|| Intestinal tracts
of animals, raw milk, untreated water, and sewage.
Contaminated water, raw milk, and raw or undercooked meat, poultry,
|| Fever, headache and muscle
pain followed by diarrhea, abdominal pain, and nausea that appear
2 to 5 days after eating; may last 7 to 10 days.
| Widely distributed in soil,
water, on plants, and intestinal tracts of animals. Grows only in
little or no oxygen.
Bacteria produce a toxin that causes illness. Improperly
canned foods, garlic in oil, vacuum-packed and tightly wrapped food.
|| Toxin affects the nervous system. Symptoms
usually appear 18 to 36 hours, but can sometimes appear as few
as 4 hours or as many as 8 days after eating; double vision, droopy
eyelids, trouble speaking and swallowing, and difficulty breathing.
Fatal in 3 to 10 days if not treated.
|| Soil, dust, sewage, and
intestinal tracts of animals. Grows only in little or no oxygen.
Food left for long periods in steam tables or at room
temperature. Bacteria destroyed by cooking, but some toxin-producing
spores may survive.
| Diarrhea and gas pains may appear 8
to 24 hours after eating; usually last about 1 day, but less severe
symptoms may persist for 1 to 2 weeks.
|| Intestinal tracts of some
mammals, raw milk and unchlorinated water.
Contaminated water, raw milk, raw or rare ground beef,
unpasteurized apple juice or cider, uncooked fruits and vegetables;
| Diarrhea or bloody diarrhea, abdominal
cramps, nausea, and malaise; can begin 2 to 5 days after food is
eaten, lasting about 8 days.
Intestinal tracts of humans and animals, milk, soil,
leaf vegetables; can grow slowly at refrigerator temperatures.
Ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented
or dry sausage, and other deli-style meat and poultry, soft cheeses
and unpasteurized milk.
|| Fever, chills, headache, backache, sometimes
upset stomach, abdominal pain and diarrhea; may take up to 3 weeks
to become ill. More serious illness may develop in pregnant women,
newborns, older adults, and people with weakened immune systems.
(over 2300 types)
| Intestinal tracts
and feces of animals and sometimes in eggs.
Raw or undercooked eggs, poultry, and meat; raw milk
and dairy products; seafood, and food handlers.
| Stomach pain, diarrhea, nausea,
chills, fever, and headache usually appear 8 to 72 hours after
eating; may last 1 to 2 days.
(over 30 types)
Human intestinal tract; rarely found in other animals.
Person-to-person by fecal-oral route; fecal contamination
of food and water. Most outbreaks result from food, especially salads,
prepared and handled by workers using poor personal hygiene.
| Disease referred to as "shigellosis" or
bacillary dysentery. Diarrhea containing blood and mucus, fever, abdominal
cramps, chills, and vomiting; 12 to 50 hours from ingestion of
bacteria; can last a few days to 2 weeks.
|| On humans
(skin, infected cuts, pimples, noses, and throats).
through food from improper food handling. Multiply rapidly at room
temperature to produce a toxin that causes illness.
|| Severe nausea, abdominal cramps, vomiting,
and diarrhea occur 1 to 6 hours after eating; recovery within
2 to 3 days -- longer if severe dehydration occurs.