date:Apr 02, 2019
cubation times are one reason why tracking the source of a food poisoning outbreak can be so difficult. First, investigators must interview patients and ask them what they ate in the past week. And second, its difficult for patients to remember what they ate in the past week.
These are the typical incubation periods for foodborne illness:
E. coli: 1 to 8 days
Salmonella: 6 to 72 hours
Campylobacter: 2 to 7 days
Listeria monocytogenes: 3 to 70 days
Brucella: 5 to 50 days
Vibrio: 1 to 7 days
Clos