| Microorganism |
Name |
| Found in feces of humans and therefore easily contaminated by hands. Foods such as salads |
Shigella |
| Found in many farm animals but especially poultry and eggs |
Salmonella |
| Grows in cool moist enviorments found on deli meats, hot dogs and soft cheese |
Listeria |
| Found in raw or partically cooked oysers from Gulf of Mexico |
Vibrio parphaemolyticus |
| Found in raw or partically oysters from waters of Gulf of Mexico, and Atlantic and Pacific coasts. Most frequently occurs in people with liver disease or diabetes |
Vibrio vulnificus |
| Spore forming bacteria, found in cereal crops like rice |
Bacillus Cereus |
| Found in improperly canned foods, and produce grown in soil, potatoes, onions |
Botulinuism |
| Found in raw and undercooked meat |
E-coli |
| Carried in intestines of people and animals, found in dishes made with meat or poultry, usually improperly cooleed. |
Clostridium perfringens |
| A virus commonly associated with ready to eat food cleanned with water, such as: produce, salads, seafood. |
Hepatitis A |
| Found in feces of people infected with virus, found in shellfish contaminted by sewage or ready-to-eat food |
Norovirus |
| Bacteria found in nose, hair, sores of people found in salads and deli meats |
Staph |
| Bacteria associated with poulty improperly cooked or cross contamination |
Camplobacteriosis |
| Parasite associated with herring, cod, halibut, mackerel, |
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