Shigellosis | Listeriosis | ||
Onset time | 8 – 72 hours | 1 – 7 days | 1 day – 3 weeks |
Duration | 2-3 | Indefinite, depends on treatment. | Indefinite, depends on treatment, but has high fatality in immuno-compromised. |
Symptoms | Abdominal pain, nausea, vomiting, fever, diarrhea. | Diarrhea, fever, chills, lassitude, dehydration. | Nausea, vomiting, headache, fever, chills, backache, meningitis. |
Reservoir | Domestic and wild animals: also humans, especially as carriers. | Human feces, flies. | Humans, domestic and wild animals, fowl, soil, water, mud. |
Foods Implicated | Poultry, poultry salads, meat products, milk, shell eggs, egg custards and sauces, other protein foods. | Potato, tuna, shrimp, turkey and macaroni salads, lettuce, moist and mixed foods. | Unpasturized milk and cheese, vegetables, poultry and meats, seafood, and prepared, chilled, ready-to-eat foods. |
Prevention | Avoid cross-contamination, refrigerate food, cool cooked meats properly, avoid fecal contamination from foodhandlers by practicing good hygiene. | Avoid cross-contamination, avoid fecal contamination from food handlers by practicing food personal hygiene, use sanitary food and water sources, control flies. | Use only pasteurized milk and dairy products, cook foods to proper temperatures, avoid cross-contamination. |
Type of Illness | Infection | Infection | Infection |
Clostridium Perfringens | Campylobacteriosis | ||
Onset time | 1 – 6 hours | 8 – 22 hours | 3 – 5 days |
Duration | 24 | 24 | 1 |
Symptoms | Nausea, vomiting, diarrhea, dehydration. | Abdominal pain, diarrhea. | Diarrhea, fever, nausea, abdominal pain, headache. |
Reservoir | Humans (skin, nose, throat, infected sores);also, animals. | Human (intestinal tract), animals, and soil. | Domestic and wild animals (intestinal tract). |
Foods Implicated | Warmed-over foods, ham and other meats, dairy products, custards, potato salad, cream-filled pastries, and other protein foods. | Meat that has been boiled, steamed, braised, stewed or roasted at low temperatures for a long period of time, or cooled slowly before serving. | Unpasturized milk and dairy products, poultry, pork, beef and lamb. |
Prevention | Avoid cross-contamination from bare hands, exclude sick foodhandlers from preparation and serving, practice good personal hygiene, practice sanitary habits, proper heating and refrigeration of foods. | Use careful time and temperature control in cooling and reheating cooked meat dishes and products. | Avoid cross-contamination, cook foods thoroughly. |
Type of Illness | Intoxication | Infection / Intoxication | Infection |
WHAT TO DO IF YOU SUSPECT
YOU HAVE CONTRACTED A FOODBORNE ILLNESS?….Call
the Health Department, (260) 449-7561, as soon as possible. We will assist you by
conducting an
illness investigation. Please have a 48-hour food history available along with any
details pertaining to your illness and/or physician visits.