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Foodborne Diseases Food and Consumer Safety Program

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 preparatoin; keep dry foods and mixes dry and provide adequate cooking time.

Botulism:

Onset: 12-36 Hourse

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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