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Food Borne Viruses
Viruses responsible for food poisoning
| Question | Answer |
|---|---|
| Raw or undercooked seafood or shellfish, commonly transmitted to ready-to-eat food by cross contamination | Hepatitis A (foods) |
| fatigue, fever, abdominal pain, nausea, diarrhea, appetite loss,jaundice (yellowing of skin and eyes)- illness starts in 1-2 weeks, can last for 6-12 months | Hepatitis A (symptoms) |
| do not eat raw or undercooked seafood or shellfish, especially oysters | Hepatitis A (prevention) |
| cold salads, sandwiches, fresh produce, shellfish, raw clams & oysters | Norwalk viruses (foods) |
| nausea, vomiting, diarrhea, abdominal pain, lethargy (tiredness), muscle aches, head ache, low fever- lasts for several days | Norwalk viruses (symptoms) |
| cook all shellfish thoroughly, wash raw vegetables, frequent hand washing by food handlers | Norwalk viruses (prevention) |
| tuna, mackeral, mahi-mahi, sardines, anchovies | Scombroid fish poisoning (foods) |
| metallic, sharp, peppery taste to food, followed by intense headache, dizziness, nausea, vomiting, facial swelling, flushing, burning of throat, thirst, difficulty swallowing, itching, wheezing, diarrhea | Scombroid fish poisoning (symptoms) |
| ice or refrigerate fish after capture, keep cold until cooked, discard any fish with a sharp, peppery taste | Scombroid fish poisoning (prevention) |
Created by:
nherr
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