Meet the bugs

Name

Possible symptoms (from most to least common)

Foods and causes linked to outbreaks

How soon it typically strikes

Bacillus cereus (bacteria)

Two different forms of foodborne illness:

Vomiting, nausea, occasional diarrhoea

Diarrhoea, abdominal pain, occasional nausea

Rice, starchy foods such as potato and pasta, meat, casseroles, vegetable dishes, foods containing spices

1 to 6 hours (vomiting)

10 to 12 hours (diarrhoea)

Campylobacter (bacteria)

Muscle pain, headache, fever, followed by diarrhoea (can be bloody), abdominal pain, nausea

Undercooked chicken, unpasteurised milk, chicken liver pâté, drinking water

2 to 5 days but can range from 1 to 10 days

Ciguatera (toxin)

Nausea, vomiting, diarrhoea, muscle pain followed by neurological symptoms including headache, temperature reversal (hot things feel cold and cold things feel hot), dizziness, tingling, muscular weakness, irregular heartbeat

Grouper, barracuda, snapper, jack, mackerel, triggerfish (caught in tropical regions)

Within 6 hours

Clostridium botulinum (bacteria)

Nausea and vomiting followed by neurological symptoms including weakness, dizziness, double vision, difficulty speaking, swallowing and breathing, abdominal distension

Canned or bottled foods, especially vegetables and seafood products, garlic in oil

12 to 36 hours

Clostridium perfringens (bacteria)

Severe abdominal pain, watery diarrhoea, occasional vomiting and nausea

Meat dishes, especially rolled roasts, stuffed meat, soups, stews, gravies, pies

10 to 12 hours, but can range from 6 to 24 hours

Cryptosporidium parvum (parasite)

Watery diarrhoea, vomiting, stomach cramps, weight loss

Drinking water, raw fruits and vegetables, apple juice, unpasteurised milk, salads

3 to 11 days

Cyclospora (parasite)

Watery diarrhoea, loss of appetite, weight loss, cramps, nausea, vomiting, muscle aches, low grade fever, extreme fatigue

Raspberries, lettuce, basil and pesto

1 week

E.coli (O157:H7) (bacteria)

Severe abdominal pain, watery (then bloody) diarrhoea, occasional vomiting

Undercooked minced meat, unpasteurised milk, lettuce, sprouts, unpasteurised fruit juices

1 to 8 days

E.coli (STEC) (bacteria)

Range from mild diarrhoea through severe cramps to profuse diarrhoea containing a lot of blood

Undercooked minced meat, cooked meat, apples, radishes, unpastuerised juices and dairy products, direct contact with animals and animal fertiliser, contaminated water

1 to 2 days

Giardia intestinalis (parasite)

Diarrhoea, flatulence, stomach cramps

Raw vegetables, drinking water, salads, fruit salad, sandwiches

1 to 3 weeks

Hepatitis A (virus)

Fever, malaise, nausea, vomiting, loss of appetite, abdominal pain, jaundice

Shellfish, salads, cold meats, sandwiches, fruits, vegetables, fruit juices, milk, milk products, infected food handlers

10 to 50 days

Listeria (bacteria)

Non-invasive: Diarrhoea, fever, muscle pain, headache, occasional abdominal cramps and vomiting

Invasive: Fever, headache, diarrhoea, vomiting, septicaemia,

encephalitis, meningitis, spontaneous abortion or stillbirth

Long shelf-life products stored under refrigeration such as deli meat and poultry products, smoked seafoods, cheeses (particularly soft ripened cheeses), pre-cooked sausage products. Also unpasteurised milk, corn salad, coleslaw

Non-invasive:
11 hours to 7 days

Invasive:
1 day to 3 weeks

Norovirus (virus)

Nausea, vomiting, diarrhoea, abdominal pain, headache, low-grade fever

Shellfish, salads, sandwiches, cold meats, infected food handlers

24 hours but can range from 10 to 50 hours

Salmonella (bacteria)

Nausea, vomiting, abdominal cramps, diarrhoea, fever, headache

Raw meats, poultry, unpasteurised milk and dairy products, seafoods, fresh produce (including sprouts), foods handled by infected food handlers, eg, kebabs, sandwiches

6 hours to 2 days

Scombrotoxin (toxin)

Tingling or burning sensation in the mouth, upper body rash, reduced blood pressure, headache, itching, nausea, vomiting, diarrhoea

Fresh tuna, kahawai, mahi mahi, bluefish, sardines, mackerel,

amberjack, abalone

A few minutes to a few hours

Staphylococcus aureus (bacteria)

Nausea, vomiting, abdominal cramps, occasional diarrhoea

Ham, cooked meats, yoghurt, chicken salad, pasta dishes, bakery products (especially cream-filled), cheese

2 to 4 hours but can range from 30 minutes to 7 hours

Vibrio parahaemolyticus (bacteria)

Diarrhoea, abdominal pain, nausea, vomiting, headache, fever, chills

Raw oysters and clams, crabs, shrimp

4 hours to 4 days

Vibrio vulnificus (bacteria)

Diarrhoea (in healthy people), bloodstream infection (in people with liver disease, diabetes, or weak immune systems)

Raw oysters and clams, crabs

Within 16 hours (diarrhoea)

Yersinia enterocolitica (bacteria)

Adults: Abdominal pain, headache, fever, diarrhoea, nausea, vomiting

Children: Watery, mucoid diarrhoea

Pork and pork products, dairy products, fruit, vegetables, tofu

7 days but can range from 1 to 11 days

CLEAN

• Clean your hands by washing them with soap and drying with a clean towel.

• Always wash your hands before handling any food and after touching raw meat and poultry, going to the toilet, changing nappies, touching pets and gardening.

• Wash knives and utensils and scrub chopping boards between preparing raw and cooked food.

• Keep your fridge clean.

COOK

• Defrost frozen foods thoroughly before cooking.

• Use a meat thermometer to check temperatures – minced meat and sausages should be cooked right through, and pork and poultry juices should run clear.

• Pre-cook minced meat, sausages and poultry before barbecuing.

• Never leave hot food to cool for more than two hours before putting it in the fridge.

COVER

• Stored foods should always be covered – even in the fridge or cupboard.

• Keep raw meat and poultry covered in the bottom of the fridge and away from ready-to-eat food, fruit and vegetables to avoid meat juice drip.

• When cooking outdoors, ensure that all food remains covered and cool until ready to cook or eat.

CHILL

• Ensure your fridge is operating at a temperature of between 2°C and 4°C.

• Keep all perishable foods in the fridge until you are ready to use them.

• When picnicking, keep food cool by using a frozen chilly pad.

• Marinate food in the fridge, not on the bench.