What are the common foodborne illnesses and their symptoms? Foodborne illnesses are caused by consuming contaminated foods or beverages. Here are some of the most common foodborne illnesses and their symptoms:

1. Norovirus

• Symptoms: Diarrhea, vomiting, nausea, stomach pain
• Onset Time: 12-48 hours after exposure
• Duration: 1-3 days
• Sources: Contaminated water, raw or undercooked shellfish, and foods handled by infected individuals

2. Salmonella

• Symptoms: Diarrhea, fever, abdominal cramps, vomiting
• Onset Time: 6-48 hours after exposure
• Duration: 4-7 days
• Sources: Raw or undercooked poultry, eggs, meat, and contaminated fruits and vegetables

3. E. coli (Escherichia coli)

• Symptoms: Severe (often bloody) diarrhea, abdominal pain, vomiting, sometimes fever
• Onset Time: 1-10 days after exposure
• Duration: 5-10 days
• Sources: Undercooked beef (especially hamburger), unpasteurized milk and juice, raw fruits and vegetables, contaminated water

4. Campylobacter

• Symptoms: Diarrhea (often bloody), fever, abdominal cramps, nausea, vomiting
• Onset Time: 2-5 days after exposure
• Duration: 2-10 days
• Sources: Raw or undercooked poultry, unpasteurized milk, contaminated water

5. Clostridium perfringens

• Symptoms: Intense abdominal cramps, watery diarrhea
• Onset Time: 8-16 hours after exposure
• Duration: Usually 24 hours
• Sources: Meats, poultry, gravy, dried or precooked foods, time and/or temperature-abused foods

6. Listeria

• Symptoms: Fever, muscle aches, nausea, diarrhea; severe cases can lead to meningitis or septicemia
• Onset Time: 1-4 weeks after exposure
• Duration: Variable
• Sources: Unpasteurized dairy products, deli meats, hot dogs, smoked seafood, raw sprouts

7. Botulism (Clostridium botulinum)

• Symptoms: Vomiting, diarrhea, blurred vision, double vision, difficulty swallowing, muscle weakness; can result in respiratory failure and death
• Onset Time: 12-72 hours after exposure
• Duration: Variable
• Sources: Improperly canned foods, especially home-canned vegetables, fermented fish, baked potatoes in aluminum foil

8. Staphylococcus aureus

• Symptoms: Nausea, vomiting, stomach cramps, diarrhea
• Onset Time: 1-6 hours after exposure
• Duration: 24-48 hours
• Sources: Improperly stored or handled foods, such as salads, bakery products, and dairy products

9. Hepatitis A

• Symptoms: Fever, fatigue, loss of appetite, nausea, vomiting, abdominal pain, dark urine, jaundice
• Onset Time: 15-50 days after exposure
• Duration: Several weeks to months
• Sources: Contaminated water, raw shellfish, and foods handled by infected individuals

10. Shigella

• Symptoms: Diarrhea (often bloody), fever, stomach cramps
• Onset Time: 1-2 days after exposure
• Duration: 5-7 days
• Sources: Contaminated water, raw vegetables, and foods handled by infected individuals

 

Understanding these common foodborne illnesses and their symptoms can help you take proactive measures to prevent contamination and ensure the safety of your customers.

Why Choose ACE Food Handler for Your Training Needs?

At ACE Food Handler, we understand the critical role that proper training plays in maintaining food safety standards. Here’s why we are the best choice for your food handlers training across the United States:

• Comprehensive Courses: Our training programs cover all aspects of food safety, including the importance of temperature control in storage units, ensuring that your staff is well-equipped to handle any situation.
• Expert Instructors: Our courses are designed and taught by industry experts with years of experience in food safety and compliance.
• Flexible Learning Options: We offer both online and in-person training options to suit your schedule and learning preferences.
• Nationwide Reach: No matter where you are in the U.S., ACE Food Handler provides accessible and reliable training solutions.

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To make our training even more affordable, we’re offering a special discount. Use the food handlers coupon code ACE20 at checkout to receive 20% off any of our food handlers or alcohol seller server courses. Don’t miss this opportunity to enhance your team’s skills and ensure the highest standards of food safety in your establishment. Food Safety Practices I Should be Aware of.

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