Illness: Staphylococcus (Intoxication)

• Foods: Cooked ham, meat, poultry, sauces, gravy, egg, and dairy products
• Symptoms: Sudden onset of nausea, vomiting, diarrhea, abdominal cramps and dehydration.
• Onset: 1 to 6 hours after eating
• Prevention: Prompt refrigeration of foods, sanitary food handling. Food handlers with infected wounds or burns should not handle foods.

Illness: Botulism (Intoxication)

• Foods: Home canned foods, foods left out overnight such as baked potatoes in foil, vacuum packaging
• Symptoms: Dry mouth double vision, difficulty focusing, trouble speaking, swallowing, breathing, nausea, vomiting, stomach, cramps, and diarrhea
• Onset: 12 to 36 hours after eating
• Prevention: Do not use home-canned products, use careful time and temperature controls for all large and bulky foods, Do not use food from dented or damaged cans.

Illness: Clostridium Perfringens Enteris (Infection)

• Food: Cooked meat products, poultry, gravy, stew, meat pies
• Symptoms: Diarrhea, stomach pains
• Onset: 8 to 22 hours after eating
• Prevention: Proper time and temperature control in cooling and reheating cooked meat, poultry, and beans dishes and products to 165° F or above.

Illness: Salmonellosis (Infection)

• Foods: Poultry and poultry salad, unpasteurized milk, raw eggs, ad unpasteurized egg products
• Symptoms: stomach pain, diarrhea, nausea, chills, fever, and headache
• Onset: 6 to 72 hours
• Prevention: Proper cooking temperatures of poultry, eggs and egg products, Prompt refrigeration of food. Hand washing before and after food preparation.

Illness: Shigellosis (Infection)

• Foods: Potato, tuna, shrimp, turkey, macaroni salads, lettuce, moist and mixed foods
• Symptoms: Abdominal pains, diarrhea, fever, chills, vomiting
• Onset: 1 to 7 days after eating
• Prevention: Avoid cross-contamination, avoid fecal contamination from food handlers by practicing good person hygiene, use sanitary food and water sources, control flies, cool foods rapidly.

Illness: Hepatitis A (Infection)

• Foods: Shellfish (oysters, clams, mussels, scallops) from polluted water.
• Symptoms: Appetite loss nausea, vomiting, and lethargy, Patients may develop jaundice with darkened urine.
• Onset: 2 to 6 weeks after eating
• Prevention: Thoroughly cook shellfish, wash hands after using restroom.

Illness: E Coli 0157;H7 Enteritis Escherichia Coli (Infection)

• Foods: Raw and undercooked ground beef, and other red meats, imported cheeses, unpasteurized milk.
• Symptoms: Severe stomach cramps, bloody diarrhea, nausea, and vomiting
• Prevention: Cook ground beef thoroughly to (155°F) for 15 seconds avoid cross-contamination, avoid decal contamination from food handlers by practicing good personal hygiene.

Illness: Listeriosis-Monocytogenes

• Foods: Raw and processed meat, pate raw seafood, coleslaw, soft, cheese, unpasteurized milk and cheese made from it.
• Symptoms: Fever, chills, headache, vomiting, meningitis, backache
• Onset: 1 day to 3 weeks after eating
• Prevention: Avoid unpasteurized milk products. Thoroughly reheat frozen or refrigerated processed meat and poultry products.

Illness: Trichenella Spirallis

• Foods: Raw or undercooked meats containing encysted larvae
• Symptoms: Muscle soreness and pain
• Prevention: Cook all pork to at least 145°F for 15 seconds

Illness: Norovirus

• Foods: Clams, oysters, food handled by an infected person
• Symptoms: Fever, nausea, vomiting, abdominal pain, headache
• Onset: 10 hours to 7 days after eating
• Prevention: Proper handwashing, cook raw shellfish