Temperatures reached in thorough cooking of most foods are sufficient to destroy vegetative cells, but heat-resistant spores can survive. Nausea without vomiting, diarrhea, acute inflammation of stomach and intestines. Transmitted by eating food contaminated with abnormally large numbers of the bacteria. Usually within 8 to 20 hours. Bacteria fairly resistant to heat.
Bacteria growing in food produce a toxin that is extremely resistant to heat.
Vomiting, diarrhea, prostration, abdominal cramps. Generally mild and often attributed to other causes. Transmitted by food handlers who carry the bacteria and by eating food containing the toxin. Spore-forming organisms that grow and produce toxin in the absence of oxygen, such as in a sealed container. Double vision, inability to swallow, speech difficulty, progressive respiratory paralysis.