Foodborne Diseases Chart
(from Eater's Digest. Published by the City of Milwaukee, WI. - 1991)
These microorganisms can sometimes be found on wild game.
NAME | FOOD INVOLVED | ONSET | SYMPTOMS | PREVENTION |
Bacillus cereus (Food Poisoning) | Grains, including rice, flour, dry-mix products. ( i.e. for soups, gravies, pudding and dried potatoes) | 1-16 hours | Diarrhea, abdominal pain, nausea, and vomiting | Do not hold prepared foods at room temperature. Refrigerate quickly after preparation. Keep dry foods and mixes dry. |
Botulism (Food Poisoning) | Inadequately processed, usually home canned, low acid foods, meat and fish. | 12-36 hours | Difficulty in swallowing, weakness, dizziness, voice changes. | Toxin destroyed by boiling. Cook foods thoroughly. Use a pressure cooker in processing. |
Clostridium perfrinigens (Food Poisoning) | Stews, meat pies or meat gravies held at warm temperatures. | 6-24 hours | Nausea, sometimes vomiting, colicky pains, diarrhea | Thoroughly cook foods. Chill rapidly. Refrigerate at 40ºF or less. Hold at 150ºF or more. |
Staphylococcus aureus (Food Poisoning) | Cooked ham, salads of protein food, custard pastries, Hollandaise sauce, warmed over food. | 1-6 hours | Nausea, vomiting, diarrhea, acute prostration, abdominal cramps. | Cook foods thoroughly. Refrigerate at 40ºF or less. Hold at 150ºF or more. Keep hands clean and skin sore-free. |
Campylobacter (diarrhea) | Raw milk, uncooked chicken, raw hamburger, water. | 1-10 days | Nausea, cramps, headache, sometimes fever, diarrhea. | Cook foods thoroughly. Use boiled or treated water. |
E. coli 0 157:H7 (diarrhea) | Ground beef, water. | 12-72 hours | Abdominal cramps, bloody diarrhea, fever, vomiting. | Cook foods thoroughly. Clean hands. Use sterile formula preparation. |
Shigella (dysentery) | Moist foods, salads, dairy products, contaminated water. | 1-7 days | Diarrhea, fever, vomiting, cramps. | Strict cleanliness when handling food. Thorough cooking. Proper refrigeration. |
Listeriosis | Milk products, unwashed vegetables, raw or improperly processed wild and domestic meats. | 4 days to 3 weeks | Flu-like symptoms with fever and nausea. Pregnancy interruption. | Use only pasteurized dairy products. Avoid eating unwashed vegetables or raw meats. Cook meats thoroughly. |
Salmonellosis | Inadequately cooked poultry, eggs or food containing them. Meat or dairy products. | 6-72 hours | Abdominal pain, diarrhea, chills, fever, frequent vomiting, prostration. | Thorough cooking of food. Clean hands. Sanitized Utensils and surfaces. Prompt refrigeration. |
Hepatitis A (infectious hepatitis) | Raw seafood from polluted waters, food contaminated by infected handler, polluted water. | 15-50 days | Nausea, abdominal pain, weakness and discomfort, fever. | Clean hands with soap. Good hygiene. Use foods from approved sources. Cook seafood. Use boiled or treated water. |
Vincent's angina (Trench Mouth) | Unsanitized utensils, glasses, containers. | 3-5 days | Soar throat, bleeding gums, pain. | Sanitization of equipment. Good oral hygiene. |
Norwalk virus (viral gastroenteritis) | Beef, chicken, pork or pork products. Meat salads, vegetable salads, salad dressings. | 10-51 hours | Diarrhea, abdominal cramps, nausea, vomiting, fever. | Thoroughly cook foods. Chill rapidly. Refrigerate at 40ºF or less. Hold at 150ºF or more. |
Tapeworm | Insufficiently cooked beef, pork or fish products. | 3-6 weeks | Nervousness, insomnia, loss of weight, abdominal pain, nausea, diarrhea, anemia. | Buy only government inspected meats. Cook meat and fish thoroughly. Inspect carefully. |
Trichinosis | Raw or insufficiently cooked pork or pork products, and pork products mixed in beef. | 1-45 days | Swollen eyelids, diarrhea, muscle soreness, thirst, sweating, chills, weakness, remittent high fever. | Cook pork and pork products thoroughly to a temperature of 165ºF or more. |
This page has been visited times.
E-mail
Deer Cuts
Index
Bacteria Reproduction
Deer Anatomy
Health & Safety
Other Links
Processing Rates
Wild Game News