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Are You a Victim of Food Poisoning?

If you think you are the victim of foodborne illness, the United States Department of Agriculture (USDA) recommends that you take the following steps:

Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark “DANGER” and freeze it. Save all of the package materials such as cans or cartons. Write down food type, date and other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.

Seek treatment as necessary. If the victim is in an “at risk” group, such as someone with a deficient immune system, seek medical care immediately. If symptoms persist or are severe, such as bloody diarrhea, nausea and vomiting, high temperature, call your doctor.

Call the local health department if the suspect food was served a large gathering, or from a restaurant or from other food serving facility, or if it is a commercial product.

Call the USDA Meat and Poultry hotline (888-674-6854) if the food is a USDA meat inspected product and you have all of the packaging.
United States Department of Agriculture Food Safety and Service.

According to the National Institute for Health, the following is a listing of common sources of food borne illnesses:

• Sources of illness: Raw and undercooked meat and poultry
• Symptoms: Abdominal pain, diarrhea, nausea, and vomiting
• Bacteria: Campylobacter jejuni, E. coli O157:H7, L. monocytogenes, Salmonella

• Sources of illness: Raw foods; unpasteurized milk and dairy products, such as soft cheeses
• Symptoms: Nausea, vomiting, fever, abdominal cramps, diarrhea
• Bacteria: L. monocytogenes, Salmonella, Shigella, Staphylococcus aureus, C. jejuni

• Sources of illness: Raw and undercooked eggs. Raw eggs are often used in foods such as homemade hollandaise sauce, Caesar and other salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.
• Symptoms: Nausea, vomiting, fever, abdominal cramps, and diarrhea
• Bacterium: Salmonella enteriditis

• Sources of illness: Raw and undercooked shellfish
• Symptoms: Chills, fever, and collapse
• Bacteria: Vibrio vulnificus, Vibrio parahaemolyticus

• Sources of illness: Improperly canned goods; smoked or salted fish
• Symptoms: Double vision, inability to swallow, difficulty speaking, and inability to breathe. Seek medical help right away if you experience any of these symptoms.
• Bacterium: C. botulinum

• Sources of illness: Fresh or minimally processed produce; contaminated water
• Symptoms: Bloody diarrhea, nausea, and vomiting
• Bacteria: E. coli O157:H7, L. monocytogenes, Salmonella, Shigella, Yersinia enterocolitica, viruses, and parasites

While there are more than 250 food borne diseases, there are several that are the most prevalent:

Campylobacteriosis

Botulism

E. coli

Hepatitis A

Listeria Monocytogenes

Norovirus

Salmonella

Shigellosis