Food Borne Illnesses

Staph

General Facts: Not destroyed by heat. Keep foods out of danger zone. Bacteria thrives at room temperature.

Sources/Causes: Human body, nasal passages, open wounds, coughing and sneezing

Symptoms: Nausea, diarrhea, vomiting, stomach cramps

Prevention: Cover mouth/nose when coughing or sneezing, wash hands often. Wear band aids

Occurs 8-12 hours after eating

Can last 2 days

Clostridium Perfringens

General Facts: “Banquet Germs”, most outbreaks happen at restaurants, picnics, and banquets. Thrive at room temperature.

Causes/Sources: Polluted waters and unwashed fruits and veggies. Also dust that settles on food

Symptoms: Stomach pain and discomfort

Prevention: Keep foods out of danger zone. Wash fruits and veggies.

Occurs 4-22 hours after eating

Lasts 1 day

Hepatitis A

General Facts: Most people recover completely and do not have lasting liver damage.

Causes/Sources: Food handled by someone with the virus. Raw shellfish, salads, and contaminated water

Symptoms: Loss of appetite, fatigue, mild fever, muscle and join aches, nausea, vomiting, and abdominal pain

Viral

Occurs 2-6 weeks after eating

Can last from weeks to several months

Trichinosis

General Facts: Caused by parasitic round worms. When ingested they pass through the tract to invade other tissues such as muscle.

Causes/Sources: Raw or undercooked meat such as pork, bear, walrus, and horse.

Symptoms: Diarrhea, abdominal pain, fatigue, nausea, vomiting, high fever, and muscle pain.

Prevention: Cook meat (pork) to safe temperatures.

Occurs 1-2 days after eating

How long it lasts depends on the amount of larvae consumed.

Botulism

General Facts: Strongest type of food poisoning. Bacteria will grow even if there is no oxygen. Over half the cases are fatal.

Causes/Sources: Raw fish, improperly processed home canned foods.

Symptoms: Double vision, inability to swallow, and paralysis.

Occurs 4-36 hours after eating

Will last

E. coli

General Facts: Can cause death in children and the elderly

Causes/Sources: Raw or undercooked beef, and unpasteurized milk.

Symptoms: Nausea, vomiting, stomach cramps, bloody diarrhea

Prevention: Cook meet thoroughly

Occurs 12-72 hours after eating

Lasts for 4-10 days

Listeriosis (Listeria)

General Facts: Affects older adults, pregnant women, infants and adults with compromised immune systems.

Causes/Sources: Fresh fruits and veggies, raw and undercooked pork and poultry, rash fish, soft cheese, and unpasteurized milk.

Symptoms: Fever, headache, nausea, vomiting, abdominal pain, and diarrhea

Prevention: Thoroughly cook meat, clean raw fruits and veggies, keep uncooked meats and poultry separate from veggies and cooked foods.

Occurs 48-72 hours after eating

Lasts for

Salmonella

General Facts: Over 2000 types of this bacteria are killed by cooking

Causes/Sources: Undercooked chicken, cross contamination, eggs, and unpasteurized milk and juices.

Symptoms: Sever headache, nausea, vomiting, abdominal pain, diarrhea, fever

Prevention: Cook poultry thoroughly, wash hands often, prevent cross contamination.

Occurs 8-12 hours after eating

Lasts for 2-3 days