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Diseases

Foodborne illness outbreaks, caused by the spread of germs through food or beverages, present a major public health concern. Germs can spread through food due to factors such as poor food worker hygiene, improper food handling, contaminated food sources, and improper source. Each germ can behave differently in the environment and often the appropriate response depends on which germ you are dealing with. Utilize the resources on these pages to ensure your facility is prepared to prevent illness from each type of foodborne illness germ.

Bacillus cereus is a bacterium that can cause food poisoning in multiple ways. It’s often found in soil and can contaminate a wide range of foods, including rice, pasta, potatoes, meat dishes, and gravies. The bacteria are able to form spores that are resistant to heat, meaning they can survive proper cooking temperatures. If cooked food is left at room temperature for too long, these spores can develop and multiply, producing toxins that cause illness. For more information on the bacteria and how to prevent foodborne illness from Bacillus cereus, use the handouts and resources provided on this page.

  1. Preventing foodborne illness – B. cereus
  2. Bacillus cereus Outbreak Response Guide

Botulism is a life-threatening illness caused by a potent neurotoxin produced by the bacterium Clostridium botulinum. This bacterium thrives in low-oxygen environments, making improperly canned, preserved, or fermented foods a common source of the toxin. Eating even a small amount of contaminated food can lead to symptoms such as blurred vision, difficulty swallowing, muscle weakness, paralysis, and death. For more information on the bacteria and how to prevent botulism, use the handouts and resources provided on this page.

  1. Botulism Outbreak Response Guide

Campylobacter is a major cause of bacterial foodborne illness worldwide, often causing a diarrheal disease known as campylobacteriosis. These bacteria are commonly found in the intestinal tracts of healthy poultry, and the most frequent way people get infected is by eating raw or undercooked chicken, or through cross-contamination from raw poultry juices. For more information on the bacteria and how to prevent Campylobacter foodborne illness, refer to the handouts and resources provided on this page.

  1. About Campylobacter Infections
  2. Campylobacter Outbreak Response Guide

COVID-19 is a new strain of coronavirus discovered in December of 2019 that causes respiratory illness and can lead to severe complications. The virus is spread via droplets through person-to-person transmission and contaminated surfaces. Use the resources on this page to help prevent the spread of illness in your restaurant, childcare facility, public accommodation, or other business.

If you suspect that you might be experiencing an outbreak at your property, please reach out to SNHD immediately. The sooner SNHD knows about it, the sooner we can work together to help end it. You can call the Acute Communicable Disease Control program at (702) 759-1300 at any time, Environmental Health Foodborne Illness at (702) 759-1504, or your assigned inspector during business hours.

  1. Help Prevent the Spread
  2. Employee Screening Questionnaire
  3. Food Establishment Guidance
  4. Food Handler’s Guide to COVID-19
  5. Grocery Store Guidance
  6. Hotel Cleaning Guidelines
  7. If An Employee Becomes Ill

  1. About Botulism

Clostridium perfringens is a common cause of food poisoning in the United States. This bacterium is often found on raw meat and poultry and can form spores that survive proper cooking. Illness may occur when these spores develop and the bacteria multiply to dangerous levels in cooked food left at unsafe temperatures. For more information on the bacteria and how to prevent foodborne illness from Clostridium perfringens, use the handouts and resources provided on this page.

  1. About C. perfringens Infections
  2. Clostridium perfringens Outbreak Response Guide

Escherichia coli, commonly known as E. coli, are a diverse group of bacteria with most strains being harmless and living in the intestines of humans and animals. However, some strains, like Shiga toxin-producing E. coli (STEC), can cause severe foodborne illness. These harmful strains can contaminate food and water through contact with animal or human feces, leading to symptoms such as severe stomach cramps, diarrhea (often bloody), and vomiting. To learn more about E. coli bacteria and how to prevent its transmission, use the handouts and resources available on this page.

  1. About E. coli Infections
  2. Mayo Clinic Minute – E. Coli
  3. E.Coli Outbreak Response Guide

Hepatitis A is a disease caused by a virus that results in inflammation of the liver. This form of hepatitis is found in the feces (stool) of people who have the disease and is usually spread by the fecal-oral route. This means that if an infected person goes to the bathroom, does not wash their hands properly, and then prepares food or touches surfaces, another person who eats that food or touches that surface can then become infected. Frequent disinfection, proper handwashing, and stringent employee health policies are effective ways of controlling hepatitis A in public places.

  1. Hepatitis A (Infectious Hepatitis)
  2. Hepatitis A Fact Sheet
  3. Hepatitis A Frequently Asked Questions
  4. Vomit Clean Up and Disinfection for Hepatitis A Infographic
  5. Disinfection for Hepatitis A Infographic
  6. Hepatitis A Cleaning Instructions
  7. Protect Yourself from Hepatitis A
  8. CDC
  9. Mayo Clinic Minute: Hepatitis A in the U.S

Listeria monocytogenes is a type of bacteria that can cause a serious foodborne illness called listeriosis. Unlike many other bacteria, it can survive and even multiply at cold temperatures, which makes it a unique threat in refrigerated foods such as deli meats, soft cheeses, and unpasteurized dairy products. While healthy individuals may experience mild, flu-like symptoms, listeriosis can be especially dangerous for pregnant people, newborns, the elderly, and those with weakened immune systems, leading to severe complications such as meningitis and even death. For more information on the bacteria and how to prevent listeriosis foodborne illness, use the handouts and resources provided on this page.

  1. About Listeria Infections
  2. Mayo Clinic Minute – Prevent listeria infection
  3. Listeria Outbreak Response Guide

Norovirus is a highly contagious virus that is a leading cause of foodborne illness in the United States. It often spreads through the fecal-oral route, meaning it can contaminate food and drinks through direct or indirect contact with the feces or vomit of an infected person. Common symptoms include vomiting, diarrhea, and stomach cramps, which can be severe. For more information on the virus and how to prevent foodborne illness from norovirus, refer to the handouts and resources provided on this page.

  1. Have you ever heard of Norovirus
  2. Norovirus in Restaurants
  3. Norovirus in Hotels
  4. Frequently Asked Questions
  5. Norovirus Fast Facts for Food Workers
  6. Clean-up and Disinfection for Norovirus | Spanish
  7. Clean-up and Disinfection for Norovirus (Infographic)
  8. Clean-up After Someone with Norovirus Vomits or has Diarrhea
  9. Handwashing Sign
  10. Employee Absence or Illness Record
  11. Food Handler Reporting Agreement
  12. Vomit and Diarrhea Clean-up
  13. Vomit and Diarrhea Clean-up Procedure
  14. Norovirus Outbreak Response Guide

Salmonella is a type of bacteria that is a major cause of foodborne illness worldwide, known as salmonellosis. These bacteria typically live in the intestines of animals and are often transmitted to humans by consuming contaminated food, such as raw or undercooked poultry, eggs, and meat. To learn more about Salmonella bacteria and how to prevent its transmission, use the handouts and resources available on this page.

  1. About Salmonella Infections
  2. Mayo Clinic Minute – Salmonella
  3. Salmonella Outbreak Response Guide

Shigella is a group of bacteria that causes an infectious disease called shigellosis. This highly contagious illness is a major cause of diarrheal disease worldwide and can be transmitted through the fecal-oral route, which means it can spread from the feces of an infected person to the mouth of another. This often happens due to poor hand hygiene, contaminated food, or contaminated water. Common symptoms include severe stomach cramps, fever, and watery or bloody diarrhea. For more information on the bacteria and how to prevent foodborne illness from Shigella, refer to the handouts and resources provided on this page.

  1. About Shigella Infections
  2. Shigella Outbreak Response Guide

Vibrio is a group of bacteria that naturally lives in warm coastal waters. People can become infected with vibriosis by eating raw or undercooked seafood, particularly shellfish like oysters, or by exposing an open wound to contaminated water. Symptoms can range from mild, like watery diarrhea and stomach cramps, to severe, potentially leading to life-threatening infections. For more information about the bacteria and how to prevent foodborne illness from Vibrio, refer to the handouts and resources provided on this page.

  1. About Vibrio Infections
  2. Vibrio Outbreak Response Guide

In the event of an outbreak, the Southern Nevada Health District will work with your business to identify appropriate corrective actions and precautions to end the outbreak quickly.

If you suspect that you might be experiencing an outbreak at your property, please reach out to the Health District immediately. The sooner we know about it, the sooner we can work together to help end it. You can call the Office of Epidemiology at (702) 759-1300 at any time, Environmental Health Foodborne Illness at (702) 759-1504, or your assigned inspector during business hours.

Contact Us

Contact Information

outbreakresponse@snhd.org
(702) 759-1504

Nevada Relay “Dial 711” (TTY)
After Hours & Public Health Emergencies
(702) 759-1000

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Updated on:  September 5, 2025

2025-09-05T10:51:09-07:00
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