Most food borne illness occurs approximately 24 hours after consuming food. Food borne illness can happen instantly or up to 50 days after food consumption, as is the case with Hepatitis A - a serious food borne virus. There are many different types of food borne illness that product a wide range of incubation periods.

It is not possible for only one person to become ill if others who consumed the same product did not. It is very possible for only one person to become ill, even if several others ate the same item or even shared an item. Underlying conditions such as a persons’ health, age, amount of product consumed, and type of harmful bacteria all play a role in the incidence of food borne illness.

Anyone suffering food borne illness would experience a fever. The symptoms of food borne illness are as varied as the incubation periods. Symptoms may or may not include a fever, and symptoms may vary for each individual.

As long as people wash their hands nothing can go wrong. There are many problems that may result in food borne illness. Improper cooling of large volumes of food is the leading cause of food borne illness in a commercial kitchen. Proper hand washing is also an important factor in the control of food borne illness.

Eggs and chicken are the items that cause most food borne illnesses Eggs and chicken, in addition to meats, pasta, rice, seafood, and vegetables, etc. are all items that can cause illness. Any food with a sufficient amount of protein, moisture, and with a favorable pH can support bacteria growth if not handled properly.

The food must taste or smell funny if it is capable of causing illness In most instances, organisms that cause food borne illness show no signs that they are present in food. For that reason it is important to always follow safe practice when handling food in order to prevent illness.

The Public Health Inspection Division of the Denver Department of Public Health and Environment investigates all complaints of suspected cases of food borne illnesses that are received.

If you believe your are suffering from a food borne illness, please contact us at 720-865-5401 and an inspector who specializes in these investigations will handle your concern. You may also log into a national reporting site at Michigan State University to report your illness.

Links we recommend on preventing food borne illness and specific types of food borne illness.

Centers for Disease Control’s listing of specific bacteria and viruses

Gateway to Government Food Safety Information