Summary of some common food poisoning organisms Control measures …

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Control measures for prevention of bacterial food poisoning. The list below is by no means comprehensive. For further information contact your …

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Summary of some common food poisoning organisms
Control measures for prevention of bacterial food poisoning
The list below is by no means comprehensive. For further information contact your
doctor or the Directorate of Environmental Health 37 Pembroke Road, W8 6PW.
Telephone: 020 7341 5282 or email: food.hygiene@rbkc.gov.uk
CAUSAL AGENT SOURCES EXAMPLES
OF LIKELY
FOODS
INCUBATION
(period of onset
after eating
contaminated food)
DURATION SYMPTOMS
Bacteria
Salmonella Raw meat,
milk, egg,
carriers,
pets,
rodents,
terrapins,
water,
sewage
Contaminated
high risk
foods which
require no
further
preparation or
treatment
6 to 72 hours.
More
commonly 12
to 36 hours
1 to 7 days
(may be
longer)
Diarrhoea,
vomiting,
fever,
abdominal
pain. May lead
to secondary
infection such
as blood
poisoning and
ultimately
death.
Clostridium
perfringens
Animal and
human
faeces, dust,
soil, raw
meat and
insects
Large
quantities of
high risk food
such as
gravy,
sauces,
stews,
lasagne,
meat
dishes,joints
over 2.5kg
8 to 22 hours,
more often 12
to 18 hours
Approximately
12 to 48
hours
Abdominal
pain,
diarrhoea.
Staphylococcus
aureus
Human nose,
skin, boils,
cuts, mouth.
High risk
foods
1 to 6 hours 6 to 24 hours Abnominal
pain, vomiting,
prostration,
temperature.
Vibrio
parahaemolyticus…