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 Microbiological poisoning
Main food-poisoning culprits

The table below lists the microorganisms most commonly associated with foodborne illness and examples of foods that are typical vehicles for those illnesses:

CAUSE FOODS MOST OFTEN ASSOCIATED WITH THE PROBLEM
BACTERIA
Bacillus cereus Reheated cooked rice, cooked meats, starchy puddings, vegetables and fish.
Improper handling after cooking is a common feature of foods causing B. cereus associated foodborne illness.
Clostridium perfringens Reheated foods including buffet dishes, cooked meat and poultry, beans, gravy, stews and soups.
Clostridium botulinum Improperly canned (home-preserved) foods such as vegetables, fish, meat and poultry.
Escherichia coli
(E.coli)
Salads and raw vegetables, undercooked meat, cheese, unpasteurised milk.
Campylobacter jejuni Raw milk, poultry.
Listeria monocytogenes Unpasteurised milk and milk products such as soft cheeses, raw meat, poultry, seafood, vegetables, paté, smoked meat and fish, coleslaw.
Salmonella Undercooked poultry, meat, shellfish, salads, eggs and dairy products.
Staphylococcus aureus Ham, poultry, eggs, ice-cream, cheese, salads, custard and cream-filled pastries and gravies, are the most common sources. Improper handling of food or poor hygiene could help S.aureus spread into food.
Vibrio parahaemolyticus and other marine Vibrio Raw and undercooked fish and shellfish.
PARASITES
Trichinella spiralis Undercooked pork or game.
Toxoplasma gondii Undercooked meat and poultry and raw milk.
VIRUSES
Hepatitis A virus Shellfish, raw fruits and vegetables can be the uncommon cause of hepatitis A. Hepatitis A can be spread by contaminated food handlers inadvertently transferring the virus to the food they handle.

Source: The European Food Information Council (www.eufic.org)
 
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 OTHER ARTICLES
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Main food-poisoning culprits
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