bacterial food poisoning, a toxic condition resulting from the ingestion of food contaminated by certain bacteria. Acute infectious gastroenteritis caused by various species of Salmonella is characterized by fever, chills, nausea, vomiting, diarrhea, and general discomfort beginning 8 to 48 hours after ingestion and continuing for several days. Similar symptoms caused by Staphylococcus, usually S. aureus, appear much sooner and rarely last more than a few hours. Food poisoning caused by the neurotoxin of Clostridium botulinum is characterized by GI symptoms, disturbances of vision, weakness or paralysis of muscles, and, in severe cases, respiratory failure. See also botulism.
