Wisconsin Foodborne Illnesses Poster

Reference:  WI DHFS Food and Waterborne Disease Outbreak Investigation Manual 4/98                     	dfs-3019-0802 August 2002            	
 
 
 
 
 
 	
 
NAME  
FOOD USUALLY INVOLVED  
ONSET  
SYMPTOMS  
PREVENTION 	
  Bacillus cereus 
 A.  Vomiting Type 
 B.  Diarrheal Type A.  Boiled or fried rice, 
B.  Custards, sauces, 
meatloaf, cereal products, 
refried beans, dried potatoes A.  1-6 hrs 
 
B.  4-16 hrs  A.  Vomiting, nausea, 
occasional diarrhea 
B.  Diarrhea, abdominal 
cramps Do not hold prepared foods at room temperatures; 
refrigerate quickly after preparation; chill rapidly; 
keep dry food and mixes dry 	
Clostridium 
botulinum 
(Botulism) 
 Inadequately processed, 
usually home – canned low 
acid foods, smoked fish, 
cooked potatoes 2 hrs – 
 8 days Blurred or double vision, 
difficulty in swallowing 
speaking and breathing, dry 
mouth, vomiting, 
constipation Toxin destroyed by boiling; cook foods thoroughly; 
do not hold prepared foods at room temperature; 
do not use dented cans of food 
Clostridium 
perfringens Inadequately heated or 
reheated meats, meat pies, 
stews, gravy, sauces, refried 
beans 6-24 hrs  Diarrhea, colic, nausea, gas 
Thoroughly cook food; reheat food to 165°F;  do 
not hold prepared foods at room temperature; chill 
rapidly; refrigerate at 41°F or less; hold at 140°F or 
greater 
Staphylococcus 
aureus Ham, meat & poultry, cream 
filled pastries, custard, high 
protein leftover foods 1-8 hrs  Abdominal cramps, nausea, 
vomiting, diarrhea, chills, 
headache, weakness, 
dizziness Cook foods thoroughly; do not hold prepared foods 
at room temperatures; chill rapidly; hold hot at 
140°F or more; keep hands clean and skin sore-
free 
Campylobacter 
jejuni Unpasteurized milk, poultry, 
water, raw clams 1-10 
days Abdominal cramps,   
(bloody) diarrhea, fever, 
headache Cook foods thoroughly; use boiled or treated water; 
drink pasteurize milk 
Escherichia coli 
(Shiga-toxin) Under cooked or raw ground 
beef, unpasteurized milk, soft 
cheese, water, uncooked 
vegetables 10 –12 hrs  Abdominal cramps, (bloody) 
diarrhea, fever, vomiting Cook foods thoroughly; avoid cross-contamination; 
clean hands and food equipment after handling raw 
foods; cook ground beef to 155°F 	
Shigella Salads, cut fruit, water  12-96 hrs  Diarrhea, fever, nausea, 
vomiting, abdominal cramps Strict cleanliness when handling food; thorough 
cooking; proper refrigeration 
Listeria 
 Milk products, unwashed 
vegetables, raw or improperly 
processed wild and domestic 
meats 1 day 
to 
3 weeks Nausea, vomiting, 
headache, fever, chills, 
backache; can cause 
miscarriage in pregnant 
women Use only pasteurized dairy products; avoid eating 
unwashed vegetables or raw meats; cook meats 
thoroughly; keep facilities clean and dry; will grow 
at refrigerated temperatures 
Salmonella 
(Non-typhoid) 
 Inadequately cooked poultry, 
eggs or food containing them; 
meat, unpasteurized milk 12-72 hrs 
 Abdominal pain, fever, 
nausea, headache, vomiting Thorough cooking of food to 165°F; clean hands; 
sanitized utensils and surfaces; prompt 
refrigeration; avoid cross-contamination 
Hepatitis A 
 Raw shellfish, cold food fecally 
contaminated by infected 
handler, polluted water 15-50 days  Fever, abdominal 
discomfort, nausea, 
jaundice Wash hands with soap; good hygiene; use foods 
from approved sources; cook seafood; use boiled 
or treated water 
Calicivirus 
(Norwalk virus) 
 Cold food fecally contaminated 
by infected handler, polluted 
water, oysters, clams, frosting 10-51 hrs  Nausea, vomiting, diarrhea, 
abdominal cramps, muscle 
aches, headaches, low-
grade fever Wash hands with soap; thoroughly cook foods; chill 
rapidly; refrigerate at 41°F or less; hold at 140°F or 
greater, good hand washing practices 
Vibro Cholerae Raw oysters and shellfish  Few hrs to  
5 days Sudden onset of profuse 
watery diarrhea, rapid 
dehydration, vomiting Purchase seafood from an approved / reputable 
source 
Scrombroid 
Toxin 
(Histamine) 	
Histamine produced by 
bacteria in some fish when 
they are time-temperature 
abused 1 minute to 
3 hrs Flushing, headache, 
dizziness, burning of the 
mouth and throat, upper & 
lower gastrointestinal 
symptoms, rash and itching Cooking does not destroy this histamine as a result 
of time-temperature abuse during the harvesting 
process.  It is important to purchase fish from a 
approved /reputable source 	
Giardia lamblia Fecally contaminated fruits, 
produce or water 2-25 days  Diarrhea, abdominal 
cramps, bloating, weight 
loss, malabsorption, infected 
persons may be 
asymptomatic Use sanitary chlorinated water supplies; food 
employees must practice good handwashing and 
personnel hygiene; wash raw produce 
Cryptosporidium
parvum Fecally contaminated fruits, 
produce and water 2-12 days  Profuse watery diarrhea, 
abdominal cramps, nausea, 
low grade fever, anorexia, 
vomiting Food employees must practice good handwashing 
and personnel hygiene; wash raw produce, use a 
sanitary water supply  	
 	
Foodborne Illnesses  	
Wisconsin Food Code Fact Sheet #18