Environmental Engineering Reference
In-Depth Information
Tularemia
Francisella
Rodents,
rabbits,
horseflies,
wood ticks,
dogs, foxes,
hogs
Meat of infected
rabbit,
contaminated
water, handling
wild animals
Sudden onset, with
pains and fever,
prostration
1-10 days,
average of 3
Thoroughly cook meat of
wild rabbits. Purify
drinking water. Use rubber
gloves (care in dressing
wild animals).
Campylobacter
enteritis
Campylobacter
jejuni
Chickens,
swine, dogs,
cats, man, raw
milk,
contaminated
water
Undercooked beef,
chicken, also pork
Raw milk,
contaminated
water
Watery diarrhea,
abdominal pain, fever,
chills, nausea,
vomiting, blood in
stool
1-10 days
2 - 5 days
average
Thoroughly cook chicken
and pork and properly
refrigerate. Treat water.
Prevent
cross-contamination.
Vibrio para-
haemolyticus
gastroenteritis
Vibrio para-
haemolyticus
Marine fish,
shell-fish, mud,
sediment, salt
water, brackish
and fresh water
Raw seafoods or
seafood products;
inadequately
cooked seafoods,
and cross-
contamination
between raw and
cooked products
and sea water
Nausea, headache,
chills, fever, vomiting,
severe abdominal
cramps, watery
diarrhea, sometimes
with blood
2-48hr,
usually
12 - 24 hr
Properly cook all seafood
(shrimp 7 to 10 min).
Avoid cross-contamination
or contact with sea water
or preparation surfaces
used for uncooked foods.
Refrigerate prepared
seafoods promptly if not
immediately served.
Diarrhea
Enteropath-
ogenic
Infected
persons
Food, water, and
fomites
Fever, mucoid,
12 - 72 hr
See Typhoid. Scrupulous
hygiene and formula
