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Even though the United States has one of the safest food supplies in the world, there are still
millions of cases of foodborne illness each year. Here are common foodborne pathogens
(disease-causing microorganisms) with research-based information that includes:
Cause of illness
Incubation period
Symptoms
Possible contaminants
Steps for prevention
Bacillus cereus
Cause of illness: large molecular weight protein (diarrheal type) or highly heat-stable
toxin (emetic type)
Incubation period: 30 minutes to 15 hours
Symptoms: diarrhea , abdominal cramps, nausea, and vomiting (emetic type)
Possible contaminants: meats, milk, vegetables, fish, rice, potatoes, pasta, and cheese
Steps for prevention: pay careful attention to food preparation and cooking guidelines.
Campylobacter jejuni
Clostridium botulinum
Clostridium perfringens
Cryptosporidium parvum
Cause of Illness: Drinking contaminated water; eating raw or undercooked food; putting
something in the mouth that has been contaminated with the stool of an infected person
or animal; direct contact with the droppings of infected animals.
Incubation Period: Two to 10 days
Symptoms: Watery diarrhea accompanied by mild stomach cramping, nausea, loss of
appetite. Symptoms may last 10 to 15 days.
Possible Contaminants: Contaminated water or milk, person-to-person transmission
(especially in child daycare settings). Contaminated food can also cause infections.
Steps for Prevention: Avoid water or food that may be contaminated; wash hands after
using the toilet and before handling food. If you work in a child care center where you
change diapers, be sure to wash hands thoroughly with soap and warm water after every
diaper change, even if you wear gloves. During communitywide outbreaks caused by
contaminated drinking water, boil drinking water for 1 minute to kill the
Cryptosporidium parasite. Allow water to cool before drinking it.
Giardia lamblia
Cause of Illness: Strain of Giardia lamblia Incubation Period: One to two weeks
Symptoms: Infection of the small intestine, diarrhea, loose or watery stool, stomach
cramps, and lactose intolerance.
Possible Contaminant: Giardia is found in soil, food, water, or surfaces that have been
contaminated with the feces from infected humans or animals..
Steps for Prevention: Avoid swallowing contaminated recreational water (pools, hot tubs,
fountains, lakes, rivers, ponds) or contaminated bathroom fixtures, toys, changing tables,
diaper pails; avoid eating uncooked contaminated food; boil water for 1 minute before
use or use a water filter with an absolute pore size of at least 1 micron or rated for "cyst
removal." Cholorination or iodination of water may be less effective. Avoid fecal
exposure during sexual activity
Hepatitis A
Listeria monocytogenes
Salmonellosis
Staphylococcus
Shigella
Cause of illness: Water contaminated with human feces and unsanitary food handling
Incubation period: 12 to 50 hours
Symptoms: abdominal pain, cramps, diarrhea, fever, vomiting, blood, and pus
Possible contaminants: salads, raw vegetables, dairy products, and poultry
Steps for prevention: practice proper washing and sanitizing techniques.
Toxoplasma gondii
Vibrio
Yersiniosis
Article History
o Revision Date: 6/22/2010
Handwashing is essential
The most commonly used utensil in food production is the preparer's hands, which is why proper
and timely handwashing is essential to preventing foodborne illness. Hands should be washed
before preparing food; after taking a break; after using the restroom; after sneezing, coughing or
using a tissue; after touching any part of the body; and before putting on single-use gloves.
Resources:
Toxoplasma gondii
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