Food Poisoning Or Foodborne Illness Tables and Figures

Epidemiologic Aspects of Food Poisoning

Organism	Pathogenesis	Source	Prevention
Salmonella	Infection	Meats, poultry, eggs, dairy products	Proper cooking and food handling, pasteurization
Staphylococcus	Preformed enterotoxin	Meats, poultry, potato salad, cream-filled pastry, cheese, sausage	Careful food handling, rapid refrigeration
Clostridium perfringens	Enterotoxin	Meats, poultry	Avoid delay in serving foods; avoid cooling and rewarming foods.
Clostridium botulinum	Preformed neurotoxin	Honey, home-canned foods, uncooked foods	Proper refrigeration (see text)
Vibrio parahaemolyticus	Infection enterotoxin	Sea fish, seawater, shellfish	Proper refrigeration
Bacillus cereus
Diarrheal type	Sporulation enterotoxin	Many prepared foods	Proper refrigeration
Vomiting type	Preformed toxin	Cooked or fried rice, vegetables, meats, cereal, puddings	Proper refrigeration of cooked rice and other foods
Enterohemorrhagic including STEC 0157-H7	Cytotoxins	Milk, beef	Thorough cooking of beef, consumption of pasteurized milk products
Enterotoxigenic Escherichia coli (traveler’s diarrhea)	Enterotoxin	Food or water	Travelers should drink only bottled or canned beverages and water, and avoid ice, raw produce including salads, and peeled fruit. Cooked foods should be eaten hot.

STEC, Shiga toxin–producing Escherichia coli.

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