Fødevarebårne sygdom kan opstå fra udsættelse for så få som 10 bakterier?
Foodborne illness
Bakterier er en almindelig årsag til fødevarebårne sygdomme. I Det Forenede Kongerige i 2000 var de enkelte bakterier, der var involveret, følgende: Campylobacter jejuni 77,3 %, Salmonella 20,9 %, Escherichia coli O157:H7 1,4 % og alle andre mindre end 0,56 %.  Tidligere troede man, at bakterieinfektioner var mere udbredte, fordi kun få steder havde mulighed for at teste for norovirus, og fordi der ikke blev foretaget nogen aktiv overvågning for dette særlige agens. Toxiner fra bakterieinfektioner forsinkes, fordi bakterierne skal have tid til at formere sig. Som følge heraf ses symptomerne i forbindelse med forgiftning normalt først 12-72 timer eller mere efter indtagelse af forurenet mad. I nogle tilfælde, som f.eks. stafylokokker, kan sygdomsudbruddet dog indtræffe allerede 30 minutter efter indtagelse af forurenede fødevarer.
Foodborne illness
Bacteria are a common cause of foodborne illness. In the United Kingdom during 2000, the individual bacteria involved were the following: Campylobacter jejuni 77.3%, Salmonella 20.9%, Escherichia coli O157:H7 1.4%, and all others less than 0.56%.  In the past, bacterial infections were thought to be more prevalent because few places had the capability to test for norovirus and no active surveillance was being done for this particular agent. Toxins from bacterial infections are delayed because the bacteria need time to multiply. As a result, symptoms associated with intoxication are usually not seen until 12–72 hours or more after eating contaminated food. However, in some cases, such as Staphylococcal food poisoning, the onset of illness can be as soon as 30 minutes after ingesting contaminated food.
Foodborne illness