is a sporeforming bacterium that can survive with or without oxygen. It has been associated with two very different types of illness: vomiting and diarrhea.

Bacillus cereus is a sporeforming bacterium that can survive with or without oxygen. It has been associated with two very different types of illness:

Is a nearly anaerobic, sporeforming bacterium that causes foodborne illness. it causes illness due to a toxin-mediated infection.

The organism is widely distributed and may be found in most foodstuffs. And these are spices, gravy, improperly cooled foods.

It is anaerobic, sporeforming bacterium that causes foodborne intoxication due to improperly heat-processed foods.

The organism produces "neurotoxin" which is one of the deadliest biological toxins known to man.

Clostridium botulinum produces "__________" which is one of the deadliest biological toxins known to man.

It includes low-acid foods ( pH of 4.6 or above) that are inadequately heat-processed and then packaged anaerobically and held in the food temperature danger zone.

Is a major cause of foodborne infection. The organism is unique compared to most other foodborne pathogens because it requires a very strict amount of air growth. As a microaerophile, it can tolerate only 3% to 6% of oxygen for growth

This organism is commonly found in raw milk, raw poultry, and raw meats. Some scientists estimate that this organism may be present in nearly 100% of all retail chickens.

This facultative anaerobic bacteria can be found in the intestines of warm-blooded animals. Can be an infection or toxin-mediated infection.

Is a facultative anaerobic bacterium that causes foodborne infection. This microbe is important to foodservice operations because it has the ability to survive under many conditions such as in high-salt foods and, unlike most other foodborne pathogens, it can grow at refrigerated temperatures.

is a type of bacteria that can grow with or without oxygen. It is often linked to foodborne infections and is commonly found in the intestines of humans and warm-blooded animals.

Common foods that may be contaminated with this bacteria include raw meat, poultry, eggs, milk, dairy products, pork, chocolate, and cream-filled desserts.

salmonella is caused by

are facultative anaerobic organisms responsible for approximately 10% of foodborne illnesses in the United States. They are commonly found in the intestines and feces of humans and warm-blooded animals, causing shigellosis, a foodborne infection.

shigella causing

can be found in various foods, including ready-to-eat salads (like potato and chicken salads), milk and dairy products, poultry, raw vegetables, and any food contaminated by feces containing the bacteria.

is a type of bacteria that can grow with or without oxygen and produces a heat-stable toxin as it multiplies on food. It can contaminate cooked food if food handlers mishandle it after cooking

three vibrio bacteria

commonly found in raw or undercooked seafood like clams, oysters, crabs, shrimp, and lobster, are more prevalent in warmer waters and during summer months.

spreads through fecal contamination

is naturally found in certain saltwater fish and seafood species.

naturally present in certain saltwater species