There is a difference between getting food poisoning from pathogens in food and getting sick from eating poisoned food.
Hardly a day goes by now without a report of children being hospitalised with food poisoning. Some fall ill after eating something they bought from a vendor or spaza shop, while others get sick after eating food prepared for them.
The CGSO says some examples of foodborne bacteria and viruses are salmonella, listeria, staphylococcus aureus, certain types of E. coli, shigella, campylobacter, clostridium botulinum, norovirus and Hepatitis A virus. When people who ate the same food at the same time as you from the same source are showing similar symptoms, it is usually a good indicator of food poisoning.
It is important to remember that not all food poisoning organisms are found in all foods and different organisms have different “preferences” for foods they can grow on or survive in.The ombudsman says a rule of thumb is that cooked foods are generally safer than uncooked foods, provided these are thoroughly cooked and consumed quite soon after cooking.
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