Foodborne Illness Listed by Food

Click on the food type to get information on:

  • Food commonly associated with each pathogen.
  • Cook Temp is the minimum internal cook temperature needed to ensure pathogens are killed. Note: always store potentially hazardous foods according to cook temperature (highest required cook temp on bottom).
  • Pathogen is the specific bateria, virus, parasite and toxin that can cause disease.
  • Controls or steps a food establishment can take to limit or prevent the spread of the pathogen.

Visit the Foodborne Illness List by Pathogens for symptoms, controls, onset and duration of specific pathogens.

Food

Chicken/PoultrySeafood (fish, shellfish, crusteaceans)
Canned foodsShell eggs
DairyStuffing and stuffed meat, fish, poultry and pasta
Ground, injected or mechanically tenderized meat (beef, pork, etc.)
Untreated water
MushroomsVegetables/Pasta
RaspberriesWhole muscle meat (pork, beef, veal, lamb)
Ready-to-eat food
    1. Food: Chicken/Poultry
      • Cook Temp: 165°F for 15 seconds
      • Pathogen:
        • Salmonella
        • Campylobacter jejuni
        • Clostridium perfringens
        • Clostridium botulinum
        • Listeria monocytogenes
        • Staphylococcus areus
        • Bacillus cereus
        • Escherichia coli O157:H7
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook poultry to an internal temperature of 165°F for 15 seconds.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperature.

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    1. Food: Canned foods
      • Cook Temp: N/A
      • Pathogen:
        • Clostridium botulinum
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook food to minimum prescribed internal temperature.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.
        • Hold, cool, and reheat food correctly.
        • Inspect cans for damage.

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    1. Food: Dairy
      • Cook Temp: N/A
      • Pathogen:
        • Shigella spp
        • Listeria monocytogenes
        • Salmonella
        • Staphycococcus aureus
        • Bacillus cereus
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.
        • Discard any product that has passed its use-by or expiration date.
        • Avoid using unpasteurized dairy products.

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    1. Food: Ground, injected or mechanically tenderized meat
      (beef, pork, etc.)

      • Cook Temp: 155°F for 15 seconds
      • Pathogen:
        • E. coli
        • Clostridium perfringens
        • Shigella spp
        • Listeria monocytogenes
        • Bacillus cereus
      • Controls:
        • Cook meat to minimum prescribed internal temperature.
        • Use meat from certified suppliers.

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  1. Food: Mushrooms
    • Cook Temp:
      • Hold cooked mushrooms at
        • 135°F or higher OR
        • 41°F or lower
    • Pathogen:
      • Mushroom toxins
    • Controls:
      • Use mushrooms obtained from an approved supplier.

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    1. Food: Raspberries
      • Cook Temp:
        • Hold cooked fruit at
          • 135°F or higher OR
          • 41°F or lower
      • Pathogen:
        • Cyclospora cayetanensis
      • Controls:
        • Use raspberries from an approved source.

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    1. Food: Ready-to-eat food
      • Cook Temp: N/A
      • Pathogen:
        • Ready-to-eat foods can be contaminated with pathogens normally associated with other foods or with pathogens in the environment (usually introduced by food handlers). These pathogens may include:
          • Staphylococcus aureus
          • Listeria monocytogenes
          • Shigella spp
          • Salmonella
          • Bacillius Cereus
          • Clostridium Botulinum
          • Norovirus
          • Hepatitis A
          • Giardia duodenalis
          • Cryptosporidium parvum
          • Cyclospora cayetanensis
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.
        • Discard any product that has passed its use-by or expiration date.
        • Exclude from food preparation areas any employees who exhibit signs and symptoms of foodborne illness (diarrhea, vomiting, sore throat with fever, jaundice, or infected cuts or burns on the hands or wrists).

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    1. Food: Seafood (fish, shellfish, crusteaceans)
      • Cook Temp: 145°F for 15 seconds
      • Pathogen:
        • Campylobacter
        • Shigella spp
        • Salmonella
        • Listeria monocytogenes
        • Bacillus cereus
        • Vibrio spp
        • Yersinia spp
        • Clostridium botulinum
        • Anisakis simplex
        • Ciguatera poisoning
        • shellfish toxins
        • scromboid poisoning
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook fish to an internal temperature of 145°F for 15 seconds.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.
        • Purchase seafood, especially shellfish from an approved supplier.
        • Some species of fish must undergo a parasite destruction process before being eaten raw. Visit the Parasite Destruction FAQ for more information.

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    1. Food: Shell eggs
      • Cook Temp: 155°F for 15 seconds (145°F for immediate service)
      • Pathogen:
        • Salmonella
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook eggs to an internal temperature of 155°F for 15 seconds or 145°F for immediate service.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.

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    1. Food: Stuffing and stuffed meat, fish, poultry and pasta
      • Cook Temp: 165°F for 15 seconds
      • Pathogen:
        • Campylobacter
        • Clostridium perfringens
        • Shigella spp
        • Listeria monocytogenes
        • Bacillus cereus
        • Any pathogen associates with the specific stuffed meat, fish, poultry or pasta.
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook stuffing and stuffed meat, fish, poultry, and pasta to an internal temperature of 165°F for 15 seconds.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.
        • Some species of fish must undergo a parasite destruction process before being eaten raw. Visit the Parasite Destruction FAQ for more information.

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    1. Food: Untreated water
      • Cook Temp: N/A
      • Pathogen:
        • Campylobacter jejuni
        • Shigella spp
        • Listeria monocytogenes
        • E. coli
        • Norovirus
        • Hepatitis A
        • Giardia duodenalis
        • Cryptosporidium parvum
        • Cyclospora cayetanensis
      • Controls:
        • Ensure water is from an approved source.

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    1. Food: Vegetables/Pasta
      • Cook Temp:
        • Hold cooked vegetables/pasta at
          • 135°F or higher OR
          • 41°F or lower
      • Pathogen:
        • E. coli
        • Shigella spp
        • Listeria monocytogenes
        • Bacillus cereus
        • Clostridium perfringens
        • Clostridiuim botulinum
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Wash vegetables before preparation.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.

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    1. Food: Whole muscle meat (pork, beef, veal, lamb)
      • Cook Temp:
        • Steaks/Chops: 145°F for 15 seconds
        • Roast: 145°F for 4 minutes
      • Pathogen:
        • Escherichia coli O157:H7
        • Clostridium perfringens
        • Listeria monocytogenes
        • Bacillus cereus
        • Staphyloccus aureus
        • Salmonella
        • Yersinia spp (pork)
        • Trichinella spiralis (pork)
        • Taenia solium (pork tapeworm)
        • Taenia saginata (beef tapeworm)
      • Controls:
        • Ensure good personal hygiene and hand washing.
        • Cook whole cuts of beef, pork, veal, or lamb to an internal temperature of 145°F for 15 seconds.
        • Use proper food handling to prevent contamination.
        • Hold food at proper temperatures.

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Contact Information

Phone: (702) 759-0588

Email: environmentalhealth@snhd.org

 

Updated on: October 10, 2018

2018-10-10T08:45:27-07:00