Foodborne Illness Review St. Michael CHS

What am I going to Learn? This is a review of the foodborne illnesses You will learn the major food illnesses You will learn the foods involved You will learn the symptoms of each illness

Botulism 12 to 36 hours onset Duration 2 hours to 14 days muscle weakness -eyes, face, chewing, swallowing, - spread down body

Bacillus Cereus 1-6 hour onset Lasts less than one day found in soil and in raw, dried processed foods, such as rice, noodles, and cereal foodborne illnesses occur due to survival of bacterial endospores - improperly cooked. severe nausea, vomiting and diarrhea

Listeria Monocytogenes At least 7 days incubation then onset causes about 43 percent of the food poisoning deaths found in soil, stream water, sewage, plants, and food fever, muscle aches and occasional gastrointestinal symptoms such as severe nausea, vomiting and diarrhea.

Campylobacter appears within 3-5 days after exposure lasts for 2-5 days---more serious episodes can last as long as 10 days. bacteria can be spread to other people through food (contaminated meat or water) and poor hand washing practices as long as the bacteria are in the feces. bloody, diarrhea, peritonitis…, mostly including cramps, fever and pain.

Staphylococcus starts within 30 minutes to 8 hours of eating the contaminated food lasts about 1 day. Symptoms of food-borne Staph don't come from the bacteria themselves, but rather from the toxins they release into foods that are left out at room temperature. toxins are resistant to heating severe nausea, vomiting and diarrhea

Salmonella 12-72 hours typically go away without medical treatment. kitchen surfaces and can be in water, soil, animal feces, raw meats, and eggs. affect the intestines, causing vomiting, fever, and other symptoms that usually resolve without medical treatment.

E. Coli within 3 to 4 days but can occur up to 10 days later last from 5 to 10 days bad stomach cramps and Vomiting, diarrhea, sometimes with blood in it undercooked ground beef (used for hamburgers) vegetables grown in cow manure or washed in contaminated water fruit juice that isn't pasteurized (pasteurization is a process that uses heat to kill germs) E. coli can be passed from person to person, but serious E. coli infection is more often linked to food containing the bacteria. The person eats the contaminated food and gets sick.

Trichinosis begins one to two days after ingestion two to eight weeks after ingestion. muscle pain, fever, and weakness, swelling around the eyes the parasites can pass through the intestinal tract and other tissues, muscle tissues are where the majority of them persist. undercooked or raw pork and pork products, wild animals (deer, bear, carnivores – eating raw meats)

Vibrio V and P Symptoms begin around 38 hours after consumption death in many cases - about 50 percent seafood – raw oysters, undercooked oysters. fecal-oral route, ingestion of bacteria in raw or undercooked seafood, usually oysters, inflammation of the gastrointestinal tract, involving both the stomach and the small intestine and resulting in acute diarrhea

Giardia duodenalis Onset 7 - 14 days. Can last 2 - 4 weeks. contaminated water, food, or by the faecal-oral route, person to person (food handler) diarrhea, excessive gas bloating, nausea, diminished interest in food, possible (but rare) vomiting which is often violent Treatment of drinking water for Giardia

Clostridium Perfringens 8 to22 hours after consumption of foods illness is usually over within 24 hours but less severe symptoms may persist in some individuals for 1 or 2 weeks. abdominal cramping and diarrhea; vomiting and fever Spores of the organism persist in soil, sediments, and areas subject to human or animal fecal pollution. Poorly prepared meat and poultry; gravy the disease is heat-labile (dies at 74 °C)