Incubation periods

Written By Austin Publicover

In this era of extremeness and climatological doom, it’s easy to underestimate the value of safe food and the profound act of nourishing our bodies. There’s a succinct article from Ilana Korchia in Food Safety News highlighting incubation periods of pathogens typically found in food. This is for all of you who say, “I think it’s Salmonella!” because it’s probably not Salmonella (it’s probably Staph aureus)

Here’s incubation info from the table from in the article:

Pathogen                                      Typical incubation period
Botulism (C. botulinum)	12 to 36 hours
Campylobacter	                       2 to 5 days
Cyclospora	                        	~1 week
C. perfringens	                	6 to 24 hours
Escherichia coli (E. coli)	3 to 4 days
Hepatitis A	                               2 to 4 weeks
Listeria	                                	3 to 70 days
Norovirus	                               12 to 48 hours
Salmonella	                        	12 to 36 hours
Shigella	                               	1 to 2 days
Staphylococcus aureus	30 minutes to 6 hours
Vibrio spp.	                               1 to 3 days
Austin Publicover
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