\nBacillus cereus<\/em><\/td>\n| 10-16 hrs<\/td>\n | Abdominal cramps, watery diarrhea, nausea<\/td>\n | 24-48 hours<\/td>\n | Meats, stews, gravies, vanilla sauce<\/td>\n<\/tr>\n | \nCampylobacter jejuni<\/em><\/td>\n| 2-5 days<\/td>\n | Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody<\/td>\n | 2-10 days<\/td>\n | Raw and undercooked poultry, unpasteurized milk,contaminated water<\/td>\n<\/tr>\n | \nClostridium
\nbotulinum<\/em><\/td>\n12-72 hours<\/td>\n | Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death<\/td>\n | Variable<\/td>\n | Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil<\/td>\n<\/tr>\n | \nClostridium
\nperfringens<\/em><\/td>\n8\u201316 hours<\/td>\n | Intense abdominal cramps, watery diarrhea<\/td>\n | Usually 24
\nhours<\/td>\n | Meats, poultry, gravy, dried or precooked foods, time and\/or temperature-abused foods<\/td>\n<\/tr>\n | \nCryptosporidium<\/em><\/td>\n| 2-10 days<\/td>\n | Diarrhea (usually watery), stomach cramps, upset stomach, slight fever<\/td>\n | May be remitting and relapsing over weeks to months<\/td>\n | Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water<\/td>\n<\/tr>\n | \nCyclospora
\ncayetanensis<\/em><\/td>\n1-14 days, usually at least 1 week<\/td>\n | Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue<\/td>\n | May be remitting and relapsing over weeks to months<\/td>\n | Various types of fresh produce (imported berries, lettuce, basil)<\/td>\n<\/tr>\n | \nE. coli
\n(Escherichia coli)<\/em>
\nproducing toxin<\/td>\n1-3 days<\/td>\n | Watery diarrhea, abdominal cramps, some vomiting<\/td>\n | 3-7 or more days<\/td>\n | Water or food contaminated with human feces<\/td>\n<\/tr>\n | \nE. coli <\/em>O157:H7<\/td>\n| 1-8 days<\/td>\n | Severe (often bloody) diarrhea, abdominal pain and vomiting. Usually, little or no fever is present. More common in children 4 years or younger. Can lead to kidney failure.<\/td>\n | 5-10 days<\/td>\n | Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water<\/td>\n<\/tr>\n | \n| Hepatitis A<\/td>\n | 28 days average (15-50 days)<\/td>\n | Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain<\/td>\n | Variable, 2 weeks-3 months<\/td>\n | Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters<\/td>\n<\/tr>\n | \nListeria
\nmonocytogenes<\/em><\/td>\n9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease<\/td>\n | Fever, muscle aches, and nausea or diarrhea. Pregnant women may have mild flu-like illness, and infection can lead to premature delivery or stillbirth. The elderly or immunocompromised patients may develop bacteremia or meningitis.<\/td>\n | Variable<\/td>\n | Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats<\/td>\n<\/tr>\n | \n| Noroviruses<\/td>\n | 12-48 hrs<\/td>\n | Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children.<\/td>\n | 12-60 hrs<\/td>\n | Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler; shellfish from contaminated waters<\/td>\n<\/tr>\n | \nSalmonella<\/em><\/td>\n| 6-48 hours<\/td>\n | Diarrhea, fever, abdominal cramps, vomiting<\/td>\n | 4-7 days<\/td>\n | Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables<\/td>\n<\/tr>\n | \nShigella<\/em><\/td>\n| 4-7 days<\/td>\n | Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus.<\/td>\n | 24-48 hrs<\/td>\n | Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler<\/td>\n<\/tr>\n | \nStaphylococcus aureus<\/em><\/td>\n| 1-6 hours<\/td>\n | Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present.<\/td>\n | 24-48 hours<\/td>\n | Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries<\/td>\n<\/tr>\n | \nVibrio
\nparahaemolyticus <\/em><\/td>\n4-96 hours<\/td>\n | Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever<\/td>\n | 2-5 days<\/td>\n | Undercooked or raw seafood, such as shellfish<\/td>\n<\/tr>\n | \nVibrio vulnificus<\/em><\/td>\n| 1-7 days<\/td>\n | Vomiting, diarrhea, abdominal pain, bloodborne infection. Fever, bleeding within the skin, ulcers requiring surgical removal. Can be fatal to persons with liver disease or weakened immune systems.<\/td>\n | 2-8 days<\/td>\n | Undercooked or raw seafood, such as shellfish (especially oysters)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n<\/div>\n Summary<\/h3>\nIt is very important to understand what, why, and how foods can make you sick, but more importantly, the food safe principles and procedures to prevent foodborne illnesses.<\/p>\n <\/p>\n <\/p>\n","protected":false},"excerpt":{"rendered":" Proper management of a food establishment operation begins with employing healthy people and instituting a health system of identifying employees who present a risk of transmitting pathogens.<\/p>\n","protected":false},"author":1,"featured_media":20289,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1106,1321,1326],"tags":[1244],"_links":{"self":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20288"}],"collection":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/comments?post=20288"}],"version-history":[{"count":3,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20288\/revisions"}],"predecessor-version":[{"id":20293,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/posts\/20288\/revisions\/20293"}],"wp:featuredmedia":[{"embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media\/20289"}],"wp:attachment":[{"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/media?parent=20288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/categories?post=20288"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/foodsafetytrainingcertification.com\/wp-json\/wp\/v2\/tags?post=20288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}} | | | | | | | | | | | | | | |
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