Food-borne illness can result from consuming food that has been cross-contaminated with either biological, physical or chemical contaminants. The most common cause of food-borne illness is bacterial infection. Depending on the type of bacteria involved, symptoms may appear anywhere from 30 minutes to three weeks after consumption. Common symptoms include nausea, diarrhea, abdominal cramps, and in some cases, fever. Any suspected cases of food-borne illness should be reported and medically diagnosed as soon as possible.

If you work in a campus food facility, prompt diagnosis is critical to prevent the potential for a campus-wide outbreak. You must be evaluated by a qualified medical professional before returning to work. Even if you do not work in a food facility, it remains essential to seek a proper medical diagnosis.

Diagnosis of food-borne illness can be obtained through University Hospital or Student Health. Suspected cases must be reported to the food operations manager and the Environmental Health & Safety (EHS) Sanitarian for investigation and follow-up. All related information should be forwarded to the MU Sanitarian, located at EHS in the General Services Building. For further assistance, please contact (573) 882-7018.