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Foodborne Illnesses and Preventive Measures

Illness Causative agent Preventive measures
Botulism Toxins produced by Clostridium botulinum Proper canning, smoking, and processing procedures; cooking, proper refrigeration and sanitation
Staphylococcal Enterotoxin produced by Staphylococcus aureus Pasteurization of susceptible foods, proper refrigeration & sanitation
Clostridium Toxin produced by Clostridium perfringens Prompt refrigeration of unconsumed cooked meat, poultry, or fish; proper refrigeration and sanitation
Salmonellosis Ingestion of over 1200 species of Salmonella Cleanliness and sanitation of handlers and equipment, pasteurization, proper refrigeration and packaging
Trichinosis Trichinella spiralis (nematode worm found in pork) Thorough cooking of pork to an internal temp of 138 to 150°F; freezing storage of uncooked pork at under 60°F
Aeromonas Aeromonas hydrophilas Sanitary handling, processing, preparation, and storage of foods; store foods at under 35°F
Campylobacteriosis Campylobacter spp. Sanitary handling, processing, preparation, and storage of muscle foods
Listeriosis Listeria monocytogenes Avoid consumption of raw foods and contact with infected animals; store foods at under 35°F
Yesiniosis Yersinia enterocolitica Sanitary handling, processing, preparation, and storage of foods
Escherichia coli Enterohemmorhagic E. coli Sanitary handling, irradiation, cooking to 149°F or higher


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