— OPINION —
If you recall, two weeks ago, I launched my column, “The Litigated Dish,” with the goal of addressing the Internet’s most frequently asked food safety questions. I got a bit off topic last week when I discussed the most shocking recent outbreak of foodborne illness, but I’m back on track.
We’ve figured out one of the top searches on Google: the top foodborne pathogens.
Another very popular question is whether foodborne illness is contagious.
This question, however, is quite broad because – which food borne illness? There are several bacteria, viruses, and parasites that can cause foodborne illness. I thought I’d put together a neat little table of some of the pathogens I encounter frequently, their food sources, and whether they’re contagious.
Hope this helps.
| Pathogens | Common food sources | Contagious? |
| Norovirus | Produce, shellfish, and any food contaminated by a person infected with the virus | Yes, very contagious. Some people may be contagious for up to two weeks after recovery. |
| Salmonella | Many types of food, including raw and undercooked eggs, undercooked meat and poultry, produce, and pet food | Yes. You can get a Salmonella infection from other people or even from your pet. If you are infected, you can spread Salmonella as long as you carry the bacteria in your gut, which can be months after you stop having any symptoms. |
| E. coli | Undercooked ground beef, unpasteurized milk and juices, produce and sprouts, contaminated water, animals and their environment, feces of infected people | Yes, it is contagious at least as long as the person has diarrhea, and sometimes longer. E. coli bacteria can be spread from people and animals. |
| C. perfringens | Meat, poultry, gravies, and food cooked in large batches and held at unsafe temperatures | Nope. |
| Campylobacter | Undercooked chicken, raw milk, untreated water | It’s not common, but it can happen if the infected person doesn’t wash their hands well after using the bathroom. Infected people will continue to pass the bacteria in their stools for several days to a week or more. |
| Listeria | Unpasteurized dairy products, deli meats, smoked fish, pate or meat spreads | Listeria is not contagious from person to person, but the bacteria can be passed from mother to fetus during pregnancy or directly to the newborn at the time of birth. |
| Botulism (C. botulinum) | Home canned foods are improperly prepared | Nope. |
| Staphylococcus aureus | High-protein cooked foods (eg, cooked ham, salads, bakery products, dairy products) that have been left at room temperature too long | Nope. But people with Staph can contaminate food if they don’t wash their hands before handling it. If food is contaminated with Staph, the bacteria can multiply in the food and produce toxins that can make people sick. |
| Shigella | Salads, untreated water, and any food that has been touched by a person infected with the bacterium | Yes, very contagious. Shigella foodborne outbreaks are often associated with contamination of an ill person handling food. |
| Vibrio spp. | Raw or undercooked seafood, particularly shellfish | Nope. |
| Hepatitis A | Raw or undercooked shellfish, produce, contaminated water, and any food contaminated by an infected food handler | Yes, very contagious. It can spread from close, personal contact with an infected person, caring for a sick person, or using drugs with others. Hepatitis A is highly contagious, and people can spread the virus even before they feel sick. |
| Cyclospora | Create | Not likely. |
| Cronobacter sakazakii | Low-moisture, dry foods, such as powdered infant formula, powdered milk, starch, and herbal tea | Do not know. Experts don’t know if it spreads from person to person. |
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