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Home , Bloating, Chills, Foodborne illness, Jaundice, Vomiting

Foodborne Illness Chart

Pathogen Involved simplex abdominal ; 12 hours to several -water fish () ; coughing days cereus ; ; up to 24 hours cereal products; ; custards (toxico-infection) ; vomiting and sauces; meatloaf jejuni diarrhea (sometimes 2 to 5 days raw ; ; beef ; raw (infection) bloody); severe clams; contaminated water abdominal pain; ; ; ; vomiting botulinum ; double vision; 18 to 36 hours home-canned low-acid food; (intoxication) difficulty , and oil mixtures; vacuum- speaking and breathing; packed fish; fermented fish eggs; weak muscles; fish; marine mammals respiratory paralysis. Frequently fatal. abdominal pain; diarrhea 8 to 22 hours cooked meat; poultry; gravy; (toxico-infection) sauces; soups severe diarrhea; low- 1 to 12 days any food product that comes into (infection) grade fever and severe contact with a contaminated intestinal distress person or contaminated water severe abdominal pain; 24 to 72 hours soft unpasteurized cheese; O157:h7 (E.coli) diarrhea (sometimes contaminated water; any (toxico-infection) bloody); nausea; undercooked animal-source vomiting; fever; chills; , especially hamburger headache; muscular pain; bloody lamblia abdominal pain; 1 week water; raw vegetables and (infection) diarrhea; fever; A (infection) fever; anorexia; nausea; 15 to 50 days shellfish; contaminated water; abdominal pain; any food contaminated by the , urine or of infected humans and other primates monocytogenes nausea; vomiting; 1 to 70 days unpasteurized milk; soft cheeses; (infection) cramps; undercooked poultry; prepared diarrhea; headache; meats; unwashed raw vegetables ; fever (infection) nausea; vomiting; 24 to 72 hours contaminated water, food, or diarrhea; abdominal pain food contact surfaces

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Pathogen Signs and Symptoms Incubation Period Food Involved (infection) abdominal pain; usually 12 to 36 poultry; meant and meat diarrhea; chills; fever; hours, but could be products; eggs and egg products; nausea; vomiting 6 to 72 hours other food contaminated by the feces of infected humans and other animals (infection) abdominal pain; diarrhea 12 to 50 hours moist prepared foods, especially (sometimes bloody); salads such as potato, tuna and chills; fever; macaroni salads; raw fruits and vegetables; unpasteurized milk and dairy products; poultry Staphylococcus nausea; vomiting; 2 to 4 hours ham; meat; poultry; cream-filled (intoxication) abdominal pain; diarrhea pastry; food mixtures; leftover foods Trichinella (infection) abdominal pain; 1 to 2 days for pork; bear meat; walrus flesh vomiting; nausea; fever; gastrointestinal swelling around the eyes; symptoms; other muscular pain; chills; symptoms occur laboured breathing within 2 to 4 weeks Yersinia (infection) watery diarrhea; 24 to 48 hours meats (especially pork, beef and vomiting; abdominal lamb); tofu; oysters; fish; ice pain; fever; headache; cream; powdered milk; sore throat; may mimic unpasteurized milk; raw vegetables; soy products

Other Types of Foodborne Illness

Cause of Illness Signs and Symptoms Incubation Period Food Involved flush; tingling ; hives; varies—can be various—common allergens difficulty breathing; instantaneous include nuts, wheat, soya, MSG, anaphylactic . milk, eggs, fish/shellfish, Sometimes fatal. sulphites Food intolerances and nausea; vomiting; varies—can be various sensitivities diarrhea; ; instantaneous ; ; Paralytic/neurologic tingling; burning; 30 minutes to 2 mussels, clams and other bivalve shellfish (also numbness around lips hours molluscs known as ‘Red Tide and finger tips; giddiness; Poisoning’) incoherent speech; difficulty standing; respiratory paralysis

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