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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