Features of Foodborne Illnesses

Features of Foodborne Illnesses:
<-- Time from ingestion to gastrointestinal symptom onset
score1=1;score1>100000?'':''score2=1;score2>100000?'':''score3=1;score3>100000?'':''score4=1;score4>100000?'':''score5=1;score5>100000?'':''score6=1;score6>100000?'':''score7=1;score7>100000?'':''score8=1;score8>100000?'':''score9=1;score9>100000?'':''score10=1;score10>100000?'':''score11=1;score11>100000?'':''score12=1;score12>100000?'':''score13=1;score13>100000?'':''score14=1;score14>100000?'':''score15=1;score15>100000?'':''score16=1;score16>100000?'':''
Possible Foodborne Illnesses:
No time of onset selected Please choose from list above.

Select Signs and Symptoms:
Abdominal cramps Abdominal pain Nausea Vomiting Loss of appetite Watery diarrhea Bloody diarrhea Diarrhea Severe diarrhea Stools with blood and mucus Fever Fatigue Headache Muscle aches Muscle weakness Blurred vision Double vision Difficulty swallowing Jaundice Dark urine Possible respiratory failure and death Kidney failure Substantial weight loss Bleeding under the skin Ulcers requiring surgical removal Flulike illness in pregnant women. Infection can lead to premature delivery or stillbirth Bacteremia or meningitis in older adults and immunocompromised patients Possibly fatal in persons with liver disease or weakened immune systems None of these
Possible Foodborne Illnesses:

<-- Duration

Possible Foodborne Illnesses:
No duration of illness selected Please choose from list above.

Select Food Sources:
cooked foods that are not reheated after contact with an infected food handler foods that are made with hand contact and require no additional cooking improperly canned foods - especially home-canned vegetables leftovers uncooked foods contaminated raw produce contaminated water food or water contaminated with human feces poultry eggs meat undercooked beef - especially hamburger deli meats undercooked or raw seafood shellfish from contaminated water fermented fish unpasteurized milk cheese soft cheeses made from unpasteurized milk unpasteurized juice bakery products - cream-filled pastries/cream pies/chocolate eclairs gravy potatoes baked in aluminum foil rice salads - ham/egg/tuna/chicken/potato/macaroni/etc sandwiches sauces soups None of these
Possible Foodborne Illnesses:

Interpretation:
score1=score1*1;score1>1000?'4 out of 4 features consistent with Bacillus cereus (food poisoning). . . . . . .':score1>100?'3 out 4 features consistent with Bacillus cereus (food poisoning). . . . . . .':score1>10?'2 out of 4 features consistent with Bacillus cereus (food poisoning). . . . . . .':score1>1?'1 out of 4 features consistent with Bacillus cereus (food poisoning). . . . . . .':''score2=score2*1;score2>1000?'4 out of 4 features consistent with Campylobacter jejuni (campylobacteriosis). . . . . . .':score2>100?'3 out 4 features consistent with Campylobacter jejuni (campylobacteriosis). . . . . . .':score2>10?'2 out of 4 features consistent with Campylobacter jejuni (campylobacteriosis). . . . . . .':score2>1?'1 out of 4 features consistent with Campylobacter jejuni (campylobacteriosis). . . . . . .':''score3=score3*1;score3>1000?'4 out of 4 features consistent with Clostridium botulinum (botulism). . . . . . .':score3>100?'3 out 4 features consistent with Clostridium botulinum (botulism). . . . . . .':score3>10?'2 out of 4 features consistent with Clostridium botulinum (botulism). . . . . . .':score3>1?'1 out of 4 features consistent with Clostridium botulinum (botulism). . . . . . .':''score4=score4*1;score4>1000?'4 out of 4 features consistent with Clostridium perfringens (food poisoning). . . . . . .':score4>100?'3 out 4 features consistent with Clostridium perfringens (food poisoning). . . . . . .':score4>10?'2 out of 4 features consistent with Clostridium perfringens (food poisoning). . . . . . .':score4>1?'1 out of 4 features consistent with Clostridium perfringens (food poisoning). . . . . . .':''score5=score5*1;score5>1000?'4 out of 4 features consistent with Cryptosporidium (cryptosporidiosis). . . . . . .':score5>100?'3 out 4 features consistent with Cryptosporidium (cryptosporidiosis). . . . . . .':score5>10?'2 out of 4 features consistent with Cryptosporidium (cryptosporidiosis). . . . . . .':score5>1?'1 out of 4 features consistent with Cryptosporidium (cryptosporidiosis). . . . . . .':''score6=score6*1;score6>1000?'4 out of 4 features consistent with Cyclospora cayetanensis (cyclosporiasis). . . . . . .':score6>100?'3 out 4 features consistent with Cyclospora cayetanensis (cyclosporiasis). . . . . . .':score6>10?'2 out of 4 features consistent with Cyclospora cayetanensis (cyclosporiasis). . . . . . .':score6>1?'1 out of 4 features consistent with Cyclospora cayetanensis (cyclosporiasis). . . . . . .':''score7=score7*1;score7>1000?'4 out of 4 features consistent with Escherichia coli (traveler diarrhea). . . . . . .':score7>100?'3 out 4 features consistent with Escherichia coli (traveler diarrhea). . . . . . .':score7>10?'2 out of 4 features consistent with Escherichia coli (traveler diarrhea). . . . . . .':score7>1?'1 out of 4 features consistent with Escherichia coli (traveler diarrhea). . . . . . .':''score8=score8*1;score8>1000?'4 out of 4 features consistent with E. coli O157:H7 (Shiga toxin–producing E. coli or hemorrhagic colitis). . . . . . .':score8>100?'3 out 4 features consistent with E. coli O157:H7 (Shiga toxin–producing E. coli or hemorrhagic colitis). . . . . . .':score8>10?'2 out of 4 features consistent with E. coli O157:H7 (Shiga toxin–producing E. coli or hemorrhagic colitis). . . . . . .':score8>1?'1 out of 4 features consistent with E. coli O157:H7 (Shiga toxin–producing E. coli or hemorrhagic colitis). . . . . . .':''score9=score9*1;score9>1000?'4 out of 4 features consistent with Hepatitis A. . . . . . .':score9>100?'3 out 4 features consistent with Hepatitis A. . . . . . .':score9>10?'2 out of 4 features consistent with Hepatitis A. . . . . . .':score9>1?'1 out of 4 features consistent with Hepatitis A. . . . . . .':''score10=score10*1;score10>1000?'4 out of 4 features consistent with Listeria monocytogenes (listeriosis). . . . . . .':score10>100?'3 out 4 features consistent with Listeria monocytogenes (listeriosis). . . . . . .':score10>10?'2 out of 4 features consistent with Listeria monocytogenes (listeriosis). . . . . . .':score10>1?'1 out of 4 features consistent with Listeria monocytogenes (listeriosis). . . . . . .':''score11=score11*1;score11>1000?'4 out of 4 features consistent with Norovirus (food poisoning, viral gastroenteritis, winter diarrhea). . . . . . .':score11>100?'3 out 4 features consistent with Norovirus (food poisoning, viral gastroenteritis, winter diarrhea). . . . . . .':score11>10?'2 out of 4 features consistent with Norovirus (food poisoning, viral gastroenteritis, winter diarrhea). . . . . . .':score11>1?'1 out of 4 features consistent with Norovirus (food poisoning, viral gastroenteritis, winter diarrhea). . . . . . .':''score12=score12*1;score12>1000?'4 out of 4 features consistent with Salmonella (salmonellosis). . . . . . .':score12>100?'3 out 4 features consistent with Salmonella (salmonellosis). . . . . . .':score12>10?'2 out of 4 features consistent with Salmonella (salmonellosis). . . . . . .':score12>1?'1 out of 4 features consistent with Salmonella (salmonellosis). . . . . . .':''score13=score13*1;score13>1000?'4 out of 4 features consistent with Shigella (shigellosis or bacillary dysentery). . . . . . .':score13>100?'3 out 4 features consistent with Shigella (shigellosis or bacillary dysentery). . . . . . .':score13>10?'2 out of 4 features consistent with Shigella (shigellosis or bacillary dysentery). . . . . . .':score13>1?'1 out of 4 features consistent with Shigella (shigellosis or bacillary dysentery). . . . . . .':''score14=score14*1;score14>1000?'4 out of 4 features consistent with Staphylococcus aureus (food poisoning). . . . . . .':score14>100?'3 out 4 features consistent with Staphylococcus aureus (food poisoning). . . . . . .':score14>10?'2 out of 4 features consistent with Staphylococcus aureus (food poisoning). . . . . . .':score14>1?'1 out of 4 features consistent with Staphylococcus aureus (food poisoning). . . . . . .':''score15=score15*1;score15>1000?'4 out of 4 features consistent with Vibrio parahaemolyticus. . . . . . .':score15>100?'3 out 4 features consistent with Vibrio parahaemolyticus. . . . . . .':score15>10?'2 out of 4 features consistent with Vibrio parahaemolyticus. . . . . . .':score15>1?'1 out of 4 features consistent with Vibrio parahaemolyticus. . . . . . .':''score16=score16*1;score16>1000?'4 out of 4 features consistent with Vibrio vulnificus. . . . . . .':score16>100?'3 out 4 features consistent with Vibrio vulnificus. . . . . . .':score16>10?'2 out of 4 features consistent with Vibrio vulnificus. . . . . . .':score16>1?'1 out of 4 features consistent with Vibrio vulnificus. . . . . . .':''

References (Hide/Show)Adapted from U.S. Food and Drug Administration. Foodborne illnesses: what you need to know.

Features of Foodborne Illnesses

Result - Copy and paste this output: