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TwitThisCampylobacter
(Onset of symptoms: 2-5 days post-exposure)
Risks. Infection can kill if it enters blood stream. Can also cause arthritis and Guillain-Barré syndrome (an autoimmune disorder).
Ways to Stay Safe. Present in more than half of raw chicken sold in the United States. Cook poultry to internal temperature of 180 degrees F. Wash hands, cutting boards, utensils in soap and hot water after preparing. Keep juices of raw chicken off other foods. Avoid unpasteurized milk.
Salmonella
(12-72 hours post-exposure)
Risks. Infection can kill if it enters bloodstream. Can also cause arthritis and Reiter's syndrome (inflammation of joints and tendons).
Ways to Stay Safe. Usually transmitted by foods tainted with animal feces. Avoid raw or undercooked eggs (found in salad dressings, homemade mayonnaise, and cookie dough). Cook poultry, pork and beef thoroughly. Separate uncooked meats from produce and cooked foods.
E. coli O157:H7
(1-8 days post exposure)
Risks. Can cause hemolytic uremic syndrome (which can lead to kidney failure, brain damage, strokes, death).Survivors often have kidney dysfunction, high blood pressure, seizures, blindness or paralysis.
Ways to Stay Safe. Most often traced to contaminated ground beef. Cook hamburgers until the thickest part of patty reaches 160 degrees F. Keep cooked meat off surfaces that held raw meat. Also, wash fruits and vegetables thoroughly.
Listeria monocytogenes
(9-48 hours post-exposure)
Risks. Pregnant women are about 20 times more likely to be infected than other healthy adults. Can lead to miscarriage, stillbirth. Affected infants at risk for sepsis, meningitis.
Ways to Stay Safe. Reheat hot dogs, lunch meats, smoked seafood and deli meats until steaming hot if you are in a high-risk group. Don't let fluid from hot-dog packages drip onto other foods or utensils. Avoid unpasteurized milk and juice and soft cheeses like Brie, feta and blue.
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