Food Biochemistry and Food Processing

695

Shigella

Abdominal pain,

1–7 days

4–7 days

Inf

ants,

N/A

Salads (Potato,

diarrhea, fever,

elderly,

tuna, shrimp,

vomiting, infirm,

AIDS

macaroni

and

sometimes patients

chicken),

raw

cramps, nausea

vegetables, milk and dairyproducts, poultry

Staphylococcus

Nausea, vomiting,

1–6 hours

1–2 days

Everyone

Air, dust,

Meat and meat

aureus

cramps, diarrhea,

sewage,

products, poultry

prostrations

water, and

poultry

milk, food

products, salads,

equipment, (egg, tuna, humans, chicken, potato, animals, macaroni) nasal cream-filled passages pastries, cream and pies,

milk

throats, and dairy hair, skin,

products

boils

Vibrio cholerae

Mild, watery

6 hours to

Days

Everyone, but

Raw

Seafood, water

(Cholera)

diarrhea, 5

days

especially shellfish,

abdominal those

with

water,

poor

cramps, nausea,

immunocom-

sanitation

vomiting, promiseddehydration, systems,

reduced

shock

gastric acidity,malnutrition

Source:

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

ores.