2. FOOD BORNE PATHOGENS

3. Shigella (shigellosis) Which food borne pathogen attacks the intestinal cells causing cramps, diarrhea, and fever. It is transferred to foods by contaminated water and is also transferred by flies?

4. Clostridium Perfringens The primary targets of this pathogen are institutional food settings (hospitals, nursing homes, schools). It is associated with improper food holding temperatures.

5. STAPH This microorganism is found nearly everywhere. Transmission is mainly from infected sores from food workers. The highest risk of contamination is in high protein foods.

6. BACILLUS CEREUS Symptoms include diarrhea or vomiting; caused by improperly heated rice, pasta, or protein foods.

7. Campylobacter Leading cause of bacterial diarrhea in the U.S.; caused by improper cooking of poultry, raw milk Or non-chlorinated water.

8. Botulism Causes dizziness, muscle malfunctioning, and difficulty breathing; usually fatal; associated with home-canned food and occasionally meat and seafood products.

9. E. COLI Associated with undercooked ground meat; can be fatal in small children and those with weakened immune systems.

10. HEPATITIS A Causes fever, nausea, abdominal cramps; caused by fecal contamination of uncooked foods.

11. LISTERIA Causes fever, vomiting, and diarrhea. Especially dangerous to pregnant women, newborns, and adults with weakened immune systems; found in uncooked foods, deli meat, and unpasteurized milk products.

12. NOVOVIRUS (NORWALK VIRUS) Outbreaks associated with large groups such as camps and cruise ships; associated with raw oysters, cake frostings, and salads.

13. SALMONELLA What is the most common food borne illness ? It causes flu-like symptoms and is most commonly associated with poultry and eggs?