Principles of Food Sanitation

The Relationship of Microorganisms to Sanitation 39

Table 3–3

Characteristics of the More Common Foodborne Illnesses

Average Time before

Illness

Causative Agent

Symptoms

Onset of Symptoms Foods Usually Involved

Preventiv

e Measures

Bacillus

B. cereus

Nausea, vomiting,

1–16 hours

Cooked products,

Sanitary handling

diarrhea,

pasta, fried rice,

and rigid

abdominal pain

and dried milk

temperature control

Botulism

Toxins

Impaired swallowing,

12–36 hours

Canned low-acid foods,

Proper canning, smoking and

produced by

speaking, respiration, and

including canned meat

processing procedures;

C. botulinum

coordination, dizziness and

and seafood, smoked and

cooking to destroy toxins

,

double vision, weariness,

processed fish

proper refrigeration and

weakness

sanitation

Staphylococcal

Enterotoxin

Nausea, vomiting, retching,

2–6 hours

Custard and cream-filled

Pasteurization of susceptible

(foodborne

produced by

abdominal cramps due to

pastries, potato salad,

foods, proper refrigeration

illness)

S. aureus

gastroenteritis (inflammation

dairy products, ham,

and sanitation

of the lining of the stomach

tongue, and poultry

and intestines)

C. perfringens

Toxin produced by

Nausea, occasional vomiting,

8–24 hours

Cooked meat, poultry, and

Prompt refrigeration of

(foodborne

C. perfringens

diarrhea, and abdominal pain

fish held at non-

unconsumed cooked meat,

illness)

(infection?)

refrigerated temperatures

poultry, or fish; maintain

for long periods of time

proper refrigeration and sanitation

Salmonellosis

Infection produced

Nausea, vomiting, diarrhea,

8–72 hours

Insufficiently cooked or

Cleanliness and sanitation

(food infection)

by ingestion of

fever, abdominal pain,

warmed-over meat, poultry,

of food handlers and

any of over 1,200

may be proceeded by chills

eggs, and dairy products;

equipment, pasteurization,

strains of

and headache

these are especially

proper refrigeration and

Salmonella

that

susceptible when kept

packaging

can grow in the

refrigerated for a long time

gastrointestinaltract of the consumer

Shigella infection

Shigella

spp.

Nausea, vomiting, water

1–7 days

Foods handled by

Hygienic practices of food

(bacillary

diarrhea, fever, abdominal

unsanitary workers

handlers

dysentery)

pain and cramps, chills, and headache

Continues