Illnesses, allergies, intolerances

Enterotoxins

Affect mucous membranes

Campylobacter jejuni location/foods

Intestinal tracts of animals / contaminated water/milk, undercooked meat/poultry/shellfish

Campylobacter jejuni symptoms

Diarrhea, fever, headache, abdominal pain

Develops in 2-5 days

Lasts 7 days

Campylobacter jejuni prevention

Fully cook meats/poultry and avoid unpasteurized milk

Clostridium botulinum location / foods

Intestinal tracts of animals, soil, water
Improperly canned foods, tightly sealed/canned foods, honey

Spores can produce toxins in absence of oxygen / high temperatures

Clostridium botulinum symptoms

Poor vision, dry mouth, difficulty swallowing, muscle weakness, nerve toxin

Develops in 6 hours - 10 days, but commonly 18-36 hours

Clostridium botulinum prevention

Avoid improperly, punctured, rusted, leaking canned foods

Clostridium perfringens (cafeteria germ) location / foods

Intestinal tracts of animals, soil sewage

Meats/gravy left out for too long

Spores are heat-resistant / need little oxygen

Clostridium perfringens symptoms

Nausea, diarrhea, inflammation, abdominal cramps

Develop in 6-24 hours

Last 24 hours

Clostridium perfringens prevention

Keep hot foods hot, cold foods cold and refrigerate promptly

Cryptosporidium causes

Soil, food, water

Cryptosporidium symptoms

Nausea, vomiting, cramps, weight loss, dehydration, fever

2-14 days

Cryptosporidium prevention

Frequently wash hands, avoid drinking dirty water

Escherichia coli O157:H7 foods

Uncooked beef, unpasteurized milk, raw fruits and vegetables

Escherichia coli O157:H7 symptoms

Diarrhea, cramps, vomiting

Develops 3-8 days

Heals within 10 days

Escherichia coli O157:H7 prevention

Fully cook beef, avoid unpasteurized milk, wash fruits/vegetables

Listeria monocytogenes foods

Ready-to-eat foods, deli meats, cold cuts, ham salads, hot dogs

Listeria monocytogenes symptoms

Diarrhea, nausea, muscle aches, fever, especially for pregnant women/newborns

Listeria monocytogenes prevention

Avoid eating ready-to-eat foods and store-made salads, fully cook meat, avoid unpasteurized milk, wash hands after dealing with raw meats/poultry

Salmonella foods

Raw eggs, poultry, meats, unpasteurized milk/juice/cheese

Salmonella symptoms

Fever, diarrhea, abdominal cramps

Develops 1-3 days

Lasts 4-7 days

Salmonella prevention

Fully cook raw eggs, poultry meat, avoid unpasteurized milk

Shigella causes

Feces, contaminated food/water

Shigella symptoms

Diarrhea, abdominal cramps, fever

5-7 days

Shigella prevention

Always wash hands

Staphylococcus aureus cause

Nose and skin of animals and people, improper food handling

Staphylococcus aureus symptoms

Nausea, diarrhea, abdominal cramps, vomiting

1-3 days

Staphylococcus aureus prevention

Keep hot food hot and cold food cold to prevent heat resistant toxins, wash hands and kitchen counter

Vibrio vulnificus foods

Raw seafood and oysters

Vibrio vulnificus symptoms

Diarrhea, vomiting, stomach pain

Vibrio vulnificus prevention

Fully cook seafood, avoid cross contamination and refrigerate seafood

Botulism

Deadliest of food poisonings

Mold

Fungus type; grows roots and spores in food. Produce aflatoxin that causes cancer.

Trichinella spiralis

Parasitic worm that causes trichinosis. Found in raw pork/bear. Causes vomiting, abdominal pain, fever, chills.

Dysentery

Disease caused by protozoa, leading to diarrhea.

4 principles in reducing foodborne illnesses

Clean (hands); Separate (raw/cooked meats); Cook (to proper temperatures); Chill (promptly refrigerate leftovers 40F or below)

General temperature to cook meats

140-180 F

Miscellaneous food poisonings

Mushrooms, rhubarb leaves, fish from polluted water.

Allergy

Sensitivity to substance.

How does an allergic reaction form

Immune system reacts to allergen, forming antibodies and allergic symptoms

Allergic symptoms

Urticaria (hives), dermatitis (skin inflammation), asthma, edema anaphylaxis.

Allergy treatment

Skin tests, elimination diets.