List the communicable diseases that are most likely transmitted to a food when an ill food handler does not properly wash his/her hands.

Illnesses that Require Reporting

The Centers for Disease Control and Prevention (CDC) publishes a list of infectious and communicable diseases transmitted through food each year. The list is divided into two parts: pathogens often transmitted and pathogens occasionally transmitted by infected persons who handle food. It is important to note that CDC has no evidence that HIV is transmissible through food. Therefore, a food employee who has tested positive for HIV is not of concern unless he or she is suffering from a disease caused by on of the pathogens in the list below.

Pathogens often transmitted to food by infected persons and their common symptoms

1. Calciviruses (Norovirus) -- D, F, V
2. Hepatitis A virus -- F, J
3. Salmonella Typhi -- F
4. Shigella species -- D, F, V
5. Staphylococcus aureus -- D, V
6. Streptococcus pyogenes -- F, S

Pathogens occasionally transmitted by food contaminated by infected persons and their common symptoms

1. Campylobacter jejuni -- D, F, V
2. Cryptosporidium parvum -- D
3. Entamoeba histolytica -- D, F
4. Enterohemorrhanic Escherichia coli -- D
5. Enterotoxigenic Escherichia coli -- D, V
6. Giardia lamblia -- D
7. Non-typhoidal Salmonella -- D, F, V
8. Taenia solium
9. Vibrio cholerae 01 -- D, V
10. Yersinia enterocolitica -- D, F, V

KEY:  D = diarrhea; V = vomiting; S = sore throat with fever; F = fever; J = jaundice

If you have questions, contact Dr. Angela Fraser, Associate Professor/Food Safety Education Specialist, Clemson University, Clemson, SC.

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