Food Poisoning Or Foodborne Illness Tables and Figures
Epidemiologic Aspects of Food Poisoning
|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|
|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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