n. Causes of Food-borne Illnesses

Salmonella

• Bacteria found widespread in raw meats such as poultry, seafood, and eggs.

• Symptoms include nausea, vomiting, abdominal cramps, diarrhea, fever, and headache.  

• Illness lasts 2 days or longer depending on host factors

• Arthritic symptoms may follow 3-4 weeks after onset of acute symptoms.

• 2 to 4 million cases a year and numbers are rising                                                                                               

Escherichia coli (E. coli)

• E. coli is found in the intestine and suppresses the growth of harmful bacterial species and synthesizes vitamins.

• There are 4 known classes that cause human illness.

• Symptoms include severe abdominal cramps, watery/bloody diarrhea, and nausea.

• It can be fatal for the young and elderly.

• Uncooked hamburger, produce, and raw milk are known to harbor the bacteria.

Campylobacter jejuni

• Bacteria found in chicken, raw milk, and non-chlorinated water.

• Leading cause of bacterial diarrhea in the U.S.

• Symptoms include fever, abdominal and muscle pain, and headache

• Illness lasts 7-10 days, relapses can occur.

• Treatment with erythromycin does reduce bacteria in feces.

To Reduce the Risk of Contamination:
Bacteria multiply rapidly between 40 and 140 °F. To keep food out of this "danger zone," keep cold food cold and hot food hot.

Hot and cold temperatures will deter the growth of microorganisms

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