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BACILLUS CEREUSCausative
AgentType of Illness
Symptoms Onset
Common Foods
Prevention
Bacillus cereus
Bacterial intoxication or toxin-mediated infection
1) Diarrheal Type: abdominal cramps (8 to 16 hrs)
2) Vomiting Type: Vomiting, diarrhea, abdominal cramps (30 mins to 6 hrs)
1) Diarrheal Type: meats, milk, vegetables
2) Vomiting Type: rice, starchy foods, grains, cereals
Properly heat, cool and reheat foods
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CLOSTRIDIUM PERFRINGENS
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium perfringens
Toxin-mediated infection
Intense abdominal pains and
severe diarrhea (8 to 22 hours)
Spices, gravy,
improperly cooled foods (especially meats and
gravy dishes)
Properly cook, cool and reheat
foods
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CLOSTRIDIUM BOTULINUM
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Clostridium botulinum
Intoxication Dizziness, double vision, difficulty in breathing and swallowing, headache (12 to 36 hours)
Improperly canned foods, vacuum packed refrigerated foods; cooked foods in anaerobic mass
Properly heat process anaerobically packed foods
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CAMPYLOBACTER JEJUNI
Causative Agent
Type of
Illness
Symptoms Onset
Common Foods
Prevention
Campylobacter jejuni
Infection Watery, bloody diarrhea (2 to 5 days)
Raw chicken, raw milk, raw meat
Properly handled and cook foods; avoid cross contamination
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ESCHERICHIA COLI
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Shiga toxin-producing E. coli
Infection or toxin-mediated infection
Bloody diarrhea followed by kidney failure and hemolytic uremic syndrome (HUS) in severe cases (12 to 72 hrs)
Undercooked hamburger, raw milk, unpasteurized apple cider, lettuce
Practice good food sanitation, hand washing; properly handled and cook foods
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LISTERIA MONOCYTOGENES
Causative
Agent
Type of
Illness
Symptoms Onset
Common Foods
Prevention
Listeria mono cytogenes
Infection 1) Healthy adult: flu-like symptoms
2) At-risk population: meningitis, birth defects
3) Still birth (1 day to 3 weeks)
Raw milk, dairy items, raw meats, refrigerated ready-to-eat foods, processed ready-to-eat meats such as hot dogs, raw vegetables and sea foods
Properly store and cook foods; avoid cross contamination;rotate processed refrigerated foods using FIFO to ensure timely use
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SALMONELLA SPP.Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Salmonella spp.
Infection Nausea, fever, vomiting, abdominal cramps, diarrhea (6 to 48 hours)
Raw meats, raw poultry, eggs, milk, dairy products
Properly cook foods; avoid cross contamination
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SHIGELLA SPP.
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Shigella spp. Infection Bacillary dysentery, diarrhea, fever, abdominal cramps, dehydration (1 to & days)
Foods that are prepared with human contact: non-potable water; ready to eat foods
Wash hands and practice good personal hygiene; properly cook foods
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STAPHYLOCOCCUS AUREUS
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Staphylococcus aureus
Intoxication
Nausea, vomiting, abdominal cramps, head aches (2 to 6 hrs)
Foods that are prepared with human contact, cooked or processed foods
Wash hands and practice good personal hygiene. Cooking will not inactivate the toxin.
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VIBRIO SPP.
Causative Agent
Type of Illness
Symptoms Onset
Common Foods
Prevention
Vibrio spp. Infection Headache, fever, chills, diarrhea, vomiting, severe electrolytes loss, gastroenteritis (2 to 48 hrs)
Raw or improperly cooked fish and shellfish
Practice good sanitation; properly cook foods; avoid serving raw sea foods
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