This alphabetical listing of some pathogens describes their characteristics.
Bacillus cereus |
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| Illness: | Bacillus cereus gastroenteritis | ||
| 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 | ||
Clostridum botulinum |
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| Illness: | Botulism, caused by 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 |
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| Illness: | Clostridium perfingens gastroenteritis is a 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 |
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| Illness: | Campylobacteriosis is bacterial infection, which can be caused by low numbers of Campylobacter bacteria | ||
| 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 |
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| Illness: | Cryptosporidiosis, which is a 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 |
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| Illness: | Hemorrhagic colitis, an infection which can lead to hemolytic uremic syndrome | ||
| 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 |
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| Illness: | Hepatitis A which is a viral infection | ||
| Incubation period: | Approximately 28 days (range 15 – 50 days) | ||
| 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 | ||
Listeria monocytogenes |
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| Illness: | Listeriosis, a serious bacterial infection caused by eating food contaminated with 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 |
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| Illness: | 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 | ||
Salmonella sp. |
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| Illness: | Salmonellosis is an intestinal infection caused by Salmonella bacteria | ||
| Incubation period: | 12 to 72 hours | ||
| Symptoms: | Nausea, diarrhea, abdominal pain, fever, headache, chills, prostration | ||
| Foods Implicated: | Meat, poultry, fresh shell eggs or dairy products | ||
| Steps for prevention: | Cook thoroughly, avoid cross-contamination, exclude infected food handlers. | ||
Staphylococcus aureus |
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| Illness: | Staphylococcal gastroenteritis is a gastrointestinal illness caused by toxins produced by Staphylococcus aureus bacteria. | ||
| 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 bacteria |
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| Illness: | Vibrio gastroenteritis which is a bacterial infection caused by Vibrioparahaemolyticus and Vibrio vulniticus | ||
| 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 | ||
Yersinia enterocolitica |
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| Illness: | Yersiniosis is an infectious disease caused by the 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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