Foodborne Illnesses

The following is a list of common foodborne illnesses.

If you or anyone in your household, have any of the following symptoms please seek medical attention right away or call 911.

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