Foodborne Illness-Causing Organisms in the U.S.

Vocabulary flashcards summarizing major foodborne pathogens, their illnesses, symptoms, onset times, and common food sources, plus overall U.S. foodborne-illness statistics.

Bacillus cereus

Bacterium that causes B. cereus food poisoning; onset 10–16 h with abdominal cramps, watery diarrhea, nausea; linked to meats, stews, gravies, vanilla sauce.

Campylobacter jejuni

Bacterium responsible for Campylobacteriosis; onset 2–5 d with diarrhea (often bloody), cramps, fever, vomiting; associated with raw/undercooked poultry, unpasteurized milk, contaminated water.

Clostridium botulinum

Produces botulism toxin; onset 12–72 h with vomiting, blurred/double vision, paralysis that can cause respiratory failure; tied to improperly canned foods, fermented fish, foil-wrapped baked potatoes.

Clostridium perfringens

Causes Perfringens food poisoning; onset 8–16 h with intense abdominal cramps, watery diarrhea; found in meats, poultry, gravy, precooked or temperature-abused foods.

Cryptosporidium

Protozoan causing intestinal cryptosporidiosis; onset 2–10 d with watery diarrhea, cramps, slight fever; spread through contaminated water or food handled by infected persons.

Cyclospora cayetanensis

Protozoan behind cyclosporiasis; onset 1–14 d (usually ≥1 week) with watery diarrhea, weight loss, cramps, nausea, fatigue; linked to fresh produce such as imported berries, lettuce, basil.

Enterotoxigenic Escherichia coli (ETEC)

Toxin-producing E. coli causing travelers’ diarrhea; onset 1–3 d with watery diarrhea, cramps, some vomiting; contracted from food or water contaminated with human feces.

Escherichia coli O157:H7

Strain causing hemorrhagic colitis; onset 1–8 d with severe often bloody diarrhea, abdominal pain; can lead to kidney failure; associated with undercooked beef, unpasteurized milk/juice, raw produce, contaminated water.

Hepatitis A virus

Virus that inflames the liver; incubation ~28 d (15–50 d); causes diarrhea, dark urine, jaundice, flu-like symptoms; spread via raw produce, contaminated water, foods handled by infected workers, and shellfish from polluted waters.

Listeria monocytogenes

Bacterium causing listeriosis; onset 9–48 h for GI symptoms, weeks for invasive disease; fever, muscle aches, risk of stillbirth or meningitis; found in unpasteurized milk, soft cheeses, and ready-to-eat deli meats.

Noroviruses

Group of viruses causing viral gastroenteritis (‘winter vomiting’); onset 12–48 h with nausea, vomiting, cramps, diarrhea; spread through raw produce, contaminated water, improperly reheated foods, shellfish.

Salmonella species

Bacteria causing Salmonellosis; onset 6–48 h with diarrhea, fever, cramps, vomiting; common in eggs, poultry, meat, unpasteurized milk/juice, cheese, and contaminated fruits/vegetables.

Shigella species

Cause shigellosis (bacillary dysentery); onset 4–7 d with cramps, fever, diarrhea that may be bloody; transmitted via raw produce, contaminated water, or foods handled by infected persons.

Staphylococcus aureus

Bacterium producing heat-stable toxin; causes sudden severe nausea and vomiting within 1–6 h; linked to improperly refrigerated meats, potato/egg salads, cream pastries.

Vibrio parahaemolyticus

Marine bacterium causing watery (sometimes bloody) diarrhea, cramps, nausea within 4–96 h; associated with raw or undercooked seafood, especially shellfish.

Vibrio vulnificus

Marine bacterium causing severe gastroenteritis or bloodstream infections; onset 1–7 d with vomiting, diarrhea, skin lesions; can be fatal for immunocompromised individuals; linked to raw or undercooked oysters and other seafood.

U.S. Foodborne Illness Statistics

Each year about 48 million Americans (1 in 6) get foodborne illness, leading to ~128 000 hospitalizations and 3 000 deaths, despite one of the world’s safest food supplies.