Thus, toxins and other virulence determinants are simply mechanisms for gaining access to environments in our bodies and to the nutrients sequestered within them, for releasing these nutrients in usable form, and then for moving to new hosts when they are expended.

Bacteria generate toxins which can be classified as either exotoxins or endotoxins. Exotoxins are generated and actively secreted; endotoxins remain part of the bacteria. Usually, an endotoxin is part of the bacterial outer membrane, and it is not released until the bacterium is killed by the immune system.

Only three bacterial species are considered important causes of the intoxication type of food poisoning. These are Bacillus cereus, Clostridium botulinum and Staphylococcus aureus, all of which are capable of causing illness by producing toxins in food.

Bacterial toxins, which are produced by certain bacteria, are extremely powerful human poisons. Bacterial toxins damage tissues and disable the immune system, causing acute symptoms of food poisoning (e.g. vomiting, nausea, diarrhea, lightheadedness).

Bacterial toxins are classified into two major types: Endotoxins and exotoxins. Endotoxins are specifically referred to as cell-associated toxins—non-protein lipopolysaccharides associated with the cell wall of Gram negative bacteria. They act at, or near, the bacterial growth site.

Foods that have been linked to E. coli include beef, sprouts, spinach, lettuce, ready-to-eat salads, fruit, raw milk, and raw flour and cookie dough.

Also, avoid medications such as Pepto-Bismol, aspirin, and ibuprofen (Advil) because of the risk of increased bleeding from the intestines. So What Is an E. coli Infection?