Top 5 Foodborne Illnesses

Highly Infectious

Typhoid Fever (Salmonella Typhi)

  • Source: Typhoid Fever comes from sewage or someone who is infected with Typhoid Fever or has been infected with it previously.
  • Foods: Beverages and Ready to Eat foods are often the consumables that are linked to Typhoid Fever if it is present.
  • Prevention: Typhoid Fever can be handled properly by washing hands, cooking foods to minimum internal temperatures, and excluding contaminated food handlers.


Shigellosis (Shigella infection)

  • Source: Shigellosis can be obtained from feces, files, or from coming in contact with someone who has Shigellosis.
  • Foods: Consumables that have had contact with the hands are at risk for Shigellosis if it is present.
  • Prevention: Washing hands, keeping flies out, and excluding food handlers with diarrhea or people with Shigellosis.


Enterohemorrhagic Escherichia coli (EHEC)

  • Source: EHEC can be found in people and the intestines of animals.
  • Foods: Contaminated produce or under cooked food is at risk if EHEC is present.
  • Prevention: Cook food properly and exclude food handlers with diarrhea.


Hepatitis A—Viral Hepatitis

  • Source: Hepatitis A can be found in Human feces.
  • Foods: Seafood and Ready to Eat foods are at risk if Hepatitis A is present.
  • Prevention: Wash hands, wear gloves when making Ready to Eat foods, and exclude staff that have jaundice or Hepatitis A.


Norovirus

  • Source: Norovirus can be found in Human feces.
  • Foods: Seafood and Ready to Eat foods are at risk if Norovirus is present.
  • Prevention: Wash hands, wear gloves when making Ready to Eat foods, and exclude staff that have vomiting issues or Norovirus.