Type of Foodborne Illness

Disease	Onset Time	Duration	Symptoms	Reservoir	Foods Implicated	Prevention	Type of Illness
Salmonellosis	8 - 72 hours	2-3 days	Abdominal pain, nausea, vomiting, fever, diarrhea.	Domestic and wild animals: also humans, especially as carriers.	Poultry, poultry salads, meat products, milk, shell eggs, egg custards and sauces, other protein foods.	Avoid cross-contamination, refrigerate food, cool cooked meats properly, avoid fecal contamination from foodhandlers by practicing good hygiene.	Infection
Shigellosis	1 - 7 days	Indefinite, depends on treatment.	Diarrhea, fever, chills, lassitude, dehydration.	Human feces, flies.	Potato, tuna, shrimp, turkey and macaroni salads, lettuce, moist and mixed foods.	Avoid cross-contamination, avoid fecal contamination from food handlers by practicing food personal hygiene, use sanitary food and water sources, control flies.	Infection
Listeriosis	1 day - 3 weeks	Indefinite, depends on treatment, but has high fatality in immuno-compromised.	Nausea, vomiting, headache, fever, chills, backache, meningitis.	Humans, domestic and wild animals, fowl, soil, water, mud.	Unpasturized milk and cheese, vegetables, poultry and meats, seafood, and prepared, chilled, ready-to-eat foods.	Use only pasteurized milk and dairy products, cook foods to proper temperatures, avoid cross-contamination.	Infection
Staphylococcus	1 - 6 hours	24 - 48 hours	Nausea, vomiting, diarrhea, dehydration.	Humans (skin, nose, throat, infected sores); also, animals.	Warmed-over foods, ham and other meats, dairy products, custards, potato salad, cream-filled pastries, and other protein foods.	Avoid cross-contamination from bare hands, exclude sick foodhandlers from preparation and serving, practice good personal hygiene, practice sanitary habits, proper heating and refrigeration of foods.	Intoxication
Clostridium Perfringens	8 - 22 hours	24 hours	Abdominal pain, diarrhea.	Human (intestinal tract), animals, and soil.	Meat that has been boiled, steamed, braised, stewed or roasted at low temperatures for a long period of time, or cooled slowly before serving.	Use careful time and temperature control in cooling and reheating cooked meat dishes and products.	Infection / Intoxication
Campylobacteriosis	3 - 5 days	1 - 4 days	Diarrhea, fever, nausea, abdominal pain, headache.	Domestic and wild animals (intestinal tract).	Unpasturized milk and dairy products,  poultry, pork, beef and lamb.	Avoid cross-contamination, cook foods thoroughly.	Infection