Principles of Food Sanitation

40 PRINCIPLES OFFOODSANITATION

Table 3–3

Continued

Average Time before

Illness

Causative Agent

Symptoms

Onset of Symptoms Foods Usually Involved

Preventiv

e Measures

Trichinosis

T. spiralis

Nausea, vomiting, diarrhea,

2–14 days

Insufficiently cook

ed pork

Thorough cooking of pork

(infection)

(nematode worm)

profuse sweating, f

ever, and

and products containing

and wild game (i.e., bear

found in pork

muscle soreness

pork

and cougar) to an internal temperature of 59 to 77ºC (higher with microwave cooking); frozenstorage of uncooked pork at –15ºC or lower, for a minimum of 20 days; avoidfeeding pigs raw garbage

Aeromonas

A. hydrophila

Gastroenteritis

—

Water, poultry, red meats

Sanitary handling,

(foodborne

processing, preparation

illness)

and storage of foods; store foods below 2ºC

Campylobacter

Campylobacter

Diarrhea, abdominal pain,

1–7 days

Poultry and red meats

Sanitary handling,

(foodborne

spp.

cramping, fever, prostration,

processing, preparation,

illness)

bloody stools, headache,

and storage of muscle

muscle pain, dizziness, and

foods

rarely death