引起食物中毒的细菌有哪些
Nov 04, 2025
Source: Cainiu Health
Dr. Huang Yuhong
Introduction
引起食物中毒的常见细菌，一般可包括沙门氏菌、副溶血性弧菌、金黄色葡萄球菌、大肠杆菌、蜡样芽孢杆菌等。沙门氏菌广泛存在于肉类、蛋类、奶制品中，是常见食物中毒致病菌。污染食物后大量繁殖，食用后引发腹痛、腹泻、呕吐、发热等Symptoms。
Common bacteria that cause food poisoning generally include *Salmonella*, *Vibrio parahaemolyticus*, *Staphylococcus aureus*, *Escherichia coli* (E. coli), and *Bacillus cereus*. Detailed analysis is as follows:
1. Salmonella: Widely found in meat, eggs, and dairy products, this is a common pathogen responsible for food poisoning. After contaminating food, the bacteria multiply rapidly, and consumption leads to symptoms such as abdominal pain, diarrhea, vomiting, and fever. The illness typically has a short course but tends to affect groups of people, often due to undercooked food.
2. Vibrio parahaemolyticus: Mainly present in seafood such as fish, shrimp, and shellfish, this bacterium has a strong preference for salt. Undercooked seafood can easily carry this pathogen, causing severe abdominal pain, watery diarrhea, and vomiting after ingestion. Some patients may also develop fever. With a short incubation period and sudden onset, infections are most common during summer months.
3. Staphylococcus aureus: Commonly found on human skin, in nasal passages, and on damaged mucous membranes, this bacterium can contaminate leftover food, pastries, meat, and other foods. The enterotoxin produced by the bacteria is key to its pathogenicity. Symptoms such as vomiting, abdominal pain, and diarrhea appear quickly after ingestion, with vomiting being particularly prominent. Contamination usually results from improper food storage or poor hygiene during food handling.
4. Escherichia coli (E. coli): Certain pathogenic strains, such as pathogenic *E. coli* and enterohemorrhagic *E. coli*, can cause food poisoning. When water sources, vegetables, or meats are contaminated, consumers may experience diarrhea and abdominal pain. Severe cases may involve bloody stools, fever, and even kidney damage. Infections are often linked to inadequate washing of food or consumption of raw or undercooked items.
5. Bacillus cereus: Commonly found in soil, dust, and spoiled staple foods such as rice and noodles, this bacterium is highly heat-resistant. It multiplies rapidly and produces toxins when food is inadequately reheated or stored for too long. After consumption, symptoms include vomiting or diarrhea. The vomiting type is often associated with spoiled starchy foods, while the diarrheal type is more commonly linked to contaminated meat and vegetables.
To prevent bacterial food poisoning, it is essential to thoroughly wash food, ensure complete cooking of meat and eggs, and avoid eating raw seafood. If symptoms of food poisoning occur, seek medical attention promptly and retain any remaining food for potential source tracing.
