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| Name of illness | What causes it | Symptoms | Characteristics of illness | Preventative measures |
| Salmonellosis
Examples of foods involved: poultry, red meats, eggs, dried foods, and dairy products. | Salmonellae. This bacteria is wide-spread in nature and lives and grows in the intestinal tracts of human beings and animals. | Sever headache, followed by vomiting, diarrhea, abdominal cramps, and fever. Infants, elderly, and persons with low resistance are most susceptible. Severe infections cause high fever and may even cause death. | Transmitted
by eating contaminated food, or by contact with infected persons or carriers
of the infection. Also transmitted by insects, rodents, and pets. Onset: Usually within 12 to 36 hours. Duration: 2 to 7 days. | Salmonellae in food are destroyed by heating the food to 140�F and holding for 10 minutes or to higher temperatures for less time; for instance, 155�F for a few seconds. Refrigeration at 40�F inhibits the increase of Salmonellae, but they remain alive in foods in the refrigerator or freezer, and even in dried foods. |
| Perfringens Examples of foods involved: stews, soups, or gravies made from poultry or red meat. | Clostridium Perfringens. Spore-forming bacteria that grow in the absence of oxygen. Temperatures reached in thorough cooking of most foods are sufficient to destroy vegetative cells, but heat-resistant spores can survive. | Nausea without vomiting, diarrhea, acute inflammation of stomach and intestines. | Transmitted
by eating food contaminated with abnormally large numbers of the bacteria.
Onset: Usually within 8 to 20 hours. Duration: May persist for 24 hours. | To prevent growth of surviving bacteria in cooked meats, gravies, and meat casseroles that are to be eaten later, cool foods rapidly and refrigerate promptly at 40�F or below, or hold them about 140�F. |
| Staphylococcal poisoning (frequently called staph) Examples of foods involved: custards, egg salad, potato salad, chicken salad, macaroni salad, ham, salami, and cheese. | Staphylococcus aureus. Bacteria fairly resistant to heat. Bacteria growing in food produce a toxin that is extremely resistant to heat. | Vomiting, diarrhea, prostration, abdominal cramps. Generally mild and often attributed to other causes. | Transmitted by food handlers who carry the bacteria and by eating food containing the toxin. | Growth of bacteria that produces toxin is inhibited by keeping hot foods above 140�F and cold foods at or below 40�F. Toxin is destroyed by boiling for several hours, or heating the food in a pressure cooker at 240�F for 30 minutes. |
| Botulism
Examples of foods involved: canned low-acid foods, and smoked fish | Clostridium botulinum. Spore-forming organisms that grow and produce toxin in the absence of oxygen, such as in a sealed container. | Double vision, inability to swallow, speech difficulty, progressive respiratory paralysis. Fatality rate is high, about 65% in the United States. | Transmitted
by eating food containing the toxin. Onset: Usually within 12 to 36 hours or longer. Duration: 3 to 6 days. | Bacterial spores in food are destroyed by high temperatures obtained only in the pressure canner.* More than 6 hours is needed to kill the spores at boiling temperature (212�F). The toxin is destroyed by boiling for 10 to 20 minutes; time required depends on kind of food. |
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