Foodborne Illness is an acute gastrointestinal infection caused by food that contains harmful bacteria. Symptoms include diarrhea, abdominal pain, fever, and chills. Also called food poisoning(1).
Common Sources of Foodborne Illness(2):
Source of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella
Source of illness: Raw (unpasteurized) milk and dairy products, such as soft cheeses
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni
Source of illness: Raw or undercooked eggs. Raw eggs may not be recognized in some foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhea
Bacteria: Salmonella enteriditis
Source of illness: Raw or undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus
Source of illness: Improperly canned goods, and smoked or salted fish
Source of illness: Improperly canned goods, and smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe (seek medical help right away!)
Bacteria: C. botulinum
Source of illness: Fresh or minimally processed produce
Source of illness: Fresh or minimally processed produce
Symptoms: Diarrhea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites
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Sources:1. Digestive Diseases Dictionary E-K. National Digestive Diseases Information Clearinghouse. National Institutes of Health. NIH Publication No. 04 -4730-October - 2003
2. Bacteria and Foodborne Illness. National Digestive Diseases Information Clearinghouse. National Institutes of Health. NIH Publication No. 04–4547 - June 2004
Page Last Revised: May 11, 2008
