Common Foodborne Illness-Causing Organisms in the United States

Vocabulary flashcards summarizing the major foodborne pathogens, their illnesses, key symptoms, onset, duration, and common food sources, plus overall U.S. statistics.

Bacillus cereus

Causes B. cereus food poisoning; onset 10–16 h; cramps, watery diarrhea, nausea; lasts 24–48 h; linked to meats, stews, gravies, vanilla sauce.

Campylobacter jejuni

Campylobacteriosis; onset 2–5 days; diarrhea (often bloody), cramps, fever, vomiting; lasts 2–10 days; from raw/undercooked poultry, unpasteurized milk, contaminated water.

Clostridium botulinum

Botulism; onset 12–72 h; vomiting, diarrhea, blurred/double vision, swallowing difficulty, muscle weakness; may cause respiratory failure or death; sources include improperly canned foods, fermented fish, foil-wrapped baked potatoes.

Clostridium perfringens

Perfringens food poisoning; onset 8–16 h; intense abdominal cramps, watery diarrhea; about 24 h duration; found in meats, poultry, gravy, dried or precooked foods held at unsafe temperatures.

Cryptosporidium

Intestinal cryptosporidiosis; onset 2–10 days; watery diarrhea, stomach cramps, slight fever; may relapse for weeks-months; from uncooked food or ready-to-eat food handled by infected persons, contaminated water.

Cyclospora cayetanensis

Cyclosporiasis; onset 1–14 days (≥1 week typical); watery diarrhea, appetite and weight loss, cramps, nausea, fatigue; may relapse for weeks-months; linked to imported berries, lettuce, basil and other fresh produce.

Enterotoxigenic Escherichia coli (ETEC)

Common cause of traveler’s diarrhea; onset 1–3 days; watery diarrhea, cramps, some vomiting lasting 3–7 days; acquired from food or water contaminated with human feces.

Escherichia coli O157:H7

Hemorrhagic colitis; onset 1–8 days; severe often bloody diarrhea, abdominal pain, little/no fever; can lead to kidney failure, especially in young children; found in undercooked ground beef, unpasteurized milk/juice, raw produce, contaminated water.

Hepatitis A virus

Hepatitis A; incubation ~28 days (15–50 days); diarrhea, dark urine, jaundice, flu-like symptoms; illness may last weeks–months; from raw produce, contaminated water, foods handled by infected workers, shellfish from polluted waters.

Listeria monocytogenes

Listeriosis; GI symptoms in 9–48 h, invasive disease in 2–6 weeks; fever, muscle aches, nausea/diarrhea; in pregnancy may cause stillbirth; elderly/immunocompromised risk meningitis; sources include unpasteurized milk, soft cheeses, ready-to-eat deli meats.

Norovirus

Viral gastroenteritis (“winter vomiting”); onset 12–48 h; nausea, vomiting, cramps, diarrhea, headache, mild fever; lasts 12–60 h; from raw produce, contaminated water, foods handled after cooking, shellfish.

Salmonella species

Salmonellosis; onset 6–48 h; diarrhea, fever, cramps, vomiting lasting 4–7 days; associated with eggs, poultry, meat, unpasteurized milk/juice, cheese, raw produce.

Shigella species

Shigellosis (bacillary dysentery); onset 4–7 days; cramps, fever, diarrhea with possible blood/mucus; 24–48 h duration; from raw produce, contaminated water, foods handled by infected persons.

Staphylococcus aureus

Staphylococcal food poisoning; very rapid onset 1–6 h; sudden severe nausea and vomiting, cramps, sometimes diarrhea and fever; lasts 24–48 h; linked to unrefrigerated meats, potato/egg salads, cream pastries.

Vibrio parahaemolyticus

V. parahaemolyticus infection; onset 4–96 h; watery (occasionally bloody) diarrhea, cramps, nausea, vomiting, fever; lasts 2–5 days; from raw or undercooked seafood, especially shellfish.

Vibrio vulnificus

V. vulnificus infection; onset 1–7 days; vomiting, diarrhea, abdominal pain, possible bloodborne infection with skin lesions; can be fatal for liver disease or immunocompromised patients; source—raw or undercooked oysters and other seafood.