| Bacteria |
Sources |
Symptoms |
Prevention |
| Salmonella |
Found
in raw or undercooked foods such as poultry, eggs, unpasteurized milk
or other dairy products and meats. |
Headache,
abdominal pain, diarrhea, fever and nausea, which generally begin
8 to 48 hours after eating contaminated food. The symptoms can last
anywhere from 1 to 8 days. |
Cooking
destroys Salmonella. Thoroughly cook meats, poultry, fish and eggs.
Use separate cutting surfaces and knives to prepare raw and cooked
foods. Never consume unpasteurized, raw or undercooked foods of animal
origin. Wash hands and utensils before preparing food. |
| Staphylococcus aureus |
Grows
on protein-rich foods such as meats, poultry, fish, milk products,
milk-based sauces, puddings and custards. Hand-contact, coughing or
sneezing spreads bacteria. |
Nausea,
vomiting, chills, and shallow breathing may begin 2 to 4 hours after
eating contaminated food. The symptoms can last anywhere from 24 to
48 hours. |
Proper
storage of foods to prevent bacterial growth (place meat, fish and
poultry in the coldest part of the refrigerator - on a low shelf at
the back). Don't leave high-risk foods at room temperature for more
than 1-2 hours. Wash hands and utensils before preparing food |
| Clostridium perfringens |
Frequently
occur when large quantities of food are served at room temperature
or from a steam table. Meat, poultry, cooked dried beans ("refried"
beans) and gravies are the most common carriers. The organism lives
in soil, so contamination from unwashed vegetables also is possible |
Symptoms
are relatively mild and include diarrhea and gas pains which begin
between 6 and 24 hours after ingestion and last approximately 24 hours.
The illness is most serious for the sick and elderly. |
Keep
hot foods hot (at or above 140 F or 60 C) and cold foods cold (at
or below 40 F or 4 C). Use shallow storage pans; food should be no
more than 2 inches deep. Reheat leftovers to at least 160 F or 71
C before serving. Wash away all soil from vegetables using clean drinkable
water. Wash hands and utensils before preparing food. |
| Campylobacter jejuni |
Poultry,
shellfish and livestock carry this organism. C. jejuni have been attributed
to undercooked poultry and meats, raw (unpasteurized) milk and untreated
water. |
Muscle
pain, headache and fever followed by diarrhea, abdominal pain and
nausea. Symptoms begin 1 to 10 days following ingestion. |
Cook
ground meats to a uniform internal temperature of at least 160 F or
71 C, ground poultry to 165 F or 74 C. Non-ground poultry to 170 F
or 77 C. Once cooked, keep hot foods above 140 F or 60 C. Keep cold
foods below 40 F or 4 C. Wash hands and utensils before preparing
food. |
| Escherichia coli |
Found
in ground beef products, unpasteurized milk and plant foods. Can be
transmitted through inadvertent contact with fecal matter during processing
of animal foods or because of improper food handling. |
Symptoms
include abdominal cramps and watery diarrhea. Severe cases may include
bloody diarrhea, vomiting and nausea and a low-grade fever. Symptoms
generally begin 3 to 9 days following infection and may last 2 to
9 days. |
Can
be effectively controlled by thorough cooking (see cooking temperatures
above). Reheat foods to 160 F or 71 C. Keep hot foods at or above
140 F or 60 C. Keep cold foods at or below 40 F or 4 C. Avoid unprocessed
fruit and vegetable juices and unpasteurized milk and milk products. |
| Clostridium botulinum |
Widely
distributed in soil. Low-acid fruits and vegetables that pick up botulinum
spores from soil promote growth if improperly canned. |
The
toxin attacks your nervous system causing nausea, vomiting, fatigue,
headache, constipation, paralysis, difficult breathing. Symptoms generally
begin 12 to 36 hours following infection. |
Do
not use foods in cracked jars or swollen or damaged cans. Don't eat
canned fruits or vegetables that have a milky, instead of clear, liquid
surrounding them. Follow home-canning procedures very carefully. When
in doubt, toss it out!! |
