Food Poisoning

- also known as foodborne illness

or foodborne disease
- is any illness that results from
eating food contaminated with:
- bacteria and virus
- parasites, molds, toxins and
contaminants,
- allergens

Bacteria
- Are microscopic single-celled
organism thrive in diverse
environment.
- They can live in soil, in the ocean
and in human and animal gut
- Some are helpful by curdling milk
into yogurt or helping with digestion
- Others are destructive and cause
diseases

Examples of Common Bacteria that

Cause Foodborne Disease

Bacillus Cereus
Clostridium Botulinum
Clostridium Perfringens
Campylobacter
Escherichia Coli or E. Coli
Listeria
Salmonella
Shigella
Staphylococcus Aureus
Vibrio: Vibrio Vulnificus and Vibrio
Parahaemolitucus

Bacillus Cereus
Is a type of bacteria that
produces toxins.
These toxins can cause two
types of illness:
1. One type characterized by
diarrhea
2. Emetic Toxin, characterized by
nausea and vomiting

Bacillus Cereus
Incubation Time
Signs and Symptoms
Food Sources
Diarrhea: 6-15 hours
abdominal cramps,
meats, stews, gravies,
Emetic(vomiting): 30
watery diarrhea,
vanilla sauce
minutes to 6 hours
nausea

Clostridium Botulinum
It causes Botulism, a rare but
serious illness caused by a
bacterium which occurs in soil.
It produces a toxin that affects
your nerves.
Foodborne botulism comes from
eating foods contaminated with
the toxin.

Clostridium Botulinum
Incubation Time

12-72 hours

Signs and Symptoms

Food Sources
vomiting, diarrhea,
improperly canned
blurred vision, difficulty foods, especially home
in swallowing, muscle
canned vegetables,
weakness. Can result fermented fish, baked
to respiratory failure potatoes in aluminum
and death
foil

Clostridium Perfringens
It is one of the most common cause of food poisoning
that causes nearly a million illness in the United
States each year.
These bacteria can grow at 40-140 oF (the
Temperature Danger Zone).
They grow more quickly at room temperature but they
cannot grow at refrigerator or freezer temperature.
Its infections often occur when foods are prepared in
large quantities and then kept warm for a long time
before serving.
Thats why outbreak of these infections are usually
linked to institutions such as hospitals, school
cafeterias, prisons, and nursing homes or events with
catered food.

Clostridium Perfringens
Incubation Time

Signs and Symptoms

8-16 hours

intense abdominal
cramps, watery
diarrhea

Food Sources
meats, poultry, gravy,
dried or precooked
foods, time and/or
temperature-abused
food

Escherichia Coli or E. Coli

A type of bacteria that lives in
human intestine and intestines
of animals.
Most type of E. Coli can be
harmless but some can make you
sick.
The worst type of E. Coli is E.
Coli O157:H7 which cause bloody
diarrhea and can cause kidney
failure and even death.

Escherichia Coli or E. Coli

Illness

Incubation
Time

E. Coli
infection/Traveler
's Diarrhea

1-3 days

E. Coli O157:H7
infection /
Hemorrhagic
Colitis

1-8 days

Signs and
Food Sources
Symptoms
watery diarrhea,
water or food
abdominal
contaminated
cramps, some
with human feces
vomiting
severe (often
bloody) diarrhea, undercooked
abdominal pain beef (especially
and vomiting.
hamburger),
Usually, little or
unpasteurized
no fever is
milk and juice,
present. More
raw fruits and
common in
vegetables (e.g.
children 4 years
sprouts), and
and younger. Can contaminated
lead to kidney
water
failure

Listeria
It is found in soil and water, and some
animals including poultry and cattle.
It can be present in raw milk and foods
made from raw milk.
It can also live in food processing plants
and contaminate a variety of processed
meat.
Unlike many other germs, it can grow even
in cold temperature of the refrigerator.
Listeria is killed by cooking and
pasteurazation.

Listeria
Incubation Time

Signs and Symptoms

Food Sources
fever, muscle aches,
and nausea or
diarrhea. Pregnant
women may have mild
9-48 hours for gastrounpasteurized milk,
flu-like illness, and
intestinal symptoms,
soft cheese made with
infection can lead to
unpasteurized milk,
premature delivery or
2-6 weeks for invasive
ready-to-eat deli
stillbirth. The elderly or
disease
meats.
immunocompromised
patients may develop
bacteremia or
meningitis.

Salmonella
Is also one of the most common
causes of food poisoning.
Symptoms usually last for 4-7 days
and most people get better without
treatment.
But, Salmonella can cause more
serious illness in older adults, infants
and persons with chronic diseases.
Salmonella is killed by cooking and
pasteurization

Salmonella
Incubation Time

Signs and Symptoms

6-48 hours

diarrhea, fever,
abdominal cramps,
vomiting

Food Sources
eggs, poultry, meat,
unpasteurized milk or
juice, cheese,
contaminated raw
fruits and vegetables

Shigella
It can cause Shigellosis.
People with shigellosis shed the
bacteria in their feces.
The bacteria can spread from an
infected to contaminated water or
food, or directly to another person.
Getting just a little bit of the Shigella
bacteria is enough to cause symptoms.
The illness is most commonly seen in
child-care facilities and school.

Shigella
Incubation Time

Signs and Symptoms

4-7 days

abdominal cramps,
fever, and diarrhea.
Stools may contain
blood and mucus

Food Sources
raw produce,
contaminated drinking
water, uncooked foods
and cooked foods that
are not reheated after
contact with infected
handler

Staphylococcus Aureus
Is a type of bacteria commonly found on the
skin and hair as well as in the nose and throat
of people and animals.
It multiply quickly at room temperature to
produce a toxin that can cause food poisoning
when a food handler contaminates food and
then the food is not properly refrigerated.
Other sources of food contamination include
the equipment and surfaces on which food is
prepared.
Styphylococcus is killed by cooking and
pasteurization.

Staphylococcus Aureus
Incubation Time
1-6 hours

Signs and Symptoms

Food Sources
sudden onset of severe
unrefrigerated or
nausea and vomiting.
improperly refrigerated
Abdominal cramps.
meats, potato and egg
Diarrhea and fever
salads, cream pastries
maybe present

Vibrio: Vibrio Vulnificus and Vibrio

Parahaemolitucus
Are bacteria that occur naturally
in warm coastal areas.
Vibrios typically cause disease in
people who eat contaminated
seafood.

Vibrio: Vibrio Vulnificus and Vibrio

Parahaemolitucus
Illness

Incubation
Time

Vibrio
Parahaemolyticus
infection

4-96 hours

Vibrio Vulnificus
infection

1-7 days

Signs and
Food Sources
Symptoms
watery
(occasionally
undercooked or
bloody) diarrhea,
raw seafood such
abdominal
as shellfish
cramps, nausea,
vomiting, fever
vomiting,
diarrhea,
abdominal pain,
bloodborne
infection. Fever,
bleeding within undercooked or
the skin, ulcers
raw seafood
requiring surgical
(especially
removal. Can be
oysters)
fatal to persons
with liver

How to Prevent Food Poisoning

Maintain personal hygiene
Wash hands thoroughly before and after
preparing food, after using the toilet and
handling garbage
Keep working areas, cooking tools, utensils
and equipment clean and sanitized
Get prompt medical care for infected
wounds
Thoroughly cook foods, particularly meat,
poultry and gravies, to a safe minimum
temperature

How to Prevent Food Poisoning

If food is to be stored longer than two
hours, keep hot foods hot (over 140 oF)
and cold foods cold (40oF)
Store cooked food in a wide, shallow
container and refrigerate as soon as
possible
Keep raw meat, especially poultry,
separate from other food
Do not drink raw or unpasteurized milk
Consume perishable and ready-to-eat
foods as soon as possible

How to Prevent Food Poisoning

Separate cooked foods from
ready-to-eat foods. Do not use
utensils on cooked foods that
were previously used on raw
foods and do not place cooked
foods on plates qhere raw foods
once were unless it has been
cleaned thoroughly.
Purchase food supply only from
reliable sources