Sources: Occurs when contaminated foods are left at room temperature too long. Meats, poultry, eggs, macaroni salads, cream filled pastries.
Sources: Found in soft cheese, unpasteurized milk, and shellfish. Resistant to heat – they survive and grow at high temperatures.
Prevention: Cook meats to appropriate internal temperatures: Ground Meats (Beef, Pork, Lamb) - 155° F Whole cuts of Beef, Pork, Lamb, & Veal - 145° F All Poultry (whole or ground) - 165 F Reheating leftovers - 165° F
Prevention: Thoroughly cook ground beef Avoid unpasteurized milk Wash hands carefully Wash fruits and vegetables thoroughly, especially those that will not be cooked.
Sources: raw/undercooked beef, especially hamburger and unpasteurized milk.
Symptoms: Symptoms include nausea, vomiting, severe bleeding diarrhea and abdominal cramps; usually lasting 5-10 days. Can cause death in children and the elderly.
Symptoms: Symptoms begin with appetite loss, nausea, vomiting and fever. After 3-10 days patients can develop jaundice and can lead to liver damage.
Symptoms: Symptoms usually start 4-36 hours after eating and include double vision, difficulty swallowing, progressive paralysis of respiratory system.
Prevention: Wash your hands after using the restroom. Do not drink unpasteurized milk. Wash vegetables or fruits thoroughly. Wash your hands after handling raw meat, seafood, or poultry. Make sure all meat, poultry and fish products are well cooked. Re-heat leftover foods thoroughly.
Prevention: Practice good hygiene Thoroughly wash your hands often to help protect yourself from infection. Wash after using the toilet, before preparing food or eating, and after changing a child's diaper. Also, don't share towels, eating utensils or toothbrushes. The hepatitis A vaccine can prevent infection with the virus.
Prevention: Prepare foods safely. Wash your hands before and after handling food. Also wash them after using the bathroom or changing diapers. Wash fruits and vegetables well before eating or cooking. Store foods safely. Cook, refrigerate, or freeze meat, poultry, eggs, fish, and ready-to-eat foods within 2 hours. Make sure your refrigerator is set at 40° F (4° C) or colder. When in doubt, throw it out.
Symptoms: Symptom usually occur 30 minutes to 8 hours after eating including diarrhea, vomiting, nausea, abdominal pain, and cramps usually lasting 24 to 48 hours.
Symptoms: Symptoms usually start 2-5 days after eating. Symptoms include diarrhea, abdominal cramping, fever, and sometimes bloody stools. Can last up to 10 days.
Source: Found in improperly canned foods; Also in deli meats, ham, sausage, and some seafood
Symptoms: Symptoms are reported 48-72 hours after eating contaminated foods and include fever, headache, nausea and vomiting. Can cause fetal and infant death.
Sources: Raw meats, poultry, milk and other dairy products. Raw eggs
Prevention: Insure that all foods are properly canned and time temperature guidelines are followed. Do not buy dented or damaged cans. This contaminate requires medical help immediately – Botulism can be fatal
Prevention: Cook poultry products to internal temperature of 165° F Don’t eat raw eggs Don’t drink unpasteurized milk
Symptoms: Symptoms start 8-12 hours after eating and include abdominal pain, diarrhea, and sometimes nausea and vomiting; usually lasting 12-24 hours in mild cases.
Sources: Oral fecal contact – when hands are not washed thoroughly after using the restroom, Shell fish in sewer polluted waters.
Source: Raw poultry, meat, and unpasteurized milk. This bacteria is found on poultry, cattle and sheep and can contaminate the meat and milk of these animals
