Food Borne Illnesses

www.scientificamerican.com 

What is food poisoning?Illness from consuming food that

contains harmful substances, microorganisms or other toxins. It can result in long term disease and/or death. It is often caused by food that looks, smells and

tastes normal.

Chemical Hazards

This can include chemicals used to clean kitchen

surfaces and equipment. They can also be harmful if spilled on or near food or

accidentally eaten.

safefood.qld.gov.au

Natural Toxins

These are poisonous substances produced by some micro-

organisms, plant and animals. Most are tasteless and remain

toxic even after cooking.

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Physical Hazards

Foreign matter can be introduced into food by harmful bacteria into food. Some examples include:

hair, insects, jewelry, or pieces of metal.

Biological Hazards

The organisms that make you sick can include:---viruses---bacteria (salmonella, E. coli, listeria)---parasites (trichinella spiralis)---mold

Who is most at risk for

developing FBI?

• Infants• Teens• Pregnant women• Compromised immune system• Elderly

SalmonellaSources: intestine of people and carriers, raw meat and poultry, raw milk and eggsFood Sources: undercooked or contaminated poultry, raw milk and eggsIncubation: 6-72 hoursSymptoms: abdominal pain, diarrhea, vomiting and fever.

blog.eggzy.net 

Clostridium Botulinum

Sources: Fish intestines, soil and vegetablesFood Sources: Canned or vacuumed packed foodsIncubation: 2 hrs---5 daysSymptoms: Problems swallowing, talking, breathing, double vision and paralysis

toxicfoodie.org

E coliSources: Animal intestines, soil and waterFood Sources: undercooked or raw meat, veggies, unpasteurized milk and contaminated waterIncubation: 2-5 daysSymptoms: watery or bloody diarrhea, nausea, cramps and feverThis can be fatal

catlovingcare.com 

Clostridium Perfringens

Sources: Soil, animal and human intestines, raw sewage

Food Sources: Cafeteria or Buffet food (temp)

Incubation: 8-22 hours Symptoms: Abdominal pain and

diarrhea

Staphylococcus aureus

Sources: human nose, mouth, skin, or hands (common in hospitals)Food Sources: dairy products, cold cooked meat and poultry, foods handledIncubation: 1-7 hoursSymptoms: Abdominal pain, diarrhea, vomiting and high temp

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Listeria Monocytogenes Sources: Water, animals, birds and fish Food Sources: Dairy products, raw

vegetables, raw meats and poultry Incubation: 3-70 days Symptoms: Headache, fever, vomiting,

diarrhea This is especially dangerous for pregnant

woman and can kill the fetus

Campylobacter Jenjuni

Sources: raw or undercooked poultry, water, milk and fecesIncubation: 2-5 daysSymptoms: diarrhea, abdominal cramps, fever, nausea

abc.net.au

Strategies for Preventing

Food Poisoning Keep hands cleanKeep kitchen cleanHandle food properlyCook high risk foods thoroughlyKeep hot food hot and cold food cold

dac-home.com

Safe Food Handling

Avoid preparing food when sick or feeling unwellKeep raw foods and cooked foods separatedUse clean equipment, not hands, to pick up foodWash fruits and vegetables before using

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