Foodborne Illnesses

General Information Key Recommendations Clean hands and work surfaces Separate raw, cooked, and ready-to-eat foods Cook foods to safe temperatures Chill perishables promptly and defrost properly High Risk Individuals Infants Pregnant Women Younger Children Older Adults People with weakened immune systems and individuals with certain chronic diseases

Botulism Sources – Home-canned foods Symptoms – Blurred vision, drooping eyelids, slurred speech, difficulty swallowing, muscle weakness Incubation Period 3-30 days - infants hours children and adults Duration of Illness Variable Prevention Be very careful when canning at home. Do not let babies eat honey.

Hepatitis A Sources – Raw or undercooked shellfish from contaminated waters, raw produce, contaminated drinking water Symptoms – Diarrhea, dark urine, jaundice, fever, headache, nausea, abdominal pain, loss of appetite Incubation Period days 28 days average Duration of Illness 2 weeks – 3 months Prevention Get vaccinated against Hepititis A

Salmonella Sources – Contaminated eggs, poultry, meat, unpasteurized milk or juice Symptoms – Diarrhea, fever, abdominal cramps, vomiting Incubation Period hours Duration of Illness 4-7 days

Salmonella Prevention – Clean hands & surfaces Separate – raw, cooked and ready-to- eat foods Cook – foods to safe temperature Chill – perishables promptly and defrost properly

Campylobacter Sources – Raw and undercooked poultry, unpasteurized milk, contaminated water Symptoms – Diarrhea, cramps, fever, and vomiting. Diarrhea may be bloody. Incubation Period 2-5 days Duration of Illness 2-10 days

Campylobacter Prevention Always cook meat, especially poultry to safe minimum temperature. Keep raw meat, especially poultry, separate from other foods.

E-coli Sources – Contaminated food, especially undercooked ground beef, unpasteurized milk, contaminated water, feces of infected people Symptoms – Severe and often bloody diarrhea, severe abdominal pain, vomiting. Incubation Period 1-10 days Duration of Illness 5-10 days Most feel better in 6-8 days

E-coli Prevention Avoid eating high-risk foods, especially undercooked ground beef Make sure that ground beef has reached a safe internal temperature of 180° F. Wash hands before preparing food, after diapering infants, and after contact with animals, their food and living environment.

Norwalk Virus (Norovirus) Sources – Produce, shellfish, ready-to- eat foods touched by infected workers, food contaminated with feces or vomit from an infected person. Symptoms – Diarrhea, vomiting, nausea, and stomach pain. Diarrhea tends to be watery and non- bloody. Incubation Period hours Duration of Illness 1-3 days High risk people can last 4-6 days

Norwalk Virus Prevention If you are ill with diarrhea or vomiting, do not cook, prepare or serve food for others. Wash fruits and vegetables and cook oysters and other shellfish thoroughly before eating.