Food Poisoning – Onset of Symptoms
CAUSE | NORMAL INCUBATION PERIOD |
NORMAL DURATION |
MAIN CLINICAL SYMPTOMS |
COMMONLY ASSOCIATED FOODS |
Campylobacter | 3-5 days | 2-7 days | Abdominal pain, diarrhoea (sometimes bloody), headache, fever |
Poultry, cooked meats, milk Growth range is 28-45º |
Clostridium botulinum |
12-36 hours | Extended | Swallowing difficulties, respiratory failure |
Preserved foods, e.g. canned, bottled Growth range is about 3º-50ºC. Optimum 20- 30C |
Clostridium perfringens |
10-12 hours | 24 hours | Abdominal pain, diarrhoea | Stews, roasts Growth range is about 20º-50ºC . Optimum 37-45C |
E.coli 0157 | 12 hours – 10 days |
Possibly extended |
Abdominal pain, diarrhoea (sometimes bloody). May lead to kidney failure |
Beef burgers, meat, dairy products Grows between 7º-44.5ºC, and possibly as low as 4ºC. Optimum for VTEC around 37ºC |
Listeria monocytogenes |
3-21 + days | Varies | Fever, headaches, spontaneous abortion, meningitis |
Soft cheeses, pates, poultry meat Growth can occur as low as 1º-3ºC and up to 42ºC |
Norovirus | 12-48 hours | 2 days | Projectile vomiting and diarrhoea |
Food can be contaminated by infected humans |
Salmonella | 12-36 hours | 2-20 days | Abdominal pain, diarrhoea, fever, nausea |
Meat, poultry, eggs, dairy products Grows between 6º-45ºC |
Staphylococcus aureus |
2-6 hours | 12-24 hours | Vomiting, abdominal pain, diarrhoea |
Cooked meat, humans Growth is usually between 7º-48ºC. Toxin produced at 10º-46ºC |