H&L Transport Managerial Control Manual March 2014 | Page 22

RMED
FOOD-BORNE ILLNESS CHART
BACTERIA

Bacillus cereus
This bacteria causes two
types of food poisoning.

Campylobacter

SOURCE/SPREAD
Type 1 is associated with boiled or
fried rice.
Type 2 is associated with cereal
products, soups, puddings, sauces,
meats, vegetables, refried beans.
Large outbreaks have been linked to
untreated water supplies and
unpasteurized milk.
Illness has also been linked to eating
raw or undercooked poultry, meat or
shellfish.

Clostridium
botulinum

Outbreaks have been linked to
inadequate processing of commercial
and home-canned food.

Clostridium
perfringens

Found in the soil. Associated foods are
cooked meats, meat products, poultry,
gravies
Source: animals (mainly cattle).
Associated foods are
• undercooked ground beef
• unpasteurized milk, apple juice and
cider
• lettuce
• cold cuts such as dry salami
• raw sprouts
Transmission has also been linked to
contaminated water, petting zoos/farms,
and person to person.

Called the “buffet bug”.

E. coli O157:H7
It takes only a few bacteria
to cause illness.

Salmonella

Shigella
It takes very few bacteria to
cause illness.

Staphylococcus
aureus (Staph)
Bacteria produces a toxin in
food if left in the danger
zone.
Viruses

Hepatitis A

Norwalk
It takes very few organisms
to cause illness.

20

Commonly associated with raw and
undercooked poultry, meat and fish.
Also linked to melons and raw
sprouts (example alfalfa).
Spread through cross
contamination and person-to-person.
Source: mainly humans.
Spread through food and water
contaminated with feces.
Can be spread from person to person.
Source: mainly human skin, nose and
throat.
Found in high numbers in infected cuts,
boils, and acne.
Spread through contact with food,
people or coughing/sneezing.
Source/Spread
Common sources are contaminated
water, shellfish and produce (salads).
Can be spread from person to person.
Can be spread to food by infected food
handlers.
Common sources are contaminated
water and ice, shellfish and salad
ingredients.
Can spread from person to person.
Can be spread by touching
contaminated surfaces and then
touching the mouth.

SYMPTOMS
Illness occurs in 1 - 6 hours.
Vomiting is the main symptom.
Illness occurs in 6 – 15 hours.
Diarrhea is the main symptom.

PREVENTION
Keep food out of the Danger
Zone.

Illness occurs in 2 – 5 days.
Diarrhea, stomach pain, fever,
nausea and vomiting.
Illness lasts 1 – 4 days.

Prevent cross contamination.
1. Wash your hands.
2. Clean and sanitize food
preparation surfaces,
equipment and utensils.

Illness occurs in 12 – 36 hours.
Nausea, vomiting, diarrhea,
double vision, droopy eyelids,
difficulty speaking, swallowing
and breathing; muscle paralysis.
Illness occurs in 10 hours.
Abdominal cramps, diarrhea.
Illness lasts 1 day or less.

Do not use cans that are
bulging or home canned.
Store cans and vacuumpacked food according to label
requirements.
Keep foods out of the Danger
Zone.
• Cook to safe temperatures.

Illness occurs in 3 – 4 days.
Severe stomach cramps,
diarrhea (may be w FW'