This document summarizes several common foodborne illnesses including Salmonella, Botulism, E. coli, Staphylococcus, Norwalk virus, and Hepatitis A. Salmonella is usually caused by eating undercooked meats or eggs and can be prevented by proper food handling and washing. Botulism is caused by a bacteria and can result from improperly canned foods; prevention includes following canning guidelines. E. coli is contracted from raw foods and water and can be avoided by thoroughly cooking meat and washing produce. The document provides details on transmission, symptoms, treatment and prevention for each illness.

1. Food Bourne Illnesses

2. Salmonella
• Salmonella is usually caused through eating raw meats or through cross
contamination between undercooked (including eggs) meats and
vegetables. Salmonella can also be carried through some exotic pets such
as snakes, turtles and reptiles.
• To prevent getting salmonella you should:
• Keep food out of the danger zone.
• Keep raw food away from other food while preparing.
• Use warm soapy water to wash surfaces, knives and cutting boards
• Symptoms include diarrhea, fever, abdominal cramps nausea, and
vomiting.
• Treatment for salmonella includes drinking plenty of liquids to replace the
body fluids lost through diarrhea and vomiting and in some cases patients
are prescribed antibiotics.

3. Botulism
• Botulism is a paralytic illness usually caused by Clostridium botulium
bacteria: types A, E, F and G.
• There are four kinds of botulism: food-borne botulism, wound botulism,
infant botulism, and adult intestinal colonization botulism.
• To prevent botulism never eat food from cans that are dented, are leaking
or have bulging ends, date and label preserves and canned goods, and
strictly follow proper canning requirements and keep foods refrigerated
that say they should be.
• For treatment you must get tests done and are treated with botulism
antitoxin. Also a physician may try to remove undigested food from the
patient’s gut by inducing vomiting or using an enema.
• What causes botulism:
• improperly prepared home-canned, low-acid foods.
• improperly stored low acid fruit juices.
• leftover baked potatoes stored in aluminum foil.

4. E. coli
• You can get E. Coli on soft cheeses made from raw milk, undercooked
ground beef, unpasteurized milk and raw fruits and vegetables. As
well as drinking and swimming in contaminated water.
• You can prevent it by making sure that meat is cooked properly, using
a different plate for bringing uncooked foods to the grill and different
one for the cooked foods, washing your hands after touching raw
meat.

5. Staphylococcus
• Staphylococcus (staph) is a bacteria that can cause a skin infection
and is harmless unless it enters through broken skin.
• To prevent staphylococcus you must keep your hands clean and
frequently wash them, don’t share items used for personal hygiene,
cover all open wounds, monitor wounds for sign of infection such as
redness or puss.

6. Norwalk virus
• Effects of the Norwalk virus include vomiting, diarrhea, cramps and
nausea.
• There is no treatment for the Norwalk virus so doctors advise you to
get a lot of rest and drink plenty of fluids.
• To prevent the virus you should wash linens and clothes that may be
infected with the virus, steam oysters before eating them, wash your
hands often and make sure you wash vegetables and fruits before
eating them.

7. Hepatitis A
• Hepatitis A is caused by exposure to the hepatitis A virus and is a liver
disease.
• To prevent getting hepatitis A go to the doctor and get vaccinated. As
well wash your hands when coming into contact with portable toilets,
public diaper changing tables.