The Most Dangerous Food Bacteria And How To Avoid Them By Dr John Manzella

There are a lot of bacteria that can make you sick. But some are more dangerous than others, as they’re more likely to cause severe symptoms like vomiting and diarrhea. In today’s blog post I’m going to talk about the most common foodborne bacteria and why you should be concerned about them.


Salmonella is one of the most common causes of food poisoning in the United States. The bacteria can be found on raw meat, poultry and eggs, as well as unpasteurized milk or juice. Symptoms include diarrhea and vomiting that last up to a week; in some cases, salmonella infection may cause death if not treated immediately.

To prevent yourself from getting sick from salmonella:

  • Keep your kitchen clean by washing your hands often with warm water and soap before handling food (and after touching raw meat).
  • Avoid cross-contamination by keeping cooked foods separate from uncooked ones at all times (this includes using separate cutting boards). You should also wash fruits and vegetables before eating them–even if they are pre-packaged!

E. coli

E. coli is a type of bacteria that can cause diarrhea, vomiting and fever in humans. It’s also found in the intestines of people and animals (including cattle).

E. coli can be spread by eating contaminated food or water, touching it with your hands, then putting those hands in your mouth or nose (like if you were wiping off sweat from exercising).

Listeria Monocytogenes

Listeria monocytogenes is a bacterium that can cause the disease LISTERIOSIS. It is found in soil, water, plants and animals. This pathogen can contaminate food and grow in refrigerated foods, according toDr John Manzella. Listeria monocytogenes has been associated with death rates of up to 30% in otherwise healthy adults who contract it from contaminated food products such as soft cheeses (such as Brie), hot dogs/sausages/bologna etc., smoked sea- foods (like salmon), pate or smoked poultry products like turkey breast or chicken wings

Campylobacter Jejuni

Campylobacter jejuni is a bacteria that causes food poisoning. You can get it from raw or undercooked poultry, unpasteurized milk, and contaminated water, saysDr John Manzella. It’s the most common cause of food-borne illness in the United States, according to the Centers for Disease Control and Prevention (CDC).

Campylobacter usually causes diarrhea with severe cramps and pain; fever; nausea; vomiting; headache; muscle aches; joint pain or redness at injection sites on your body if you’ve been recently immunized against hepatitis A virus (HAV). If you have symptoms like these within two weeks after consuming something that may have been contaminated with C. jejuni bacteria, see your doctor right away.


We hope this blog has been helpful in educating you on the top four most dangerous foodborne bacteria and how to prevent yourself from contracting them. We know that it can be difficult to keep track of all of these pathogens, but if you pay attention and follow some basic rules, then there’s no reason why you shouldn’t be able to protect yourself from these nasty bugs!