Kathy Vu Culinary I Block 4 Foodborne Illnesses Kathy Vu Culinary I Block 4

Salmonellosis Pathogen: Salmonella spp. Incubation period: 6 to 48 hours Most likely food source : poultry, shell eggs + products, raw meat and meat products, milk/milk products, reptiles Symptoms: Nausea, vomiting, abdominal cramps, headache, fever, and diarrhea; may cause sever dehydration in infants and elderly Prevention: Thoroughly cook poultry to at least 165 degrees Fahrenheit for at least 15 and other food to required minimum internal temperature. Properly refrigerate food and avoid cross contamination. Ensure that employees practice good personal hygiene .

Shigellosis(bacillary dysentery) Pathogen: Shigella spp. Incubation period: 12 to 48 hours Most likely food source for illness: Salads( potato, tuna , shrimp, chicken, macaroni); lettuce, raw vegetables, milk and dairy products; poultry Symptoms: Diarrhea, abdominal pain, fever, nausea, cramps, vomiting, chills, fatigue, dehydration Prevention: Ensure that employees practice good hygiene with ready to eat food. Avoid cross contamination, use sanitary food and water sources, and properly cool food.

Listeriosis Pathogen: Listeria monocytogenes Incubation period: 1 day to 3 weeks Most likely food source for illness: Raw meat, dairy products, vegetables, seafood, and soft cheeses Symptoms: Fever, muscle aches, diarrhea, nausea, headache, stiff neck, confusion, loss of balance, and convulsions. Prevention: Wash raw vegetables and cook raw food thoroughly. Reheat foods to their designated internal temperatures. Avoid soft cheeses such as feta, Brie, and bleu. Wash hands, knives, and cutting boards after handling uncooked foods.

Staphylococcal Gastroenteritis Pathogen: Staphylococcus aureus Incubation period: 2 to 4 hours Most likely food source for illness: Ham Symptoms : Severe nausea, vomiting, diarrhea, abdominal cramping, headache, fever Prevention: Wash hands thoroughly before handling food. Food contact surfaces and equipment such as slicers should be cleaned and sanitized.

Hepatitis A Pathogen: Hepatovirus or hepatitis A virus Incubation period: 10 to 50 days Most likely food source for illness: Shellfish Symptoms: Sometimes no symptoms. Jaundice, fatigue, fever, abdominal pain, nausea, diarrhea, and appetite loss. Prevention: Vaccination of Hepatitis A vaccine or buy shellfish from approved sellers.

Norovirus Gastroenteritis Pathogen: Norovirus(formerly called Norwalk virus) Incubation period:24 to 48 hours Most likely food source for illness: Clams and oysters Symptoms : Nausea, vomiting, diarrhea, abdominal pain, muscle aches, headache, and weakness. Prevention : Hand washing, surface sanitizing, buy seafood from approved/credited sources.

Rotavirus Gastroenteritis Pathogen: Rotavirus Incubation period: 2 days Most likely food source for illness: It affects a lot of livestock such as poultry and cattle and therefore affecting us. Symptoms: dehydration, watery diarrhea, vomiting, and fever Prevention: Rotarix and RotaTeq(vaccinations)

Trichinosis Pathogen: Trichinella spiralis(parasite) Incubation period:4 to 28 days Most likely food source for illness: Undercooked pork and wild game Symptoms: Nausea, heartburn, dyspepsia, diarrhea, headache, fever, chills, cough, and muscle pain. Prevention: Cooking meat products to their correct internal temperature. Cook pork to an internal temperature of at least 144 degrees Fahrenheit. Keeping pigs and their pens clean.

Toxoplasmosis Pathogen: Toxoplasma gondii Incubation period:10 to 23 days Most likely food source for illness: Pork, lamb, venison Symptoms of illness: Most people do not usually display symptoms. Some are enlarged lymph nodes, muscle pains, fever, and jaundice. Prevention of foodborne illness: Washing hands, avoid cross contamination, cook for to safe temperatures, and peel or wash fruits and vegetables thoroughly before eating.

Giardiasis Pathogen: Giardia duodenalis(also called G. lamblia) Incubation period: 7 to 14 days Most likely food source for illness: Contaminated water, cattle, and birds Symptoms: Loss of appetite, lethargy, fever, diarrhea, hematuria, vomiting, and stomach cramps Prevention: Wash hands thoroughly, and don’t drink contaminated water.

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