Food Biochemistry and Food Processing (2 edition)

BLBS102-c41 BLBS102-Simpson March 21, 2012 14:25 Trim: 276mm X 219mm Printer Name: Yet to Come

Salmonella

Nausea, chills, vomiting,

cramps, fever, headache,diarrhea, dehydration

6–48 hours

1–4 days

Everyone, but more

severe symptoms ininfants, elderly,infirm, and AIDSpatients

Water, soil, insects,

animal feces, rawmeat, raw poultry,raw seafood

Raw meats, poultry, eggs,

milk, dairy products,fish, shrimp, frogs legs,yeast, coconut, saucesand salad dressings,cake mixes,cream-filled dessertsand toppings, driedgelatin, peanut butter,cocoa, chocolate

Shigella

Abdominal pain, diarrhea,

fever, vomiting,sometimes cramps, nausea

1–7 days

4–7 days

Infants, elderly, infirm,

AIDS patients

N/A

Salads (Potato, tuna,

shrimp, macaroni andchicken), rawvegetables, milk anddairy products, poultry

Staphylococcus

aureus

Nausea, vomiting, cramps,

diarrhea, prostrations

1–6 hours

1–2 days

Everyone

Air, dust, sewage,

water, milk, foodequipment,humans, animals,nasal passagesand throat, hair,skin, boils

Meat and meat products,

poultry and poultryproducts, salads, (egg,tuna, chicken, potato,macaroni) cream-filledpastries, cream pies,milk and dairy products

Vibrio cholera

(Cholera)

Mild, watery diarrhea,

abdominal cramps,nausea, vomiting,dehydration, shock

6 hours to 5 days

Days

Everyone, but

especially those withimmunocom-promised systems,reduced gastricacidity, malnutrition

Raw shellfish, water,

poor sanitation

Seafood, water

Source:

Adapted from American Academy of Microbiology: Food Safety Current Status and Future Needs 1999, research paper by Stephanie Doores.

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