Food-Borne Illnesses



Food-Borne Illnesses

|Illness, Organism, and |Symptoms |Sources |Causes |

|Incubation Period | | | |

|Salmonellosis |Abdominal pain, diarrhea, |Eggs, egg-based food, chicken |Inadequate refrigeration; holding |

|(Salmonella) |chills, fever, nausea, vomiting|or potato salad, poultry, pork,|food at warm bacterial-incubating |

| | |cream fillings, milk products |temperatures; inadequate reheating;|

|1-3 days | | |cross-contamination |

|Listeriosis (Listeria |Abortion and brain inflammation|Raw milk, products made with |Lives in extreme temperatures, salt|

|moncytogenes) |in live-stock, meningitis, |raw milk |and acidic conditions, |

| |fever, headaches, vomiting | |unpasteurized milk |

|2-14 days | | | |

|Trichinosis (Trichinella |Parasite grows in intestine, |Raw or undercooked pork |Fattening pork or human uncooked |

|spiralis) |diarrhea, fever, fatigue, heart| |garbage; cooking pork to internal |

| |and brain damage | |temperatures of less than 77oC |

|2-24 days | | | |

|Gastroenteritis (Clostridium |Abdominal pain, diarrhea, |Cooked meat, poultry, potatoes,|Inadequate refrigeration; holding |

|perfringens) |muscle pain, headache, fever |gravy, custards |foods at warm, bacterial-incubating|

| | | |temperatures; inadequate reheating |

|8-22 hours | | | |

|Staphylococcal Intoxication |Nausea, vomiting, retching, |Ham, meat, poultry products, |Workers touching cooked foods with |

|(Staphyloccocus aureus) |abdominal pain, diarrhea |cream-based food, and food |skin exposed to infections, wounds;|

| | |mixtures |warm, bacterial-incubating |

|Usually 2-4 hours | | |temperatures; inadequate |

|1-8 hour range | | |refrigeration |

|Botulism (Clostridium |Death, nausea, vomiting, |Home-canned low-acid foods, |Under-processed canned meats and |

|botulinum) |general weakness, constipation,|fermented fish, and fish eggs |low-acid vegetables; uncontrolled |

| |headache | |fermentations |

|2 hours-8 days | | | |

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