Disease and Organism
That Causes It

Source of Illness

Symptoms

Bacteria

Botulism

Botulinum toxin (produced by Clostridium botulinum bacteria)

Spores of these bacteria are wide-spread. But these bacteria produce toxin only in an anerobic (oxygenless) environment of little acidity. Found in a considerable variety of canned goods, such as corn, green beans, soups, beets, asparagus, mushrooms, tuna, and liver paté. Also in luncheon meats, ham, sausage, stuffed eggplant, lobster, and smoked and salted fish.

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.

Get Medical Help Immediately. Botulism Can Be Fatal.

Campylobacteriosis

Campylobacter jejuni

Bacteria on poultry, cattle, and sheep can contaminate meat and milk of these animals. Chief raw food sources: raw poultry, meat, and unpasteurized milk.

Onset: Generally 2-5 days after eating.

Symptoms: Diarrhea, abdominal cramping, fever, and sometimes bloody stools. Lasts 7-10 days.

Listeriosis

Listeria monocytogenes

Found in soft cheese, unpasteurized milk, imported seafood products, frozen cooked crab meat, cooked shrimp, and cooked surimi (imitation shellfish). The Listeria bacteria resist heat, salt, nitrite, and acidity better than many other micro-organisms. They survive and grow at low temperatures.

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

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.

Perfringens food poisoning

Clostridium perfringens

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.

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.

Salmonellosis

Salmonella bacteria

Raw meats, poultry, milk and other dairy products, shrimp, frog legs, yeast, coconut, pasta and chocolate are most frequently involved.

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.

Shigellosis (bacillary dysentery)

Shigella bacteria

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: 1-7 days after eating.

Symptoms: Abdominal cramps, diarrhea, fever, sometimes vomiting, and blood, pus, or mucus in stool.

Staphylococcal food poisoning

Staphylococcal enterotoxin (produced by Staphylococcus aureus bacteria)

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.

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

Vibrio vulnificus

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: 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

Entamoeba histolytica

Exist in the intestinal tract of humans and are expelled in feces. Polluted water and vegetables grown in polluted soil spread the infection.

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.

Giardiasis

Giardia lamblia

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: 1-3 days.

Symptoms: Sudden onset of explosive watery stools, abdominal cramps, anorexia, nausea, and vomiting. Especially infects hikers, children, travelers, and institutionalized patients.

Virus

Hepatitis A virus

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.

Symptoms and Onset: 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.