Lesson One: What's bugging you? (continued) What are the most common foodborne pathogens? This alphabetical listing of some pathogens describes their characteristics.
Bacillus cereus I llness: Illness caused by bacterial intoxication Incubation period: 1/2 hour Symptoms: Watery diarrhea abdominal cramps and pain Foods Implicated: Cooked rice, corn and potatoes Steps for prevention: Avoid temperature abuse, cook and hold food at proper temperatures; cool properly     Botulism I llness: Toxin produced by Clostridium botulinum bacteria Incubation period: 12 to 36 hours Symptoms: Nausea, vomiting, diarrhea,fatigue, headache, dry mouth, double vision, muscle paralysis, respiratory failure Foods Implicated: Low-acid, improperly canned foods, temperature abused vegetables, meats, sausage, fish Steps for prevention: Properly preserve foods following recommended procedures; cook foods thoroughly
Clostridium perfringens Illness: Toxin mediated bacterial infection Incubation period: 8 to 24 hours Symptoms: Diarrhea, abdominal cramps, headache, chills Foods Implicated: Meat, poultry, and other foods held for serving at warm, but not hot, temperatures Steps for prevention: Cool foods rapidly after cooking; hold hot foods above 140 degrees F
Campylobacter jejuni Illness: Bacterial infection, even with low numbers of cells Incubation period: One to seven days Symptoms: Nausea, abdominal cramps, diarrhea, headache - varying in severity Foods Implicated: Poultry and contaminated water Steps for prevention: Cook foods properly; prevent cross-contamination
Cryptosporidium parvum Illness: Parasitic infection Incubation period: Two to ten days Symptoms: Watery diarrhea accompanied by mild stomach cramping, nausea, loss of appetite. Symptoms may last 10 to 15 days Foods Implicated: Contaminated water and produce Steps for prevention: Wash hands after using the toilet; avoid water that may be contaminated
Escherichia coli 0157:H7 Illness: Strain of enteropathic E. coli bacteria that produces toxins in human intestine  Incubation period: Two to four days Symptoms: Hemorrhagic colitis; hemolytic uremic syndrome Foods Implicated: Raw and undercooked ground beef, raw milk, alfalfa sprouts, unpasteurized fruit juices, dry-cured salami, lettuce, game meat, and cheese curds.  Steps for prevention: Thoroughly cook meat; avoid cross-contamination; only use pasteurized fruit juices. Exclude infected food handlers.
Hepatitis A I llness: Viral infection Incubation period:   Symptoms: Mild fever, general weakness, nausea, abdominal pain; can develop into jaundice Foods Implicated: Ready-to-eat foods, shellfish, fresh green onions, contaminated water Steps for prevention: Wash hands properly at appropriate time. Avoid bare hand contact with food; purchase shellfish from reputable supplier; exclude employees diagnosed with Hepatitis A from work     Listeriosis I llness: Bacterial infection from strain of Listeria monocytogenes Incubation period: Two days to three weeks Symptoms: Meningitis, sepsticemia, miscarriage Foods Implicated: Vegetables, unpasterized milk and dairy foods, raw meat, and ready-to-eat foods including deli meats Steps for prevention: Purchase pasteurized milk and other dairy foods, cook foods properly, avoid cross- contamination; use sanitary practices
Norwalk virus I llness: Infection with Norwalk virus Incubation period: 12 to 48 hours Symptoms: Nausea, vomiting, diarrhea, abdominal cramps Foods Implicated: Raw oysters/shellfish, contaminated water and ice, ready-to-eat foods. Steps for prevention: Adequate treatment and disposal of sewage; restriction of infected food handlers from working with food until they no longer shed virus
Salmonellosis I llness: Infection with Salmonella bacteria Incubation period: 12 to 24 hours Symptoms: Nausea, diarrhea, abdominal pain, fever, headache, chills, prostration Foods Implicated: Meat, poultry, egg or dairy products Steps for prevention: Cook thoroughly, avoid cross-contamination, exclude infected food handlers.
Staphylococcus I llness: Toxin produced by bacteria strain of Staphylococcus aureus. Incubation period: One to six hours Symptoms: Severe vomiting, diarrhea, abdominal cramping Foods Implicated: Custard or cream-filled baked goods, ham, poultry, eggs, potato salad, cream sauces, sandwich fillings Steps for prevention: Refrigerate foods, use safe food handling practices; restrict food handlers with open cuts and sores.
Vibrio I llness: Bacterial infection caused by strains of parahaemolyticus and vulniticus Incubation period:   Symptoms: Diarrhea, abdominal cramps; nausea and vomiting; fever and chills Foods Implicated: Raw or partially cooked oysters Steps for prevention: Purchase oysters from approved, reputable supplier; cook to 145 degrees F internal temperature
Yersiniosis I llness: Infection with Yersinia bacteria Incubation period: 1 to 3 days Symptoms: Enterocolitis, may mimic acute appendicitis Foods Implicated: Raw milk, chocolate milk, water, pork, other raw meats Steps for prevention: Purchase pasteurized milk; cook foods throroughly; no cross-contamination
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