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While the American food supply is among the safest in the world, the Federal government estimates that there are about 48 million cases of foodborne illness annually—the equivalent of sickening 1 in 6 Americans each year. And each year these illnesses result in an estimated 128,000 hospitalizations and 3,000 deaths.
The chart below includes foodborne disease-causing organisms that frequently cause illness in the United States. As the chart shows, the threats are numerous and varied, with symptoms ranging from relatively mild discomfort to very serious,life-threatening illness. While the very young, the elderly, and persons with weakened immune systems are at greatest risk of serious consequences from most foodborne illnesses, some of the organisms shown below pose grave threats to all persons.
Organism | Common Name of Illness | Onset Time After Ingesting | Signs & Symptoms | Duration Mailtab pro for gmail 6 6. | Vmware fusion 7 1 2 download free. Food Sources |
---|---|---|---|---|---|
Bacillus cereus | B. cereus food poisoning | 10-16 hrs | Abdominal cramps, watery diarrhea, nausea | 24-48 hours | Meats, stews, gravies, vanilla sauce |
Campylobacter jejuni | Campylobacteriosis | 2-5 days | Diarrhea, cramps, fever, and vomiting; diarrhea may be bloody | 2-10 days | Raw and undercooked poultry, unpasteurized milk,contaminated water |
Clostridium botulinum | Botulism | 12-72 hours | Vomiting, diarrhea, blurred vision, double vision, difficulty in swallowing, muscle weakness. Can result in respiratory failure and death | Variable | Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil |
Clostridium perfringens | Perfringens food poisoning | 8–16 hours | Intense abdominal cramps, watery diarrhea | Usually 24 hours | Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods |
Cryptosporidium | Intestinal cryptosporidiosis | 2-10 days | Diarrhea (usually watery), stomach cramps, upset stomach, slight fever | May be remitting and relapsing over weeks to months | Uncooked food or food contaminated by an ill food handler after cooking, contaminated drinking water |
Cyclospora cayetanensis | Cyclosporiasis | 1-14 days, usually at least 1 week | Diarrhea (usually watery), loss of appetite, substantial loss of weight, stomach cramps, nausea, vomiting, fatigue | May be remitting and relapsing over weeks to months | Various types of fresh produce (imported berries, lettuce, basil) |
E. coli (Escherichia coli) producing toxin | E. coli infection (common cause of “travelers’ diarrhea”) | 1-3 days | Watery diarrhea, abdominal cramps, some vomiting | 3-7 or more days | Water or food contaminated with human feces |
E. coli O157:H7 | Hemorrhagic colitis or E. coli O157:H7 infection | 1-8 days | 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. | 5-10 days | Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables (e.g. sprouts), and contaminated water |
Hepatitis A | Hepatitis | 28 days average (15-50 days) | Diarrhea, dark urine, jaundice, and flu-like symptoms, i.e., fever, headache, nausea, and abdominal pain | Variable, 2 weeks-3 months | 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 |
Listeria monocytogenes | Listeriosis | 9-48 hrs for gastro-intestinal symptoms, 2-6 weeks for invasive disease | 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. | Variable | Unpasteurized milk, soft cheeses made with unpasteurized milk, ready-to-eat deli meats |
Noroviruses | Variously called viral gastroenteritis, winter diarrhea, acute non- bacterial gastroenteritis, food poisoning, and food infection | 12-48 hrs | Nausea, vomiting, abdominal cramping, diarrhea, fever, headache. Diarrhea is more prevalent in adults, vomiting more common in children. | 12-60 hrs | 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 |
Salmonella | Salmonellosis | 6-48 hours | Diarrhea, fever, abdominal cramps, vomiting | 4-7 days | Eggs, poultry, meat, unpateurized milk or juice, cheese, contaminated raw fruits and vegetables |
Shigella | Shigellosis or Bacillary dysentery | 4-7 days | Abdominal cramps, fever, and diarrhea. Stools may contain blood and mucus. | 24-48 hrs | Raw produce, contaminated drinking water, uncooked foods and cooked foods that are not reheated after contact with an infected food handler |
Staphylococcus aureus | Staphylococcal food poisoning | 1-6 hours | Sudden onset of severe nausea and vomiting. Abdominal cramps. Diarrhea and fever may be present. | 24-48 hours | Unrefrigerated or improperly refrigerated meats, potato and egg salads, cream pastries |
Vibrio parahaemolyticus | V. parahaemolyticus infection | 4-96 hours | Watery (occasionally bloody) diarrhea, abdominal cramps, nausea, vomiting, fever | 2-5 days | Undercooked or raw seafood, such as shellfish |
Vibrio vulnificus | V. vulnificus infection | 1-7 days | 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. | 2-8 days | Undercooked or raw seafood, such as shellfish (especially oysters) |
For more information about food safety, call FDA's Food Information Line at: 1-888-SAFEFOOD or submit your inquiry electronically. The line is open Monday through Friday 10AM – 4PM EST except for Thursdays 12:30PM – 1:30PM EST and Federal Holidays.
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Handling foods safely is much more than throwing away expired milk or washing your fruits and vegetables. While these actions are important, there are several more common food safety mistakes that can result in major consequences.
Don't be one of the 48 million Americans sickened by food poisoning each year. Avoid these 10 common yet dangerous food safety mistakes.
Mistake #1: Tasting food to see if it's still good
Never taste your food to check if it has spoiled. You can't taste, see or even smell all bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness. Throw away all expired food before harmful bacteria grows. Consider composting expired plant-based foods such as vegetables, fruits, bread and vegetarian leftovers.
Never taste your food to check if it has spoiled. You can't taste, see or even smell all bacteria that causes food poisoning, and tasting just a tiny bit of contaminated food can cause serious illness. Throw away all expired food before harmful bacteria grows. Consider composting expired plant-based foods such as vegetables, fruits, bread and vegetarian leftovers.
Mistake #2: Putting cooked or ready-to-eat foods back on a plate that held raw meat
Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross-contamination. Foodborne pathogens from raw meat can easily spread to ready-to-eat foods and cause food poisoning. Always use separate plates, cutting boards and utensils to keep raw meats, poultry and seafood separate from ready-to-eat foods.
Never let raw meat, poultry or seafood touch cooked meat or any ready-to-eat foods, as this can cause cross-contamination. Foodborne pathogens from raw meat can easily spread to ready-to-eat foods and cause food poisoning. Always use separate plates, cutting boards and utensils to keep raw meats, poultry and seafood separate from ready-to-eat foods.
Mistake #3: Thawing food on the counter
Never thaw food on the counter. Harmful foodborne pathogens multiply rapidly when foods are in the danger zone between 40°F and 140°F. Instead, always thaw foods in the refrigerator, cold water or in the microwave.
Never thaw food on the counter. Harmful foodborne pathogens multiply rapidly when foods are in the danger zone between 40°F and 140°F. Instead, always thaw foods in the refrigerator, cold water or in the microwave.
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Mistake #4: Washing meat or poultry
Never wash raw meat or poultry because the water can easily spread bacteria to your sink, countertops and other kitchen surfaces. Only wash raw fruits and vegetables.
Never wash raw meat or poultry because the water can easily spread bacteria to your sink, countertops and other kitchen surfaces. Only wash raw fruits and vegetables.
Mistake #5: Letting food cool before putting it in the fridge
Don't leave food out of the refrigerator for more than two hours or one hour if it is over 90°F outside. Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter. If you are on a road trip, tailgating or picnicking, pack perishable foods in a well-insulated cooler with ice or cold packs.
Don't leave food out of the refrigerator for more than two hours or one hour if it is over 90°F outside. Illness-causing bacteria can grow rapidly when perishable foods are left in the danger zone — between 40°F and 140°F. Always refrigerate foods in a timely matter. If you are on a road trip, tailgating or picnicking, pack perishable foods in a well-insulated cooler with ice or cold packs.
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Mistake #6: Eating raw cookie dough (and other foods containing uncooked eggs and flour)
Never eat any raw eggs because they may contain Salmonella or other harmful bacteria. Instead, cook eggs thoroughly and avoid foods that contain raw or undercooked eggs. Even raw dough without eggs should not be consumed as raw flour may contain E. coli and cause people to get sick.
Never eat any raw eggs because they may contain Salmonella or other harmful bacteria. Instead, cook eggs thoroughly and avoid foods that contain raw or undercooked eggs. Even raw dough without eggs should not be consumed as raw flour may contain E. coli and cause people to get sick.
Mistake #7: Marinating meat or seafood on the counter. Using raw meat marinade on cooked food.
Never marinate meat, poultry or seafood on the counter or use the same marinade for raw meat and cooked food. If you marinate on the counter, harmful germs can multiple rapidly when in the danger zone — between 40°F and 140°F. In addition, if you use the same marinade on raw and cooked meats, the harmful bacteria from the raw food can spread to the cooked food. Always marinate raw meat, seafood and poultry in the refrigerator and only reuse marinade if you bring it to a boil just before using.
Never marinate meat, poultry or seafood on the counter or use the same marinade for raw meat and cooked food. If you marinate on the counter, harmful germs can multiple rapidly when in the danger zone — between 40°F and 140°F. In addition, if you use the same marinade on raw and cooked meats, the harmful bacteria from the raw food can spread to the cooked food. Always marinate raw meat, seafood and poultry in the refrigerator and only reuse marinade if you bring it to a boil just before using.
Mistake #8: Undercooking meat, poultry, seafood or eggs
Cooked food is safe only after it's been heated to a high enough internal temperature to kill harmful bacteria. In order to avoid eating undercooked foods, you must use a food thermometer — the only way to determine if cooked foods are safe to eat. Do not rely on sight, smell or taste to tell whether your food is done.
Cooked food is safe only after it's been heated to a high enough internal temperature to kill harmful bacteria. In order to avoid eating undercooked foods, you must use a food thermometer — the only way to determine if cooked foods are safe to eat. Do not rely on sight, smell or taste to tell whether your food is done.
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Mistake #9: Not washing your hands
Illness-causing bacteria can survive in many places — including on your hands. Always wash your hands for at least 20 seconds with soap and warm, running water before and after handling food.
Illness-causing bacteria can survive in many places — including on your hands. Always wash your hands for at least 20 seconds with soap and warm, running water before and after handling food.
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Mistake #10: Not replacing sponges and dish rags
Ironically, sponges and dishrags are some of the dirtiest tools in your kitchen. Sponges and dishrags can hold harmful foodborne pathogens and cause a serious health risk. Always sanitize your sponges at least every other day and replace them every week or two for best protection against germs.
Ironically, sponges and dishrags are some of the dirtiest tools in your kitchen. Sponges and dishrags can hold harmful foodborne pathogens and cause a serious health risk. Always sanitize your sponges at least every other day and replace them every week or two for best protection against germs.