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.
Turkey Thawing Safety

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