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Bookmark or Share- Common Foodborne Pathogens* - Food Safety and Inspection ServiceBotulism Toxin produced by Clostridium botulinum 12 to 36 hours Nausea, vomiting, diarrhea, fatigue, headache, dry mouth, double vision, muscle paralysis, respiratory failure Low-acid canned foods, meats, sausage, fish Properly can foods following recommended procedures; cook foods properly. Clostridium perfringens Clostridium perfringens food
- Jerky and Food Safety - Food Safety and Inspection ServiceJerky and Food Safety. When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator.
- Outbreak Investigations: Response - Food Safety and Inspection ServiceBotulism. Clostridium botulinum y El Botulismo; Campylobacter. Campylobacter En Español; E. coli; Listeria; Parasites and Foodborne Illness. Parásitos y Enfermedades Transmitidas Por los Alimentos; Salmonella. Preguntas y Respuestas Sobre Salmonella; Resources for Public Health Partners. State Departments of Public Health; Outbreaks. Outbreak ...
- Shelf-Stable Food Safety - Food Safety and Inspection ServiceBotulism is a deadly food poisoning. The botulism bacteria — rod shaped under the microscope — grow best in anaerobic (absence of oxygen) conditions. Since the canning process forces air out of food, the C. botulinum bacteria may find incorrectly or minimally processed canned foods a good place to grow and produce the toxin.
- Listeria Questions and Answers - Food Safety and Inspection ServiceBotulism; Campylobacter; E. coli; Listeria; Parasites and Foodborne Illness; Salmonella; Resources for Public Health Partners. State Departments of Public Health; Outbreaks. Outbreak Investigations: Prevention; Outbreak Investigations: Response; Safe Food Handling and Preparation. Food Safety Basics. Additives in Meat and Poultry Products
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