Common Sources of Foodborne Illness

Source of illness: Raw and undercooked meat and poultry
Symptoms: Abdominal pain, diarrhoea, nausea, and vomiting
Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

Source of illness: Raw (unpasteurized) milk and dairy products, such as soft cheeses
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhoea
Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

Source of illness: Raw or undercooked eggs. Raw eggs may not be recognised in some foods such as homemade hollandaise sauce, caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
Symptoms: Nausea and vomiting, fever, abdominal cramps, and diarrhoea
Bacteria: Salmonella enteriditis

Source of illness: Raw or undercooked shellfish
Symptoms: Chills, fever, and collapse
Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

Source of illness: Improperly canned goods, and smoked or salted fish
Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe (seek medical help right away!)
Bacteria: C. botulinum

Source of illness: Fresh or minimally processed produce
Symptoms: Diarrhoea, nausea, and vomiting
Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

 

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