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Foodborne Illness

Foodborne Illness Complaints

Did you or someone you know get sick after eating at a restaurant? If so, complete the Foodborne Illness Complaint Form to provide ADPH with additional information. ADPH uses information from foodborne illness complaints to better identify and investigate illness and food establishments.

Resources

Training

Training Aids

The following brochures and posters are designed to support training in food safety:

Handwashing Notice - English Version | Spanish Version

Temperature Chart

Causes of Acute Foodborne Gastroenteritis

Cause	Average Incubation	Range Incubation	Fever	Vomiting	Diarrhea
Heavy Metals	5 – 15 minutes	1 – 60 minutes	--	+++	++
Staph enterotoxin	2 – 4 hours	30 minutes – 7 hours	--	++++	+++
Bacillus cereus	2 – 4 hours	1 – 6 hours	--	+++	+
Clostridium perfringens	11 hours	6 – 24 hours	--	--	++++
E. coli invasive	11 hours	8 – 24 hours	++	--	+++
Vibrio parahaemolyticus	12 hours	2 – 48 hours	+	+	+++
Bacillus cereus	12 hours	8 – 24 hours	--	+	+++
Salmonella	24 hours	6 – 72 hours	++	+	+++
E. coli enterotoxigenic	26 hours	8 – 48 hours	--	--	+++
Shigella	36 hours	1 – 7 days	+++	+	+++
Norwalk virus	36 hours	10 – 50 hours	--	+++	+++
Vibrio cholerae	36 hours	1 – 5 days	--	--	++++
E. coli O157:H7	72 hours	48 – 96 hours	++	--	+++
Campylobacter jejuni	4 days	2 – 10 days	++	--	+++
Yersinia enterocolitica	4 days	3 – 7 days	++	+	++

Page last updated: June 18, 2026