12 to 72 hours.
Diarrhoea, vomiting and fever.
Gastrointestinal tract of wild and domestic animals, birds (especially poultry), reptiles, amphibians (for example terrapins), and occasionally humans.
Predominantly from foodstuffs (most commonly red and white meats, raw eggs, milk, and dairy products) following contamination of cooked food by raw food or failing to achieve adequate cooking temperatures. Person to person spread from a case by close contact, usually during the acute diarrhoeal phase of the illness. Contact with infected animals.
Secondary cases are common in outbreaks. Food handlers who practice good hygiene are very rarely responsible for initiating outbreaks.
Last reviewed: 12 May 2011