Top 5 Foodborne Illnesses
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.
- 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.