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Food Borne Viruses

Viruses responsible for food poisoning

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