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Vegetables
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| Bacillus cereus:
|
| Onset:
1-16 Hours |
| Symptoms:
Diarrhea, abdominal pain, nausea
and vomiting. |
| Food Involved:
Grains including rice, flour,
dry-mix products for soups, gravies, puddings and dried potatoes. |
| Prevention:
Do not hold prepared foods at room
temperature; refrigerate quickly after preparation; keep dry foods and
mixes dry and provide adequate cooking time. |
| Botulism: |
| Onset: 12-36 Hours |
| Symptoms: Difficulty in swallowing, weakness,
dizziness, fatigue, and speaking problems |
| Foods Involved: Inadequately processed, usually
home canned, low acid foods, meat and fish. |
| Prevention: Toxin destroyed by boiling; cook
foods thoroughly; use a pressure cooker in processing. |
| Clostridium perfringens:
|
| Onset: 6-24 Hours |
| Symptoms: Nausea, sometimes vomiting, colicky,
abdominal pain, diarrhea, dehyradration |
| Foods Involved: Stews, meat pies or meat
gravies held at warm temperatures. |
| Prevention: Thoroughly cook foods; refrigerate
at 40 degrees Fahrenheit or less; hold at 150 Fahrenheit or more; reheat
foods properly. |
| Staphylococcus aureus:
|
| Onset: 1-6 Hours |
| Symptoms: Nausea, vomiting, diarrhea, acute
prostration, abdominal cramps. |
| Foods Involved: Cooked ham, salads of protein
food, custard pastries, hollandaise sauce, warmed over food. |
| Prevention: Cook foods thoroughly; refrigerate
at 40 degrees Fahrenheit or less; hold at 140 Fahrenheit or more; keep
hands clean and skin sore-free. |
| Campylobacter:
|
| Onset: 1-10 Days |
| Symptoms: Nausea, vomiting, headache, sometimes
fever, diarrhea, muscle pain |
| Foods Involved: Unpasteurized milk and dairy
products, uncooked chicken,
raw hamburger and water. |
| Prevention: Cook foods thoroughly; use boiled
or treated water; use pasteurized milk and avoid cross contamination. |
| E. coli O157:H7 : |
| Onset: 1-8 days |
| Symptoms: Abdominal cramps, bloody diarrhea, mild fever,
vomiting. |
| Foods Involved: Raw and undercooked ground
beef, unpasteurized milk, apple juice/cider and water. |
| Prevention: Cook foods thoroughly; wash hands; use
sterile formula preparation and avoid cross contamination.. |
| Shigella: |
| Onset: 1-7 Days |
| Symptoms: Diarrhea, fever, vomiting, cramp,
nausea, abdominal pain, chills, fatigue, dehyradration |
| Foods Involved: Moist foods, salads, dairy
products, contaminated water, raw vegetables, milk and dairy products. |
| Prevention: Strict cleanliness when handling
food; thorough cooking; proper refrigeration. |
| Listeriosis: |
| Onset: 4 Days to 3 Weeks |
| Symptoms: Nausea, vomiting, diarrhea,
headache, persistent fever, chills, back ache. |
| Foods Involved: Unpasteurized milk and cheese
products, raw
vegetables, poultry and meats, frozen yogurt. |
| Prevention: Use only pasteurized diary
products; avoid eating unwashed vegetables or raw meats; cook thoroughly,
avoid cross contamination. |
| Salmonellosis: |
| Onset: 6-48 Hours |
| Symptoms: Abdominal pain, diarrhea,
fever, vomiting, prostration, headache, nausea |
| Foods Involved: Inadequately cooked poultry,
eggs or food containing them; meat, dairy products. |
| Prevention: Thorough cooking of food; wash hands; sanitized utensils and surfaces; prompt
refrigeration and avoid cross contamination. |
| Hepatitis A: |
| Onset: 10-50 Days |
| Symptoms: Nausea, abdominal pain, weakness and
discomfort, fever, headache, loss of appetite, vomiting. |
| Foods Involved: Shellfish from polluted
waters, polluted water, any food that will not receive further heat
treatment.. |
| Prevention: Wash hands with soap; good
hygiene; use shellfish from approved sources; cook seafood; use boiled or
treated water, avoid cross contamination, and practice good personal
hygiene. |
| Norwalk virus: |
| Onset: 10-51 Hours |
| Symptoms: Diarrhea, abdominal cramps, nausea,
vomiting, fever. |
| Foods Involved: Beef, chicken, pork or pork
products; meat salads, vegetable salads, fresh fruit, water, shellfish,
and raw vegetables. |
| Prevention: Thoroughly cooked foods; chill
rapidly; refrigerate at 40 degrees Fahrenheit less; hold at 140 Fahrenheit
or more, prevent cross contamination from hands, good personal hygiene,
and obtain shellfish from approved sources. |
| Trichinosis: |
| Onset: 1-45 Days |
| Symptoms: Swollen eyelids, diarrhea, muscle
soreness, thirst, sweating, chills, weakness, fever, abdominal pain,
nausea. |
| Foods Involved: Raw or insufficiently cooked
pork and pork products, and pork mixed in with beef, and wild game. |
| Prevention: Cook pork and pork products as
well as beef and wild game thoroughly to an internal temperature of 145 degrees Fahrenheit or more. |
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