Incubation Period For
Food Poisoning Symptoms
Incubation period for onset of food poisoning symptoms deriving from the ingestion of foods that are toxic as a result of a variety of food borne illness agents:
Scombroid (histamine) poisoning: immediate to 2 hours
Bacillus cereus (emetic): 1/2 to 6 hours
Staphylococcus aureus: 30 minutes to 8 hours
Vibrio parahaemolyticus: Less than 1 hour to 96 hours
Bacillus cereus (diarrheal): 6 to 19 hours
Clostridium perfringens: 6 to 24 hours
Salmonellae: Non-typhoid: 6 to 72 hours (reactive arthritis 3 to 4 weeks)
Noroviruses: 10 to 55 hours
Vibrio vulnificus: Gastroenteritis-12 hours to 2 days
Clostridium botulinum: 12 to 36 hours
Escherichia coli (enteroinvasive) (infection) (EIEC): 12 hours to 3 days
Vibrio cholerae (O1; cholera): 12 to 72 hours
Vibrio cholerae (non-O1): 12 to 72 hours
Shigella: 12 hours to 7 days
Escherichia coli (enterotoxigenic) (toxicoinfection) (ETEC): 1 to 3 days
Rotaviruses: 1 to 3 days
Escherichia coli (enteropathogenic) (infection?) (EPEC): 1 to 6 days)
Campylobacter: 1 to 10 days
Yersinia enterocolitica: 1 to 11 days
Giardia lamblia: 1 day to 25 days
Listeria monocytogenes: 1 to 28 days
Escherichia coli O157:H7: 3 to 9 days
Cryptosporidium parvum: 3 days to 2 weeks
Toxoplasma gondii: 3 to approximately 20 days
Salmonella typhi: 7 to 28 days (may be as long as 5 to 6 weeks)
Hepatitis A virus: 10 to 50 days
Hepatitis E: about 6 weeks
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