Foodborne Illness BACTERIA

Sources

Symptoms

Botulism

The spores are heat resistant and can survive in foods that are incorrectly or minimally processed. The small numbers of outbreaks reported annually in the U.S. are mostly associated with inadequately processed, home-canned foods, but occasionally commercially-produced foods have been involved in outbreaks.

Onset: Generally 4-36 hours after eating. Symptoms: Neurotoxic symptoms, including double vision, inability to swallow, speech difficulty, and progressive paralysis of the respiratory system.

Sausages, meat products, canned Botulism can be fatal so medical attention vegetables and seafood products have been needs to be sought immediately. vehicles for human botulism Bacteria on poultry, cattle, and sheep can contaminate meat and milk of these animals. Chief raw food sources: raw poultry, meat, and unpasteurized milk. The bacterium E. coli O157:H7 is a rare but dangerous type of E. coli. The organism can be found on a small number of cattle farms and can live in the intestines of healthy cattle. Meat can become contaminated during slaughter, and organisms can be thoroughly mixed into beef when it is ground. Bacteria present on the cow's udders or on equipment may get into raw milk. Onset: Generally 2-5 days after eating. Symptoms: Diarrhea, abdominal cramping, fever, and sometimes bloody stools. Lasts 710 days. Onset: Generally 2-5 days after eating. Symptoms: Severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea or no symptoms. Usually little or no fever is present, and the illness resolves in 5 to 10 days. In some persons, particularly children under 5 years of age and the elderly, the infection can also cause a complication called hemolytic

Campylobacteriosis

E-coli O157:H7

Eating meat, especially ground beef that has not been cooked sufficiently to kill E. coli O157:H7 can cause infection. Contaminated meat looks and smells normal. Although the number of organisms required to cause disease is not known, it is suspected to be very small. Among other known sources of infection are consumption of sprouts, lettuce, salami, unpasteurized milk and juice, and swimming in or drinking sewage-contaminated water. Bacteria in diarrheal stools of infected persons can be passed from one person to another if hygiene or handwashing habits are inadequate. This is particularly likely among toddlers who are not toilet trained. Family members and playmates of these children are at high risk of becoming infected. Young children typically shed the organism in their feces for a week or two after their illness resolves. Older children rarely carry the organism without symptoms. Found in soft cheese, unpasteurized milk, hot dogs and deli meats, imported seafood products, frozen cooked crab meat, cooked shrimp, and cooked surimi (imitation

uremic syndrome (HUS), in which the red blood cells are destroyed and the kidneys fail. About 2%-7% of infections lead to this complication. In the United States, hemolytic uremic syndrome is the principal cause of acute kidney failure in children, and most cases of hemolytic uremic syndrome are caused by E. coli O157:H7.

Listeriosis

Onset: From 7-30 days after eating, but most symptoms have been reported 48-72 hours after consumption of contaminated food.

shellfish). The Listeria bacteria resist heat, salt, and acidity better than many other micro-organisms. They survive and grow at refrigeration temperatures.

Symptoms: Fever, headache, nausea, and vomiting. Primarily affects pregnant women and their fetuses, newborns, the elderly, people with cancer, and those with impaired immune systems. Can cause fetal and infant death. Onset: Generally 8-12 hours after eating. Symptoms: Abdominal pain and diarrhea, and sometimes nausea and vomiting. Symptoms last a day or less and are usually mild. Can be more serious in older or debilitated people.

Perfringens food poisoning

In most instances, caused by failure to keep food hot. A few organisms are often present after cooking and multiply to toxic levels during cool down and storage of prepared foods. Meats and meat products are the foods most frequently implicated. These organisms grow better than other bacteria between 120-130 F. So gravies and stuffing must be kept above 140 F. Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved. Found in milk and dairy products, poultry, and potato salad. Food becomes contaminated when a human carrier does not wash hands and then handles liquid or food that is not thoroughly cooked afterwards. Organisms multiply in food left at room temperature.

Onset: Generally 8-12 hours after eating. Symptoms: Abdominal pain and diarrhea, and sometimes nausea and vomiting. Symptoms last a day or less and are usually mild. Can be more serious in older or debilitated people. Onset: 1-7 days after eating. Symptoms: Abdominal cramps, diarrhea, fever, sometimes vomiting, and blood, pus, or mucus in stool.

Salmonellosis

Shigellosis (bacillary dysentery)

Staphylococcal food poisoning

Toxin produced when food contaminated with the bacteria is left too long at room temperature. Meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries are good environments for these bacteria to produce toxin. The bacteria live in coastal waters and can infect humans either through open wounds or through consumption of contaminated seafood. The bacteria are most numerous in warm weather.

Onset: Generally 30 minutes-8 hours after eating. Symptoms: Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal.

Vibrio Infection

Onset: Abrupt. Symptoms: Chills, fever, and/or prostration. At high risk are people with liver conditions, low gastric (stomach) acid, and weakened immune systems.

PROTOZOA
Amebiasis Exist in the intestinal tract of humans and are expelled in feces. Polluted water and vegetables grown in polluted soil spread the infection. Most frequently associated with consumption of contaminated water. May be transmitted by uncooked foods that become contaminated while growing or after cooking by infected food handlers. Cool, moist conditions favor organism's survival. Onset: 3-10 days after exposure. Symptoms: Severe crampy pain, tenderness over the colon or liver, loose morning stools, recurrent diarrhea, loss of weight, fatigue, and sometimes anemia. Onset: 1-3 days. Symptoms: Sudden onset of explosive watery stools, abdominal cramps, anorexia, nausea, and vomiting. Especially infects hikers, children, travelers, and institutionalized patients.

Giardiasis

VIRUSES
An extremely common cause of foodborne illness, and the leading cause of acute gastroenteritis, though rarely diagnosed, because the laboratory test is not widely available. Norwalk-like virus spreads primarily from one infected person to another. Infected persons can contaminate a salad, sandwich or other food as they prepare it if they have the virus on their hands. Mollusks (oysters, clams, mussels, scallops, and cockles) become carriers when their beds are polluted by untreated sewage. Raw shellfish are especially potent carriers, although cooking does not always kill the virus. Onset: Generally 24-28 hours after exposure. Symptoms: Nausea, vomiting, diarrhea, abdominal pain. Headache and low-grade fever may also accompany this infection. Lasts for 24 to 60 hours.

Calcivirus (Norwalklike virus, Norovirus)

Onset and Symptoms: Begins with malaise, appetite loss, nausea, vomiting, and fever. After 3-10 days patient develops jaundice with darkened urine. Severe cases can cause liver damage and death.

Hepatitis A virus

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