There are two basic types of food borne illnesses:
Food Poisoning: Illness caused by germ-produced poisons
Salmonella (Sam) poisoning
Food Infections: Illness caused by germs in the food
Staphylococcus poisoning: Eating food infected by careless food handlers with germs from cuts, sneezing or coughing around food. Found in cream and custard dishes, meat, poultry, ham, meat salads.
Botulism: Eating food containing poison from bacteria in canned food not properly prepared. (Meat, fish, corn and beans)
Salmonella (Sam) poisoning: Eating improperly cooked food containing this organism.
Caused by contact with fecal material (mostly from rodents). In meats, poultry, eggs, baked goods with cream filling.
Clostridium perfringens: Eating food contaminated by food handlers or insects. Found in meats, poultry, soups, gravy and sauces made with meat or poultry.
Strep: Eating foods contaminated by coughing, sneezing, dust, dirt from clothing or contaminated air in the facility.
Trichinosis: Eating contaminated pork meat or products.
Tuberculosis: Eating food handled by carriers of the disease. Transmitted in milk or milk products.
Salmonellosis: The most common form of food infection. Sam germs live In the intestinal track of people, hogs and chickens. Foods especially susceptible are ground beef, pork, poultry, fish, eggs, egg products and cream fillings. Occurs within 12 - 48 hours. Symptoms include abdominal pain, diarrhea, fever, vomiting and chills.
Clostridium perfringens: Germ found everywhere: in the soil, in dust, and in the intestinal tracks of people and animals. Infects soups gravies and stews kept lukewarm in deep containers for long time. Occurs within 8 - 12 hours. Symptoms: abdominal pain and diarrhea.