> Departments > Health & Environment > Environmental Health Services > Restaurant Inspection Database > Foodborne Illness

Restaurant Inspection Database

Foodborne Diseases

Thanks to the Salt Lake City-County Health Department!

For providing us with this information and allowing us to reprint this page

 

Bacillus cereus  
(Food Poisoning)		 ONSET:
1-16 Hours
FOOD INVOLVED: 
Grains including rice, flour, dry-mix products, i.e. for soups, gravies, puddings and dried potatoes.
SYMPTOMS: 
Diarrhea, abdominal pain, nausea, and vomiting.
PREVENTION: 
Do not hold prepared foods at room temperature; refrigerate quickly after preparation; keep dry foods and mixes dry.
 
Botulism   
(Food Poisoning)		 ONSET:
12-36 Hours
FOOD INVOLVED: 
Inadequately processed, usually home canned, low acid foods, meat and fish.
SYMPTOMS: 
Difficulty in swallowing, weakness, dizziness, voice changes
PREVENTION: 
Toxin destroyed by boiling; cook foods thoroughly; use a pressure cooker in processing.
 
Clostridium perfringens 
(Food Poisoning)		 ONSET:
6-24 Hours
FOOD INVOLVED: 
Stews, meat pies or meat gravies held at warm temperatures.
SYMPTOMS: 
Nausea, sometimes vomiting, colicky, pains, diarrhea.
PREVENTION: 
Thoroughly cook foods; refrigerate at 40 degrees Fahrenheit or less; hold at 150 Fahrenheit or more. 
 
Staphylococcus aureus 
(Food Poisoning)		 ONSET:
1-6 Hours
FOOD INVOLVED: 
Cooked ham, salads of protein food, custard pastries, Hollandaise sauce, warmed over food.
SYMPTOMS: 
Nausea, vomiting, diarrhea, acute prostration, abdominal cramps.
PREVENTION: 
Cook foods thoroughly; refrigerate at 40 degrees Fahrenheit or less; hold at 150 Fahrenheit or more; keep hands clean and skin sore-free.
 
Campylobacter  
(Diarrhea)		 ONSET:
1-10 Days
FOOD INVOLVED: 
Raw milk, uncooked chicken, raw hamburger and water.
SYMPTOMS: 
Nausea, cramps, headache, sometimes fever, diarrhea.
PREVENTION: 
Cook foods thoroughly; use boiled or treated water.
 
E. coli O157:H7 
(Diarrhea)		 ONSET:
12-72 Hours
FOOD INVOLVED: 
Ground beef, water.
SYMPTOMS: 
Abdominal cramps, bloody diarrhea, fever, vomiting.
PREVENTION: 
Cook foods thoroughly; clean hands; use sterile formula preparation.
 
Shigella 
(Dysentery)		 ONSET:
1-7 Days
FOOD INVOLVED: 
Moist foods, salads, dairy products, contaminated water.
SYMPTOMS: 
Diarrhea, fever, vomiting and cramps.
PREVENTION: 
Strict cleanliness when handling food; thorough cooking; proper refrigeration.
 
Listeriosis 
ONSET:
4 Days to 3 Weeks
FOOD INVOLVED: 
Milk products, unwashed vegetables, raw or improperly processed wild and domestic meats.
SYMPTOMS: 
Flu-like symptoms with fever & nausea; pregnancy interruption.
PREVENTION: 
Use only pasteurized dairy products; avoid eating unwashed vegetables or raw meats; cook thoroughly.
 
Salmonellosis 
ONSET:
6-72 Hours
FOOD INVOLVED: 
Inadequately cooked poultry, eggs or food containing them; meat, dairy products.
SYMPTOMS: 
Abdominal pain, diarrhea, chills, fever, frequent vomiting, prostration.
PREVENTION: 
Thorough cooking of food; clean hands; sanitized utensils and surfaces; prompt refrigeration.
 
Hepatitis A  
(Infectious hepatitis)		 ONSET:
15-50 Days
FOOD INVOLVED: 
Raw seafood from polluted waters, food contaminated by infected handler, polluted water.
SYMPTOMS: 
Nausea, abdominal pain, weakness and discomfort, fever.
PREVENTION: 
Clean hands with soap; good hygiene; use foods from approved sources; cook seafood; use boiled or treated water.
 
Vincent's angina 
(Trench Mouth)		 ONSET:
3-5 Days
FOOD INVOLVED: 
Unsanitized utensils, glasses, containers.
SYMPTOMS: 
Sore throat, bleeding gums, pain.
PREVENTION: 
Sanitization of equipment; good oral hygiene.
 
Norwalk virus 
(Viral gastroenteriitis)		 ONSET:
10-51 Hours
FOOD INVOLVED: 
Beef, chicken, pork or pork products; meat salads, vegetable salads, salad dressings.
SYMPTOMS: 
Diarrhea, abdominal cramps, nausea, vomiting, fever.
PREVENTION: 
Thoroughly cooked foods; chill rapidly; refrigerate at 40 degrees Fahrenheit less; hold at 150 Fahrenheit or more.
 
Tapeworm ONSET:
3-6 weeks
FOOD INVOLVED: 
Insufficiently cooked beef, pork or fish products.
SYMPTOMS: 
Nervousness, insomnia, loss of weight, abdominal pain, nausea, diarrhea, anemia.
PREVENTION: 
Buy only government inspected meats; cook meat and fish thoroughly; inspect carefully.
 
Trichinosis ONSET:
1-45 Days
FOOD INVOLVED: 
Raw or insufficiently cooked pork and pork products, and pork mixed in with beef.
SYMPTOMS: 
Swollen eyelids, diarrhea, muscle soreness, thirst, sweating,  chills, weakness, remittent high fever.
PREVENTION: 
Cook pork and pork products thoroughly to an internal temperature of 165 degrees Fahrenheit or more.
This information supplied by a chart from "Eater's Digest" published by the City of Milwaukee, Wisconsin