Salmonella is a common cause of food poisoning in the US, with symptoms like diarrhea, fever and abdominal cramps lasting 4-7 days. It can be more serious for young, old or immunocompromised. To prevent it, avoid undercooked eggs/meat and wash hands and surfaces thoroughly when handling food. Botulism toxin thrives at room temperature and causes paralysis that requires emergency treatment. Symptoms start 12-36 hours after ingesting contaminated food. To prevent it, refrigerate foods properly and inspect canned goods carefully before eating. E. coli normally lives harmlessly in intestines but some strains cause diarrhea. Healthy adults usually recover in a week but young, old or

2. Definition:
1. A bacterium (genus Salmonella) that occurs mainly in the intestine, esp. a
serotype causing food poisoning.
2. Food poisoning caused by infection with such a bacterium: "an outbreak of
salmonella".
Salmonella is one of the most common causes of food poisoning in the United
States, symptoms usually last between 4-7 days and most cases get better without
treatment. It can be a more serious illness with older adults, infants, or people with
chronic diseases. Some symptoms include Diarrhea, fever, abdominal cramps, and
vomiting.
How do I avoid Salmonella?
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Avoid eating high risk foods such as raw or
lightly cooked eggs, undercooked ground beef
or poultry, and unpasteurized milk
Wash hands thoroughly before handling food,
and make sure all preparation surfaces are
clean as well
Keep food properly refrigerated
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Separate cooked foods from uncooked and
‘ready-to-eat’ foods
Make sure foods are cooked completely and
check using a meat thermometer
Refrigerate foods quickly after meal times and
during transport
Do not cross contaminate cooking utensils

3. Definition:
1. Food poisoning caused by botulinum growing on improperly sterilized canned meats and other
preserved foods.
Botulism is a rare but serious illness that affects the nervous system and can cause
paralysis; it can be potentially fatal and should be treated as a medical emergency.
Botulism toxins thrive at room temperature. Some symptoms include
fatigue, dizziness, blurred vision, headaches, nausea, and paralysis. Symptoms will
usually start between 12 and 36 hours after ingesting contaminated food, and generally
last for several weeks.
How do I avoid Botulism?
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Make sure foods are kept out of room temperature;
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serve or refrigerate them after preparation
Don’t let children younger than 12 months old have
honey or corn syrup
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Always carefully inspect packaged products when
buying from a store and make sure they’re not
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punctured, torn, partially opened or damaged
Avoid eating food from dented or
leaking cans
Keep baked potatoes
hot, wrapped in aluminum until
served or refrigerated
Be sure to use proper canning
techniques at home
Refrigerate oils that are infused
with garlic or other herbs

4. Definition:
1. A bacillus (Escherichia coli) normally found in the human
gastrointestinal tract and existing as numerous strains, some of
which are responsible for diarrheal diseases. Other strains have
been used experimentally in molecular biology.
Escherichia coli bacteria normally live in the intestines of healthy people and animals
and is usually relatively harmless. You can be exposed to E. Coli from contaminated
water or food, especially raw vegetables or undercooked ground beef. Healthy adults
can usually recover within a week, but younger children and older adults can develop
a life-threatening form of kidney failure.
How do I avoid E. Coli?
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Use food thermometers to make sure that ground beef has
reached a safe temperature of 70°C
Avoid eating high risk foods, especially undercooked ground
beef, unpasteurized milk or juice, soft cheeses made from
those unpasteurized milks, and alfalfa sprouts
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Wash your hands before preparing food, after
putting diapers on infants, and after contact
with cows, sheep, or goats, their food or treats,
or their living environment
Keep foods below 4°C and above 60°C

5. Definition:
1. A bacterium of a genus (Staphylococcus) that includes many pathogenic kinds that cause pus
formation, esp. in the skin and mucous membranes.
Staphylococcus can cause food poisoning when someone handling the food
contaminates it, and then it is not properly refrigerated. Staphylococcus can also be
caused by contamination through improper equipment and surface sanitation. These
bacteria multiply quickly at room temperature and produce a toxin that causes this
illness. Some symptoms include vomiting, loss of appetite, severe abdominal
cramps, and mild fever. This illness will usually last 1 or 2 days.
How do I avoid Staphylococcus?
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Wash hands thoroughly before handling and
preparing food
Do not prepare food if you are sick, or if you
have a nose or eye infection
Don’t prepare food if you have cuts or skin
infections on your hands or wrists
Keep food preparation areas clean
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If foods is prepared more than 2
hours before serving, keep foods
out of the danger zone (between
4°-60°C)
Store cooked foods in a
wide, shallow container, and
refrigerate as soon as possible

6. Definition:
1. A form of viral hepatitis transmitted in food.
Hepatitis A is a liver disease that is primarily spread through food or water
contaminated by stool from an infected person. It is one of the few
foodborne illnesses that can be prevented by vaccination; it is recommended
for all children over 12 months old, for travelers going to certain countries,
and for people at high risk for infection. It can come from raw or uncooked
shellfish from contaminated water, raw produce, contaminated drinking
water, uncooked foods, and cooked foods that are not reheated after contact
with an infected food handler. Some symptoms are diarrhea, dark urine,
jaundice, fever, headache, nausea, abdominal pain, and loss of appetite and
can last anywhere from 2 weeks, to 3 months.
How do I avoid Hepatitis A?
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Avoid eating raw oysters or other raw or
uncooked shellfish
For children: get vaccinated against Hepatitis A
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For adults: get vaccinated if you are exposed to a person
infected with Hepatitis A, or if you are planning to travel a
country with high rates of Hepatitis A

7. Definition:
1. a single-stranded RNA virus of the genus Norovirus (species Norwalk virus) that was first discovered in
Norwalk, Ohio, and causes an infectious human gastroenteritis—called also Norwalk agent
Noroviruses are the most common cause of infection of the stomach and intestines in the
States. The Norwalk Virus spreads very easily and is often called the stomach flu. The virus
can be spread directly through infected people, through foods or drinks they have prepared for
other people, and it can also survive on surfaces that have been contaminated with the virus.
Some of the things you can get the virus from are fresh produce, shellfish, ready-to-eat foods
touched by infected worker, or any other foods contaminated with vomit or feces from an
infected person. The illness can will usually last 1-3 days and some symptoms include
diarrhea, vomiting, nausea, and stomach pain.
How do I avoid the Norwalk Virus?
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Wash your hands as frequently as possible
with soap and running water for at least 20
seconds, especially after using the bathroom
and before preparing food
Avoid bare-hand contact with ready-to-eat
foods if you work at a restaurant
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Clean and disinfect surfaces contaminated
by vomiting or diarrhea, and food
preparation equipment and surfaces
If you are ill with diarrhea or vomiting, do
not cook, prepare, or serve food for others