Food Poisoning

Foodborne botulism is caused by eating foods that contain the botulinum neurotoxin. The disease most often develops after eating improperly processed foods that are inadequately cooked.

Listeriosis is a serious infection usually associated with eating food contaminated with the bacteria. An estimated 1,600 people get listeriosis each year, and about 260 die.

Campylobacter bacteria is a common cause of diarrhea in the U.S. Most cases happen by eating undercooked poultry products that have the bacteria on it.

Although it is commonly called the stomach flu, norovirus is not related to the flu (influenza). Norovirus is the leading cause of foodborne illness outbreaks in Wisconsin.

C. perfringens outbreaks are most commonly associated with meals in which large quantities of food are prepared several hours before serving and are a frequent contaminant of meat and poultry.

Salmonella is spread by eating or drinking food or water with Salmonella bacteria in it, by touching objects with Salmonella germs on them, or by touching poop from infected people or animals.

Cyclosporiasis is a disease that causes watery diarrhea and stomach pain. Most people get sick by travelling to tropical countries where the parasite is commonly found.

Vibriosis (non-cholera) is primarily a disease that causes diarrhea. In the United States, infections are more common between May to October when water temperatures are warmer.

People of any age can become infected with E. coli. Infections start when you swallow tiny invisible amounts of feces in your mouth.

Yersiniosis is a gastrointestinal disease that often causes fever, diarrhea, and stomach pain.

Hepatitis A is a liver infection that is caused by the hepatitis A virus. Approximately 10–30 cases of hepatitis A are reported in Wisconsin each year.