Time for Symptoms to Appear Diarrhea bloody), stomach cramps/pain, fever , , and contaminated 2 5 days – Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing, breathing and dry Improperly canned or fermented foods, mouth. Muscle weakness and paralysis. Symptoms usually homemade. Prison-made illicit 18 36 hours – start in the head and move down as severity alcohol. increases Diarrhea, stomach cramps. Vomiting and fever are , especially large roasts; gravies; dried or uncommon. Usually begins suddenly and lasts for 6 24 hours precooked foods – less than 24 hours Watery diarrhea, loss of appetite and weight loss. Stomach cramps/pain, bloating, increased gas, , and 1 week nausea, and fatigue. Severe stomach cramps, diarrhea (often bloody), Raw or undercooked ground beef, raw and vomiting. Around 5-10% of people diagnosed (unpasteurized) milk and juice, , 3 4 days with this infection develop a life-threatening – and , contaminated water complication. typically experience and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead Raw (unpasteurized) milk, , raw to serious illness or even death in newborns. sprouts, melons, hot dogs, pâtés, lunch 1 4 – (most often older adults): headache, stiff meats, and cold cuts, smoked seafood neck, confusion, loss of balance and convulsions in addition to fever and muscle aches. Infected person, contaminated food like , , Diarrhea, nausea/stomach pain, vomiting or water, or by touching contaminated 12 48 hours – surfaces , raw or undercooked poultry or meat, Diarrhea, fever, stomach cramps, vomiting unpasteurized milk or juice, cheese, raw 12 72 hours – fruits and vegetables (Staph) Foods that are handled by people and not 30 minutes 6 Diarrhea, nausea, stomach cramps, vomiting cooked (sliced meat, puddings, pastries, – hours and sandwiches). . Watery diarrhea, nausea. stomach cramps, vomiting, Raw or undercooked shellfish, particularly 1 4 days fever, chills – From: Centers for Disease Control and Prevention (CDC) Safety” “Food For Use with: Communicating Norovirus Prevention Methods
Time for Symptoms to Appear 2 – 5 days Diarrhea bloody), stomach cramps/pain, fever , , and contaminated 18 – 36 hours Double or blurred vision, drooping eyelids, slurred speech. Difficulty swallowing, breathing and dry mouth. Muscle weakness and paralysis. Symptoms start in the head and move down as severity increases Improperly canned or fermented foods, usually homemade. Prison-made illicit alcohol. 6 – 24 hours Diarrhea, stomach cramps. Vomiting and fever are uncommon. Usually begins suddenly and lasts for less than 24 hours , especially large roasts; gravies; dried or precooked foods 1 week Watery diarrhea, loss of appetite and weight loss. Stomach cramps/pain, bloating, increased gas, nausea, and fatigue. , and 3 – 4 days Severe stomach cramps, diarrhea (often bloody), and vomiting. Around 5-10% of people diagnosed with this infection develop a life-threatening complication. Raw or undercooked ground beef, raw (unpasteurized) milk and juice, , and , contaminated water 1 – 4 typically experience and other flu-like symptoms, such as fatigue and muscle aches. Infections during pregnancy can lead to serious illness or even death in newborns. (most often older adults): headache, stiff neck, confusion, loss of balance and convulsions in addition to fever and muscle aches. Raw (unpasteurized) milk, , raw sprouts, melons, hot dogs, pâtés, lunch meats, and cold cuts, smoked seafood 12 – 48 hours Diarrhea, nausea/stomach pain, vomiting Infected person, contaminated food like , , or water, or by touching contaminated surfaces 12 – 72 hours Diarrhea, fever, stomach cramps, vomiting , raw or undercooked poultry or meat, unpasteurized milk or juice, cheese, raw fruits and vegetables (Staph) 30 minutes – 6 hours Diarrhea, nausea, stomach cramps, vomiting Foods that are handled by people and not cooked (sliced meat, puddings, pastries, and sandwiches). . 1 – 4 days Watery diarrhea, nausea. stomach cramps, vomiting, fever, chills Raw or undercooked shellfish, particularly From: Centers for Disease Control and Prevention (CDC) “Food Safety” For Use with: Communicating Norovirus Prevention Methods
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