Keeping food preparation surfaces clean and sterilizing utensils used to prepare raw foods can help keep cross contamination from occurring in the home. Jay, J.M. Modern Food Microbiology, Fifth Edition . Symptoms occur between 3 and 8 days after ingestion. Symptoms begin with diarrhea, then progress to bloody diarrhea with severe abdominal cramps. Sometimes patients suffer from nausea and vomiting.
Fever is rare.
Infection is easily prevented by washing hands after handling potentially contaminated items, and by proper food handling. See a physician immediately for these symptoms. Symptoms usually develop within 12 to 14 hours after ingestion and include diarrhea which may progress to a bloody diarrhea, accompanied by severe abdominal cramps. They include nausea, vomiting, headache, and chills. Other symptoms include prostration, muscular weakness, faintness, moderate fever, restlessness, and drowsiness.