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FBI Bacteria and Viral Charts
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MAJOR FOODBORNE ILLNESSES
DISEASE |
PATHOGEN |
INCUBATION PERIOD/MEAN |
DURATION OF ILLNESS |
SYMPTOMS |
FOODS IMPLICATED |
TYPE OF ILLNESS |
RESERVOIR |
---|---|---|---|---|---|---|---|
Salmonellosis |
Salmonella |
8-72 hours |
2-3 days |
Abdominal pain, headache, fever, nausea, diarrhea, chills, cramps |
Poultry, eggs, meat, meat products, milk, smoked fish, protein foods, juice |
Infection |
Domestic and wild animals, humans |
Shigellosis |
Shigella |
1-7 days |
Indefinite |
Diarrhea, fever, chills, cramps, lassitude, nausea, dehydration |
Moist, mixed foods, milk, potato, tuna, bean, and macaroni salads, apple cider |
Infection |
Human feces, flies |
Listeriosis |
Listeria |
2 days – 3 weeks |
Indefinite; high fatality in the immuno-compromised |
Nausea, vomiting, chills, headache, fever, backache, meningitis |
Unpasteurized dairy foods, vegetables, meat, poultry, seafood, raw and smoked fish, ready-to-eat foods |
Infection |
Domestic and wild animals, humans, soil |
Staphylococcus |
Staphylococcus |
1-6 hours |
1-2 days |
Nausea, cramps, vomiting, dehydration |
Reheated foods, ham, poultry, dairy foods, custards, potato salad, cream-filled foods |
Intoxication |
Humans (skin, throat, nose), animals |
Clostridium |
Clostridium |
8-22 hours |
24 hours |
Abdominal pain, diarrhea, gas |
Meat, meat products, gravy, thick foods that are held at a low temp or cooled slowly |
Infection/ |
Human intestinal tract, animals, soil |
Bacillus |
Bacillus |
½ - 5 hours; 8-16 hours |
6-24 hours; |
Nausea and vomiting; Diarrhea, abdominal cramps |
Rice, custards, seasonings, dry food mixes, spices, salads, casseroles, milk, sauces, meats |
Intoxication |
Soil, dust |
Campylobacter |
Campylobacter |
2-5 days |
5-7 days |
Diarrhea which may be watery or bloody, fever, nausea, headache |
Chicken, unpasteurized milk, water |
Infection |
Domestic and wild animals (intestinal tract) |
E. coli 0157:H7 |
Escherichia |
2-5 days |
5-10 days |
Diarrhea (may be bloody), abdominal pain, nausea, vomiting, fever, HUS |
Undercooked ground beef, imported cheeses, unpasteurized milk or juice, cider, alfalfa sprouts |
Infection/ |
Human intestinal tract, animals (especially cattle) |
Botulism |
Clostridium |
12-36 hours; 72 or more hours |
Several days – year |
Vertigo, inability to swallow, respiratory paralysis, visual disturbances |
Improperly processed low-acid canned goods, garlic in oil, grilled onions, meat, stew, baked potatoes |
Intoxication |
Soil, water |
Viral |
Snow Mountain, calicivirus |
24-48 hours |
24-60 hours |
Diarrhea, vomiting, nausea, cramps, headache, muscle aches, tiredness, slight fever |
Water, ready-to-eat foods (salad, sandwiches, bread) shellfish |
N/A |
Human intestinal tract |
Hepatitis A |
Hepatitis A |
7-50 days |
Several weeks to months |
Fever, fatigue, stomach pain, nausea, dark urine, jaundice |
Ready-to-eat foods, fruit and juice, milk products, shellfish, salads, vegetables, sandwiches, water |
N/A |
Infected people |
Norovirusn infection |
Noro Virus |
12-96 hours |
1-2 days |
Low-grade fever, chills, headache, muscle ache, and fatigue |
Ready-to-eat foods (salad, sandwiches, bread) shellfish |
Infection |
Human intestinal tract |