In most instances, caused by failure to keep food hot. A few organisms are often present after cooking and multiply to toxic levels during slow cool down and storage of prepared foods. Meats and meat products are most frequently implicated. Generally 8-12 hours after eating. Abdominal pain and diarrhea, and sometimes nausea and vomiting.
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.