Disease |
Pathogen (cause) |
Source |
Brucellosis |
Brucella spp. |
Unpasturized dairy products, meats |
Campylobacteriosis |
Campylobacter jejuni |
Poultry, unpasturized dairy products, water |
Botulism |
Clostridium botulinum |
Vegetables, fish, fruit, honey |
Tularemia |
Francisella tularemia |
Rabbit meat, water |
Salmonellosis |
Salmonella enterica |
Poultry, unpasturized dairy products, water |
Listeriosis |
Listeria monocytogenes |
Poultry, unpasturized dairy products, cole slaw,
cold cuts |
Shigellosis |
Shigella spp. |
Eggs, lettuce, water |
Cholera |
Vibrio cholerae |
Shellfish, water |
Yersiniosis |
Yersinia enterocolitica |
unpasturized dairy products, pork, water |
Gastroenteritis |
Bacillus cereus |
Fried rice, meats, vegetables |
Clostridium perfringens |
Meats, gravy, water |
ET and EI E. coli |
Lettuce, fruit, vegetables,
water |
Enterohemorrhagic E. coli |
Unpasteurized milk, beef,
fruit juice, water |
Vibrio parahaemolyticus |
Shellfish, water |
Legionnaire's disease |
Legionella pneumophila |
Water |
Leptospirosis |
Leptospira interrogans |
Water |
Food intoxication |
Staphylococcus aureus |
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