Bulletin 102

Outbreaks of food-borne illness are often the result of one or a combination of errors that can occur during food processing, distribution, retailing and preparation. Mistakes often occur due to equipment failure, negligence, ignorance, "Acts of God", or by the inability of food regulation and processing guidelines to keep up with rapidly evolving knowledge and technology.

Microbial Pathogens
Vehicle: Meat & poultry products

Campylobacter jejuni
Listeria monocytogenes
Salmonella spp.
Staphylococcus aureus
Yersinia enterocolitica
E.coli 0157:H7
Clostridium perfringens
Clostridium botulinum
(canned meats)

Microbial Pathogens
Vehicle: Dairy Products

Salmonella spp.
Listeria monocytogenes
Campylobacter jejuni
Clostridium perfringens
Yersinia enterocolitica
Yersinia pseudotuberculosis
E.coli 0157:H7,027:H20
Brucella spp.
Mycobacterium tuberculosis
Streptococcus agalactiae
Staphylococcus aureus
Vibrio parahaemolyticus
Corynebacterium diptheriae

Microbial Path og ens
Vehicle: Fresh-Processed fish and shellfis h

Listeria monocytogenes
Staphylococcus aureus
Clostridium botulinum
Norwalk and other enteric viruses
Vibrio spp., including:
V.cholerae
V.vulnificus
V.parahaemolyticus
Salmonella spp.
Plesiomonas shigelloides
Yersinia spp.
Hepatitis A, non-A, non-B

Microbial by-products:
histamine poisoning
dinoflagellate toxicosis

Microbial Pathogens
Vehicle: Prepared vegetable produce

Salmo nella spp.
Clostridium botulinum
Listeria monocytogenes
Shigella spp.
Staphylococcus aureus
Hepatitis
Bacillus cereus