Food Poisoning – Onset of Symptoms

CAUSE	NORMAL INCUBATION PERIOD	NORMAL DURATION	MAIN CLINICAL SYMPTOMS	COMMONLY ASSOCIATED FOODS
Campylobacter	3-5 days	2-7 days	Abdominal pain, diarrhoea (sometimes bloody), headache, fever	Poultry, cooked meats, milk Growth range is 28-45º
Clostridium botulinum	12-36 hours	Extended	Swallowing difficulties, respiratory failure	Preserved foods, e.g. canned, bottled Growth range is about 3º-50ºC. Optimum 20- 30C
Clostridium perfringens	10-12 hours	24 hours	Abdominal pain, diarrhoea	Stews, roasts Growth range is about 20º-50ºC . Optimum 37-45C
E.coli 0157	12 hours – 10 days	Possibly extended	Abdominal pain, diarrhoea (sometimes bloody). May lead to kidney failure	Beef burgers, meat, dairy products Grows between 7º-44.5ºC, and possibly as low as 4ºC. Optimum for VTEC around 37ºC
Listeria monocytogenes	3-21 + days	Varies	Fever, headaches, spontaneous abortion, meningitis	Soft cheeses, pates, poultry meat Growth can occur as low as 1º-3ºC and up to 42ºC
Norovirus	12-48 hours	2 days	Projectile vomiting and diarrhoea	Food can be contaminated by infected humans
Salmonella	12-36 hours	2-20 days	Abdominal pain, diarrhoea, fever, nausea	Meat, poultry, eggs, dairy products Grows between 6º-45ºC
Staphylococcus aureus	2-6 hours	12-24 hours	Vomiting, abdominal pain, diarrhoea	Cooked meat, humans Growth is usually between 7º-48ºC. Toxin produced at 10º-46ºC

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