Symptoms last a day or less and are usually mild. Can be more serious in older or debilitated people. Salmonellosis Salmonella bacteria Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, fresh produce, sprouts, coconut, chocolate, and foods containing raw eggs. Generally 6-48 hours after eating. Nausea, abdominal cramps, diarrhea, fever, and headache.
All age groups are susceptible, but symptoms are most severe for elderly, infants and infirm.
Shigella bacteria Food becomes contaminated when a human carrier does not wash hands after using the toilet and then handles liquid or moist food that is not cooked thoroughly afterwards. Abdominal cramps, diarrhea, fever, sometimes vomiting, and blood, pus or mucus in stools. Toxin produced when food contaminated with the bacteria is left too long unrefrigerated. Meats, ham, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxin. Generally 30 minutes-8 hours after eating.