Food Poisoning Or Foodborne Illness Tables and Figures

Food Poisoning Or Foodborne Illness Tables and Figures is a topic covered in the 5-Minute Pediatric Consult.

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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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