How to differentiate the pathogens

Jaudice

This yellowing of the skin and eyes is a key symptom of Hepatitis A setting apart from the others.

Bloody Diarrhea

The Presence of bllody diarrhea is a hallmark symptom of Shiga Toxin Producing E. Coli (STEC) and shigella spp

Vomiting Prominence

While serveral pathogens cause vomiting, it is a particularly violent and prominent symptom of Norovirus

Fever Specifics: Typhoid fever, caused By Salmonella Typhi

is Known for a sustained high fever, unlike the often low-grade fever associated with Norovirus

Onset Time

The Time between infection and symptoms can be a clue. For example Norovirus can appear within 12 hours, while hepatitis a can take weeks.

Infectious dose

A tiny amount of Norovirus, Hepatitis A, Stec or shigella is enough to make someone sick. In contrast, a person’s health and the amount consumed influence the severity of Nontyphoidal salmonella.

Contagious Period

Norovirus and Salmonella Typhi remain in a person’s feces for extended time after symptoms subside, making proper hygiene critical to prevent secondary contamination.

Hepatitis A

is mainly found in the feces of people infected with it. The virus can contaminate water and many types of food.

Excluding ill staff

Any food handler with vomiting, diarrhea, jaundice, or a diagnosed “Big Six” illness must be excluded from working with food.

Proper Handwashing

Thorough and frequent handwashing is the single most important action to prevent spreading pathogens through the fecal-oral route.

Cooking to minimum temperatures

This is a crucial control for bacterical pathogens like Salmonella and E. Coli.

Avoiding bare-hand contact

Direct contact with ready-to-eat food should be avoided especially by ill staff

Purchasing from approved suppliers

This helps prevent pathogens like hepatitis a Norovirus from enter the food supply chain via contaminated seafood