Foodborne Illness

Food Protection Topics:

Bacteria cause more cases of foodborne illness than any other type of dangerous microorganism. They are found everywhere and can grow on food. The main reason that they cause so many illnesses is because they have the capability of multiplying quickly.

BACTERIA THAT CAUSE FOODBORNE ILLNESS

BACTERIA FOUND TRANSMISSION SYMPTOMS

Campylobacter
jejuni Intestinal tracts of animals and birds, raw milk, untreated water, and sewage sludge. Contaminated water, raw milk, and raw or undercooked meat, poultry, or shellfish. Fever, headache, and muscle pain followed by diarrhea (sometimes bloody ), abdominal pain, and nausea that appear 2 to 5 days after eating; may last 7 to 10 days.

Clostridium perfringens Soil, dust, sewage, and intestinal tracts of animals and humans. Grows only in little or no oxygen. Called "the cafeteria germ" because many outbreaks result from food left for long periods in steam tables or at room temperature. Bacteria destroyed by cooking, but some toxin-producing spores may survive. Diarrhea and gas pains may appear 8 to 24 hours after eating; usually last about 1 day, but less severe symptoms may persist for to 2 weeks.

Clostridium botulinum Widely distributed in nature, soil, water, on plants, and intestinal tracts of animals and fish. Grows only in little or no oxygen. Bacteria produce a toxin that cause illness. Improperly canned foods, garlic in oil, vacuum-packaged and tightly-wrapped foods. Toxin affects the nervous system. Symptoms usually appear 18 to 36 hours, but can sometimes appear as few as 4 hours or as many as 8 days after eating; doouble vision, droopy eyelids, trouble speaking and swallowing, and difficulty breathing. Fatal in 3 to 10 days if not treated.

Escherichia coli O157:H7 Intestinal tracts of some mammals, raw milk, un-chlorinated water; one of several strains of
E. Coli that can cause human illness. Contaminated water, raw mild, raw or rare ground beef, un-pasteurized apple juice or cider, uncooked fruits and vegetables; person-to-person. Diarrhea or bloody diarrhea, abdominal cramps, nausea, and malaise; can begin 2 to 5 days after food is eaten, lasting about 8 days. Some, especially the very young, have developed hemolytic-uremic syndrome (HUS) that caused acute kidney failure. A purpura (TTP), may occur in adults.

Listeria
monocytogenes Intestinal tract of humans and animals, milk, soil, leaf vegetables; can grow slowly at refrigerator temperatures. Ready-to eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry, soft cheeses and un-pasteurized milk. Fever, chills, headache, backache, sometimes upset stomach, abdominal pain and diarrhea; may take up to 3 weeks to become ill; may later develop more serious illness in at-risk patients (pregnant women and newborns, older adult, and people with weakened immune systems).

Salmonella
(over 2300 types) Intestinal tracts and feces of animals; Salmonella Enteritidis in eggs. Raw or undercooked eggs, poultry and meat, raw milk and dairy products, seafood, and food handlers. Stomach pain, diarrhea, nausea, chills, fever, and headache usually appear 8 to 72 hours after eating; may last 1 to 2 days.

Shigella
(over 30 types) Human intestinal tract; rarely found in other animals. Person-to-person by fecal-oral route; fecal contamination of food and water. Most outbreaks result from food, especially salads, prepared and handled by workers with poor personal hygiene. Disease referred to as "shigellosis" or bacillary dysentery. Diarrhea containing blood and mucus, fever, abdominal cramps, chills, and vomiting; 12 to 50 hours from ingestion of bacteria; can last a few days to 2 weeks.

Staphylococcus
aureus On humans (skin, infected cuts, pimples, noses, and throats) Person-to-person through food from improper food handling. Multiply rapidly at room temperature to produce a toxin that caused illness. Severe nausea, abdominal cramps, vomiting, and diarrhea occur 1 to 6 hours after eating; recovery within 2 to 3 days - longer if severe dehydration occurs.

Center for Food Safety and Applied Nutrition
United States Food and Drug Administration

The American Food Safety Institute can protect your business and help prevent foodborne disease by providing you with the approved food safety training / certification you will need to become a Qualified Food Operator in Connecticut.