Illness Chart

 

Salmonellosis

ShigellosisListeriosis
Onset time8 –
72 hours
1 –
7 days
1
day – 3 weeks
Duration

2-3
days

Indefinite, depends
on treatment.
Indefinite, depends
on treatment, but has high fatality in immuno-compromised.
SymptomsAbdominal pain,
nausea, vomiting, fever, diarrhea.
Diarrhea, fever,
chills, lassitude, dehydration.
Nausea, vomiting,
headache, fever, chills, backache, meningitis.
ReservoirDomestic and wild
animals:   also humans, especially as carriers.
Human
feces, flies.
Humans, domestic
and wild animals, fowl, soil, water, mud.
Foods ImplicatedPoultry, 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.
PreventionAvoid
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 IllnessInfectionInfectionInfection

Staphylococcus

Clostridium PerfringensCampylobacteriosis
Onset time1 –
6 hours
8 –
22 hours
3 –
5 days
Duration

24
– 48 hours

24
hours

1
– 4 days

SymptomsNausea, vomiting,
diarrhea, dehydration.
Abdominal pain,
diarrhea.
Diarrhea, fever,
nausea, abdominal pain, headache.
ReservoirHumans (skin, nose,
throat, infected sores);also, animals.
Human (intestinal
tract), animals, and soil.
Domestic and wild
animals (intestinal tract).
Foods ImplicatedWarmed-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.
PreventionAvoid
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 IllnessIntoxicationInfection
/ 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.


 

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