LA County Public Health - Environmental Health

Below are the types of foodborne pathogens and foods responsible for most of the foodborne illnesses. All of these diseases are preventable if the control measures listed are used.

Bacillus cereus

Symptoms: Diarrhea, abdominal pain, vomiting
Onset: Vomiting 30 min. - 5 hrs; Diarrhea 8-16 hrs.
Foods involved: Rice (boiled or fried), custards, puddings, sauces and cereal products
Control measures: Hold cooked food at proper temperatures, cool and reheat foods properly.

Campylobacter jejuni

Symptoms: Watery, bloody or sticky diarrhea, headache, malaise and/or fever, vomiting
Onset: 2-10 days
Foods Involved: Raw chicken, beef, milk, eggs and seafood
Control measures: Avoid cross contamination, cook meat thoroughly, wash hands properly.

Clostridium perfringes

Symptoms: Diarrhea and abdominal pain
Onset: 8-24 hours
Foods involved: Refried beans, chili, stews, meat and poultry dishes
Control measures: Hold cooked food at proper temperatures, cool and reheat food properly.

Clostridium botulinum

Symptoms: Vomiting and diarrhea, vertigo, double vision, weakness, difficulty swallowing/speaking, progressive respiratory paralysis, possibly death.
Onset: 2 hours to 6 days (usually 12-36 hours)
Foods involved: some home canned goods (usually low acid foods), fermented or canned foods and cooked foods in anaerobic conditions (without oxygen) left at room temperature, honey given to infants, smoked fish and garlic/onions that are stored in oil
Control measures: proper canning procedures, acidifying food to be canned, discarding swollen cans and cooking home canned food thoroughly by boiling for at least 15 minutes.

E. coli 0157: H7

Symptoms: Abdominal pain, cramps, nausea, vomiting, bloody diarrhea, occasionally fever
Onset: 3-4 days
Source: Human/cattle intestinal tracts, sewage contaminated water
Foods involved: Raw or undercooked ground beef and red meat, imported cheeses, unpasteurized milk, cream pies, unpasteurized fruit/vegetable juices, raw produce
Control measures: Cooking ground meat thoroughly, use safe food and water supplies, avoid fecal contamination from food handlers.

Hepatitis A

Symptoms: fever, fatigue, headache, vomiting, jaundice
Onset: 15-45 days
Source: Humans
Foods involved: Food or water contaminated by feces of an infected person, cold cuts, sandwiches, iced drinks, shellfish, vegetables and salads
Control measures: Good personal hygiene, thoroughly cooking foods and avoiding shellfish from polluted areas.

Listeria monocytogenes

Symptoms: Adults - fever, chills, headache, backache, abdominal pain and diarrhea; newborns - respiratory distress, refusal to drink, and vomiting. Complications include meningitis and septicemia (blood poisoning)
Onset: 1 day - 3 weeks
Source: Intestines of humans and animals, milk, soil, leafy vegetables, and food processing environments
Foods involved: Raw milk and cheese made from unpasteurized milk, meat products and poultry
Control measures: Avoid unpasteurized milk products, thoroughly cook meat and poultry.

Salmonella species

Symptoms: Vomiting, abdominal pain, diarrhea, and fever
Onset: 5-72 hours (usually 12-36 hours)
Source: Domestic and wild animals, poultry, cattle, rodents, turtles, lizards
Foods involved: Raw or undercooked meat, poultry, eggs and raw or improperly pasteurized milk
Control measures: Cook food thoroughly, chill within 4 hours, and hold at proper temperatures; avoid cross contamination; use pasteurized egg products when preparing raw egg dishes; and practice good personal hygiene.

Shigella

Symptoms: Abdominal cramping, vomiting, fever, watery stools frequently containing blood or mucous
Onset: 1-7 days
Source: Feces of infected persons
Foods involved: Salads, milk and dairy products, shrimp and produce
Control measures: Good personal hygiene practices, proper hand washing.

Staphylococcus aureus

Symptoms: Vomiting and diarrhea, sudden onset of nausea
Onset: 1-7 hours (usually 2-4 hours)
Source: Human - skin lesions (pimples, boils, cuts), nose, feces, throat and hair
Foods involved: Those that require extensive food handling including meat dishes, salads, custards, cream filled pastries and dairy products
Control measures: Wash hands properly; cool and reheat food properly; exclude ill employees from handling food; as much as possible, avoid handling food with hands; clean and sanitize equipment, utensils and food contact surfaces.

Vibrio vulnificus

Symptoms: Fever, chills, nausea, hypertension (affects those who have a chronic disease such as liver disease, those who abuse alcohol, cancer, lymphoma, AIDS, etc.)
Onset: Usually within 16 hours
Source: Shellfish in warm coastal contaminated waters
Foods involved: Raw shellfish, particularly oysters harvested in warm coastal waters
Control measures: Thorough cooking.

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