Thankfully, our family is rarely sick, injured perhaps, physically ill almost never. However, there are times when we are\u00a0 feeling run down and ask ourselves if it’s something we ate. While researching various maladies, I came across this Foodborne Illness chart and wanted to share. I hope you don’t need this information anytime in the near future; if you do it is here for you.<\/p>\n
According the the U.S. FDA ” there are about 48 million cases of foodborne illness annually\u2014the equivalent of sickening 1 in 6 Americans each year resulting in an estimated 128,000 hospitalizations and 3,000 deaths annually.”<\/p>\n
A table of foodborne Illness disease-causing organisms, via U.S Food and Drug Administration,\u00a0 showing common illness names with the associated signs and symptoms.<\/p><\/blockquote>\n
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\n \nOrganism<\/th>\n Common Name of Illness<\/th>\n Onset Time After Ingesting<\/th>\n Signs & Symptoms<\/th>\n Duration<\/th>\n Food Sources<\/th>\n<\/tr>\n<\/thead>\n \n Bacillus cereus<\/em><\/td>\n B. cereus<\/em> food poisoning<\/td>\n 10-16 hrs<\/td>\n Abdominal cramps, watery diarrhea, nausea<\/td>\n 24-48 hours<\/td>\n Meats, stews, gravies, vanilla sauce<\/td>\n<\/tr>\n \n Campylobacter jejuni<\/em><\/td>\n Campylobacteriosis<\/td>\n 2-5 days<\/td>\n Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody<\/td>\n 2-10 days<\/td>\n Raw and undercooked poultry, unpasteurized milk,contaminated water<\/td>\n<\/tr>\n \n Clostridium
\nbotulinum<\/em><\/td>\nBotulism<\/td>\n 12-72 hours<\/td>\n Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death<\/td>\n Variable<\/td>\n Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil<\/td>\n<\/tr>\n \n Clostridium
\nperfringens<\/em><\/td>\nPerfringens food
\npoisoning<\/td>\n8\u201316 hours<\/td>\n Intense abdominal cramps, watery diarrhea<\/td>\n Usually 24
\nhours<\/td>\nMeats, poultry, gravy, dried or precooked foods, time and\/or temperature-abused foods<\/td>\n<\/tr>\n \n Cryptosporidium<\/em><\/td>\n Intestinal
\ncryptosporidiosis<\/td>\n2-10 days<\/td>\n Diarrhea (usually watery), stomach cramps, upset stomach, slight fever<\/td>\n May be remitting and relapsing over weeks to months<\/td>\n Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water<\/td>\n<\/tr>\n \n Cyclospora
\ncayetanensis<\/em><\/td>\nCyclosporiasis<\/td>\n 1-14 days, usually at least 1 week<\/td>\n Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue<\/td>\n May be remitting and relapsing over weeks to months<\/td>\n Various types of fresh produce (imported berries, lettuce, basil)<\/td>\n<\/tr>\n \n E. coli
\n(Escherichia coli)<\/em>
\nproducing toxin<\/td>\nE. coli<\/em> infection
\n(common cause of
\n\u201ctravelers\u2019 diarrhea\u201d)<\/td>\n1-3 days<\/td>\n Watery diarrhea, abdominal cramps, some vomiting<\/td>\n 3-7 or more days<\/td>\n Water or food contaminated with human feces<\/td>\n<\/tr>\n \n E. coli <\/em>O157:H7<\/td>\n Hemorrhagic colitis
\nor E. coli<\/em> O157:H7 infection<\/td>\n1-8 days<\/td>\n 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.<\/td>\n 5-10 days<\/td>\n Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water<\/td>\n<\/tr>\n \n Hepatitis A<\/td>\n Hepatitis<\/td>\n 28 days average (15-50 days)<\/td>\n Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain<\/td>\n Variable, 2 weeks-3 months<\/td>\n 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<\/td>\n<\/tr>\n \n Listeria
\nmonocytogenes<\/em><\/td>\nListeriosis<\/td>\n 9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease<\/td>\n 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.<\/td>\n Variable<\/td>\n Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats<\/td>\n<\/tr>\n \n Noroviruses<\/td>\n Variously called viral gastroenteritis, winter diarrhea, acute non- bacterial gastroenteritis, food poisoning, and food infection<\/td>\n 12-48 hrs<\/td>\n Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children.<\/td>\n 12-60 hrs<\/td>\n 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<\/td>\n<\/tr>\n \n Salmonella<\/em><\/td>\n Salmonellosis<\/td>\n 6-48 hours<\/td>\n Diarrhea, fever, abdominal cramps, vomiting<\/td>\n 4-7 days<\/td>\n Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables<\/td>\n<\/tr>\n \n Shigella<\/em><\/td>\n Shigellosis or Bacillary dysentery<\/td>\n 4-7 days<\/td>\n Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus.<\/td>\n 24-48 hrs<\/td>\n Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler<\/td>\n<\/tr>\n \n Staphylococcus aureus<\/em><\/td>\n Staphylococcal food poisoning<\/td>\n 1-6 hours<\/td>\n Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.<\/td>\n 24-48 hours<\/td>\n Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries<\/td>\n<\/tr>\n \n Vibrio
\nparahaemolyticus <\/em><\/td>\nV. parahaemolyticus<\/em> infection<\/td>\n 4-96 hours<\/td>\n Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever<\/td>\n 2-5 days<\/td>\n Undercooked or raw seafood, such as shellfish<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n For more information about food safety, call FDA’s Food Information Line at: 1-888-SAFEFOOD or submit your inquiry electronically<\/a>.<\/p>\n