1. Foodborne Illness Review
St. Michael CHS

2. 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

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

4. 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

5. 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.

6. 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.

7. 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

8. 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.

9. 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.

10. 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)

11. 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

12. 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

13. 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)