foodborne illnesses
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| Bacillus Cereus | Bacteria, found in starchy foods, rice, cereals, milk and meat products incubation 1-12 hours. Diarrhea, Vomitting
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| Botulism | Spore forming bacteria, found in soil and water, canned foods, ROP, MAP and Sous Vide foods, untreated garlic-oil mixtures. Nausea and Vomitting, Weakness, Double Vision, Difficulty Swalling and Speaking
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| Clostridium Perfringens | Bacteris found in intestines of infected persons, animal and soil Improperly cooked meat and poultry, stews, gravies, sauces. Diarrhea, Abdominal pain
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| Hemorrhagic Colitis/E-Coli | Bacteria, found in cattle undercooked ground beef contaminated produce. diarrhea, Cramps, Kidney Failure
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| Listeriosis | Bacteria, found in intestinal tract, cool moist enviroments, soil, plants or water, unpasterized milk, cheese, and ice cream, vegetables, poultry meats, seafood, deli meats. Miscarriage, Sepsis, Pnemonia, Meningitis
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| Salmonellosis | Bacteria, found in feces of infected animals, raw poultry, eggs, dairy, and produce as well as cross contaminated foods. Diarrhea, Cramps, Vomitting, Fever
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| Shigellosis | bacteria, Transferred through feces, contaminated water, found in tuna, potato, macaroni salads, Foods that come in contact with contaminated water. Bloody Diarrhea, Stomach pains and cramps, Fever
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| Staphyococcal | bacteria found on human skin, nose, throats, hair and open cuts. TCS foods such as meats and salads. Nausea, Vomitting, cramps
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| Vibria Gastroenteritis | Seawater bacteria, found in raw shellfish, cross contamination, contaminated sea water
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| Vibrea Vulnificus | Seawater, oysters, sea water, plankton. Diarrhea, cramps, nausea, vomiting, low grade fever, chills
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| Hepititis A | Virus passed through feces, urine, or blood of an infected person, contaminated water affects RTE Foods, Shellfish from contaminated water
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| Norovirus | Gastrointestenal disease, fecal transmission RTE foods, improperly heated foods, shellfish from contaminated water
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| Anasakiasis | Parasite disease, Raw or undercooked fish. Tingling in throat. coughing up worms
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| Intestinal Cryptosporidium | Parasite, found in infected humans, RTE foods, salads Unpasturized Apple Cider. Watery Diarrhea, cramps, nausea, weight loss
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| Giardiasis | Parasite, contaminated water, feces of infected humans. Fever, Diarrhea, cramps, nausea
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| Amnesic Shellfish Poisining (ASP) | Shellfish consume infected algae and become infected. Vommiting, Diarrhea, Abdominal pain, Confusion, Memory Loss, Disorentation, Seizure, Coma
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| Ciguatoxin/Giguatera Poisoning | Contaminated algae, found in Barracuda, Snapper, Amberjack, Grouper these fish eat smaller fish tat consume algae. Reversal of hot or cold sensations, nausea, vomiting, tingling in fingertips, lips or toes, joint or muscle pain
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| NSP Neurotoxic Shellfish Poisoning | Shellfish become contaminated by filtering contaminated algae. Tingling or numbness of lips, throat, mouth, Dizziness, Reversal of hot and cold sensations, Vomiting, Diarrhea
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| PSP Paralytic Shellfish Poisoning | Shellfish become contaminated by filtering contaminated algae. Numbeness, Tingling in mouth, face, arms, Dizziness, Nausea, Vomiting, Diarrhea
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| Scromboid poisoning | Scromboid toxin occurs in partially spoiled fish Mackerel, tuna, mahi mahi, bonita. Reddening of face and neck, sweating, headache, burning or tingling in mouth or throat, diarrhea, vomitting
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| Aflatoxin | Funji toxin aspergillus mold found in Peanuts, corn, milk, cottonseed, tree nuts
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| Biological Contamination | Pathagens include viruses, parasites, fungi and bacteria
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| Chemical contamination | Cleaners, sanitizers, polishes, machine lubricants, toxic meatls that leach from cookware into food
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| Physical contamination | hair, dirt, bandages, staples, glass items that can fall into food
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| Pathogens | certain viruses bacteris, and fungi that can cause illness
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| Time temperature abuse | Food that has not been stored properly, It stays in the danger zone to long
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| Foodborne illness | Disease transmitted to people by food
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| 4 most important prevention steps | 1. Time temperature control 2. Prevent cross contamination 3. Good personal hygiene, 4. purchase from reputable suppliers
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