Environmental Engineering Reference
In-Depth Information
TABLE 1.4
Characteristics and Control of Water- and Foodborne Diseases
Disease
Specific
Reservoir
Common
Symptoms
Incubation
Prevention
Agent
Vehicle
in Brief
Period
and Control
Botulism food
poisoning
Clostridium
botulinum
and
C.
parabotulinum
that produce
toxin
Soil, dust,
fruits,
vegetables,
foods, mud,
fish, animal and
human feces
Improperly
processed canned
and bottled foods
containing the
toxin, also other
foods
Gastrointestinal pain,
diarrhea or
constipation,
prostration, difficulty in
swallowing, double
vision, difficulty in
respiration
2hr-8 days,
usually
12 - 36 hr
Boil home canned nonacid
food 5 min; thoroughly
cook meats, fish, foods
held over. Do not taste
suspected food. Store fish
at
≤
38
◦
F.
Staphylococcus
food poisoning
Staphylococci
that produce
entero-toxin,
Staphylococcus
aureus
. (Toxin
is stable at
boiling
temperature.)
Skin, mucous
membranes,
pus, dust, air,
sputum, and
throat
Contaminated
custard pastries,
cooked or
processed meats,
poultry, dairy
products,
hollandaise sauce,
salads, milk
Acute nausea,
vomiting, and
prostration; diarrhea,
abdominal cramps.
Usually explosive in
nature, followed by
rapid recovery of those
afflicted.
1 - 6 hr or
longer,
average
2-4hr
Refrigerate promptly
prepared food in shallow
containers at a temperature
below 45
◦
F. Discard
leftover food. Avoid
handling food. Educate
foodhandlers in personal
hygiene and sanitation.
Clostridium
perfringens
food poisoning
Clostridium
perfringens
(
C. welchi
), a
sporeformer.
Soil,
gastrointestinal
tract of man
and animals,
Contaminated
food, inadequately
heated meats,
including roasts,
Sudden abdominal
pain, then diarrhea and
nausea
Ingestion of large
8-22hr,
usually
10 - 12 hr
Cook foods thoroughly,
cool rapidly, and
refrigerate promptly foods
not consumed. Cool foods
