive toxin. Soils, plants, marine sediments and fish. Home-canned foods. Blurred vision, respiratory distress and possible DEATH. Improper methods of home-processing foods. Type E and Type B can grow at 38o F. Bacteria destroyed by cooking and the toxin is destroyed by boiling for 5 to 10 minutes. Heat-resistant spore can survive.
Vibrio parahaemolyticus Requires salt for growth. Fish and shellfish Raw and cooked seafood. Diarrhea, cramps, vomiting, headache and fever within 12 to 24 hours. Recontamination of cooked foods or eating raw seafood. No growth below 40o F. Bacteria killed by normal cooking.
Bacillus cereus Produces a spore and grows in normal oxygen atmosphere. soil, dust and spices. Starchy food. Mild case of diarrhea and some nausea within 12 to 24 hours. Improper holding and stroage temperatures after cooking. No growth below 40o F. Bacteria killed by normal cooking, but heat-resistant spore can survive.
Listeria monocytogenes Survives adverse conditions for long time periods. Soil, vegetation and water. Can survive for long periods in soil and plant materials. Milk, soft cheeses, vegetables fertilized with manure. Mimics meningitis. Immuno- compromised individuals most susceptible. Contaminated raw products. Grows at refrigeration (38-40o F.) temperatures. May survive minimum pasturization tempertures (161o F. for 15 seconds.)
Campylobacter jejuni Oxygen sensitive, does not grow below 86o F. Animal reservoirs and foods of animal origin. Meat, poulty, milk, and mushrooms. Diarrhea, abdomianl cramps and nausea. Improper pasteuriztion or cooking. cross-contamination. Sensitive to drying or freezing. Survives in milk and water at 39 o F for several weeks.
Versinia enterocolitica Not frequent cause of human infection. Poultry, beef, swine. Isolated only in human pathogen. Milk, tofu, and pork. Diarrhea, abdominal pain, vomiting. Mimics appendicitis. Improper cooking. Cross-contamination. Grows at refrigeration temperatures (35-40o F.) Sensitive to heat (122 oF.)
Enteropathogenic E. coli Can produce toxins that are heat stable and others that are heat-sensitive. Feces of infected humans. Meat and cheeses. Diarrhea, abdominal cramps, no fever. Inadequate cooking. Recontamination of cooked product. Organisms can be controlled by heating. Can grow at refrigeration temperature
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) I didn't get sick until the next afternoon, but I thought I was gonna die. I have never hurt like that before or since. A friend drove me to the doctor, who was able to give me some meds and antibiotics. All I wanted to do was crawl in a hole and die.
