Foodborne Illness-Causing Organisms

Cyclospora cayetanensis onset time

1-14 days, but usually at least 1 week

E. coli producing toxin onset time

1-3 days

Staphylococcus aureus onset time

1-6 hours

Vibrio vulnificus onset time

1-7 days

E. coli O157:H7 onset time

1-8 days

Bacillus cereus onset time

10-16 hours

Norovirus onset time

12-48 hours

Norovirus duration

12-60 hours

Clostridium botulinum onset time

12-72 hours

Campylobacter jejuni duration

2-10 days

Cryptosporidium onset time

2-10 days

Campylobacter jejuni onset time

2-5 days

Vibrio parahemolyticus duration

2-5 days

Vibrio vulnificus duration

2-8 days

Bacillus cereus duration

24-48 hours

Shigella duration

24-48 hours

Staphylococcus aureus duration

24-48 hours

Hepatitis A onset time

28 days average (15-50 days)

E. coli producing toxin duration

3-7 or more days

Salmonella duration

4-7 days

Shigella onset time

4-7 days

Vibrio parahemolyticus onset time

4-96 hours

E. coli O157:H7 duration

5-10 days

Salmonella onset time

6-48 hours

Clostridium perfringens onset time

8-16 hours

Listeria monocytogenes onset time

9-48 hours for gastrointestinal symptoms, 2-6 weeks for invasive disease

Bacillus cereus common name

B. cereus food posoining

Campylobacter jejuni common name

Campylobacteriosis

E. coli (Escherichia coli) producing toxin common name

E. coli infection (common cause of "travelers' diarrhea)

Listeria monocytogenes symptoms

Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis

E. coli O157:H7 food sources

Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water

Listeria monocytogenes food sources

Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats

Vibrio parahemolyticus common name

V. parahaemolyticus infection

Vibrio vulnificus common name

V. vulnificus infection

Norovirus common name

Variously called viral gastroenteritis, winter diarrhea, acute non- bacterial gastroenteritis, food poisoning, and food infection

Shigella symptoms

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

Bacillus cereus symptoms

abdominal cramps, watery diarrhea, nausea

Clostridium botulinum common name

botulism

Cyclospora cayetanensis common name

cyclosporiasis

Cyclospora cayetanensis symptoms

diarrhea (usually watery), loss of appetite, substantial weight loss, stomach cramps, nausea, vomiting, fatigue.

Cryptosporidium symptoms

diarrhea (usually watery), stomach cramps, upset stomach, slight fever

Campylobacter jejuni symptoms

diarrhea, cramps, fever, and vomiting; diarrhea may be bloody

Hepatitis A symptoms

diarrhea, dark urine, jaundice, and flu-like symptoms (fever, headache, nausea, and abdominal pain)

Salmonella symptoms

diarrhea, fever, abdominal cramps, vomiting

Salmonella food sources

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

E. coli O157:H7 common name

hemorrhagic colitis or E. coli O157:H7 infection

Hepatitis A common name

hepatitis

Clostridium botulinum food sources

improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil.

Clostridium perfringens symptoms

intense abdominal cramps, watery diarrhea

Cryptosporidium common name

intestinal crytposporidiosis

Listeria monocytogenes common name

listeriosis

Cyclospora cayetanensis duration

may be remitting and relapsing over weeks to months

Cryptosporidium duration

may be remitting and relapsing over weeks to months.

Clostridium perfringens food sources

meats, poultry, gravy, dried/precooked foods, time and/or temperature/abused foods

Bacillus cereus food sources

meats, stews, gravies, vanilla sauce

Clostridium perfringens common name

perfringens food poisoning

Campylobacter jejuni food sources

raw and undercooked poultry, unpasteurized milk, contaminated water

Shigella common name

shigellosis or bacillary dysentery

Staphylococcus aureus symptoms

sudden onset of severe nausea and vomiting, abdominal ramps, diarrhea and fever may be present

Cryptosporidium food sources

uncooked food or food contaminated by an ill food handler after cooking; contaminated fresh water

Vibrio parahemolyticus symptoms

undercooked or raw seafood, such as shellfish

Vibrio vulnificus food sources

undercooked or raw seafood, such as shellfish (especially oysters)

Staphylococcus aureus food sources

unrefrigerated or improperly refrigerated meats, potato and egg salts, cream pastries

Shigella food sources

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler

Hepatitis A food sources

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters

Norovirus food sources

Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters

Salmonella common name

Salmonellosis

E. coli O157:H7 symptoms

Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure

Staphylococcus aureus common name

Staphylococcal food poisoning

Norovirus symptoms

Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children

Clostridium perfringens duration

usually 24 hours

Clostridium botulinum duration

variable

Listeria monocytogenes duration

variable

Hepatitis A duration

variable, 2 weeks to 3 months

Cyclospora cayetanensis food sources

various types of fresh produce (imported berries, lettuce, basil)

Vibrio vulnificus symptoms

vomiting, diarrhea, abdominal pain, blood borne infection, fever, bleeding within the skin, ulcers requiring surgical removal. can be fatal to persons with liver disease or weakened immune systems.

Clostridium botulinum symptoms

vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. can result in respiratory failure and death.

E. coli producing toxin food sources

water or food contaminated with human feces

Vibrio parahemolyticus symptoms

watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever

E. coli producing toxin symptoms

watery diarrhea, abdominal cramps, some vomiting