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Foodborne Diseases Chart

A foodborne illness reference for cooks and consumers

(from Eater's Digest. Published by the City of Milwaukee, WI. - 1991)

These microorganisms can sometimes be found on wild game.


NAMEFOOD INVOLVED ONSETSYMPTOMSPREVENTION
Bacillus cereus

(Food Poisoning)

Grains, including rice, flour, dry-mix products.

( i.e. for soups, gravies, pudding and dried potatoes)

1-16 hours Diarrhea, abdominal pain, nausea, and vomitingDo not hold prepared foods at room temperature.

Refrigerate quickly after preparation.

Keep dry foods and mixes dry.

Botulism

(Food Poisoning)

Inadequately processed, usually home canned, low acid foods, meat and fish.12-36 hoursDifficulty in swallowing, weakness, dizziness, voice changes.Toxin destroyed by boiling.

Cook foods thoroughly.

Use a pressure cooker in processing.

Clostridium perfrinigens

(Food Poisoning)

Stews, meat pies or meat gravies held at warm temperatures.6-24 hoursNausea, sometimes vomiting, colicky pains, diarrheaThoroughly cook foods.

Chill rapidly.

Refrigerate at 40ºF or less.

Hold at 150ºF or more.

Staphylococcus aureus

(Food Poisoning)

Cooked ham, salads of protein food, custard pastries, Hollandaise sauce, warmed over food.1-6 hoursNausea, vomiting, diarrhea, acute prostration, abdominal cramps.Cook foods thoroughly.

Refrigerate at 40ºF or less.

Hold at 150ºF or more.

Keep hands clean and skin sore-free.

Campylobacter

(diarrhea)

Raw milk, uncooked chicken, raw hamburger, water.1-10 days Nausea, cramps, headache, sometimes fever, diarrhea.Cook foods thoroughly.

Use boiled or treated water.

E. coli 0 157:H7

(diarrhea)

Ground beef, water.12-72 hoursAbdominal cramps, bloody diarrhea, fever, vomiting.Cook foods thoroughly.

Clean hands.

Use sterile formula preparation.

Shigella

(dysentery)

Moist foods, salads, dairy products, contaminated water.1-7 daysDiarrhea, fever, vomiting, cramps. Strict cleanliness when handling food.

Thorough cooking.

Proper refrigeration.

ListeriosisMilk products, unwashed vegetables, raw or improperly processed wild and domestic meats.4 days to 3 weeks Flu-like symptoms with fever and nausea.

Pregnancy interruption.

Use only pasteurized dairy products.

Avoid eating unwashed vegetables or raw meats.

Cook meats thoroughly.

SalmonellosisInadequately cooked poultry, eggs or food containing them.

Meat or dairy products.

6-72 hoursAbdominal pain, diarrhea, chills, fever, frequent vomiting, prostration.Thorough cooking of food.

Clean hands.

Sanitized Utensils and surfaces.

Prompt refrigeration.

Hepatitis A

(infectious hepatitis)

Raw seafood from polluted waters, food contaminated by infected handler, polluted water.15-50 days Nausea, abdominal pain, weakness and discomfort, fever. Clean hands with soap.

Good hygiene.

Use foods from approved sources.

Cook seafood.

Use boiled or treated water.

Vincent's angina

(Trench Mouth)

Unsanitized utensils, glasses, containers.3-5 days Soar throat, bleeding gums, pain. Sanitization of equipment.

Good oral hygiene.

Norwalk virus

(viral gastroenteritis)

Beef, chicken, pork or pork products.

Meat salads, vegetable salads, salad dressings.

10-51 hours Diarrhea, abdominal cramps, nausea, vomiting, fever. Thoroughly cook foods.

Chill rapidly.

Refrigerate at 40ºF or less.

Hold at 150ºF or more.

TapewormInsufficiently cooked beef, pork or fish products.3-6 weeksNervousness, insomnia, loss of weight, abdominal pain, nausea, diarrhea, anemia.Buy only government inspected meats.

Cook meat and fish thoroughly.

Inspect carefully.

TrichinosisRaw or insufficiently cooked pork or pork products, and pork products mixed in beef.1-45 days Swollen eyelids, diarrhea, muscle soreness, thirst, sweating, chills, weakness, remittent high fever. Cook pork and pork products thoroughly to a temperature of 165ºF or more.


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