A Reference Guide for Foodborne Pathogens: FSHN05-16/FS127, 9/2005

Abstract

This publication was current on the EDIS website from 2005-2021.

This publication is a general summary of the characteristics of certain pathogens commonly involved in foodborne illness, and is provided as a quick reference guide. It is important to note that the response to these and other foodborne pathogens may vary depending upon the health status of the infected individual. The information given for each pathogen includes: general characteristics, potential food sources, and disease characteristics. The disease characteristics are organized into the following categories:

• Onset: the length of time usually required after consuming contaminated food before you get sick

• Acute symptoms: the short term symptoms usually associated with the pathogen

• Duration: the length time for which the symptoms usually persist

• Chronic symptoms: long term symptoms which can occur, especially in more susceptible individuals

• Infective dose: aka infectious dose; the number of microorganisms or level of toxin usually required to make you sick