Pathogens

1. Salmonella

1.1. Diarrhea, fever, abdominal cramps, and vomiting.

1.2. Generally 8-12 hours after eating.

1.3. Raw meats, poultry, eggs, milk and other dairy products, shrimp, frog legs, yeast,coconut, pasta, and chocolate.

2. Staphylococcus

2.1. Diarrhea, vomiting, nausea, abdominal pain, cramps, and prostration. Lasts 24-48 hours. Rarely fatal.

2.2. Generally 30 minutes-8 hours after eating.

2.3. Toxin, meats, poultry, egg products, tuna, potato and macaroni salads, and cream-filled pastries.

3. E.coli O 157:H7

3.1. Severe bloody diarrhea and abdominal cramps; sometimes the infection causes non-bloody diarrhea or no symptoms.

3.2. Generally 2-5 days after eating

3.3. Cattle farms, eating sprouts, lettuce, salami, unpasteurized milk and juice, raw meats, and swimming in or drinking sewage contaminated water.

4. Campylobacter

4.1. Diarrhea, abdominal cramping, fever, and sometimes bloody stools.

4.2. Generally 2-5 days after eating.

4.3. Bacteria on poultry, cattle, and sheep can contaminate meat and milk of these animals. Raw poultry, meat, and unpasteurized milk are chief raw food sources.

5. Listeria Monocytogenes

5.1. Fever, headache, nausea, and vomiting. Primarily affects pregnant women and their fetus, newborns, the elderly, people with cancer, and those an with impaired immune system.

5.2. From 7-30 days after eating, but most symptoms have been reported 48 - 72 hours after eating contaminated food.

5.3. Found in soft cheese, unpasteurized milk, hot dogs and deli meats, imported seafood products, frozen cooked crab meat, cooked shrimp, etc.