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Upper
Gastrointestinal Tract Symptoms (Nausea, Vomiting) Occur First
Or Predominate |
back to
Diseases of Foodborne Origin index page |
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Fungal Agents |
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Incubation |
Duration |
Symptoms |
Etiologic Agent |
Common Vehicles |
|
¼ - 4 hrs or longer |
1-2 days |
Nausea, vomiting, diarrhea, thirst, dilation of
pupils, collapse, coma; sometimes liver failure |
mushrooms
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Many varieties of wild mushrooms |
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Chemical Agents |
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Incubation |
Duration |
Symptoms |
Etiologic Agent |
Common Vehicles |
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< 1 hour |
5 - 6 hrs |
Nausea, vomiting, unusual taste, burning of mouth |
Metallic salts |
Foods and beverages cooked
in containers lined with offending metal |
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1 - 2 hrs |
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Nausea, vomiting, cyanosis, headache, dizziness,
dyspnea, trembling, weakness, loss of consciousness |
Nitrites and nitrates |
Cured meats, any accidentally contaminated food |
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Bacterial Agents |
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Incubation |
Duration |
Symptoms |
Etiologic Agent |
Common Vehicles |
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2 - 4 hrs
(range: 1 - 6 hrs) |
2 - 24 hrs |
Nausea, vomiting (occurs
before diarrhea), retching, diarrhea, abdominal cramps, fever
may be present |
Staphylococcus aureus
and its enterotoxins |
Sliced/chopped ham and other meats, cream
fillings, mushrooms |
1/2 - 5 hrs
(range: 15 minutes to 6 hrs) |
<1 day |
Nausea, vomiting, occasionally diarrhea |
Bacillus cereus
(preformed enterotoxin) |
Fried or boiled rice |
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