Viruses, Bacterias and Parasites

Norovirus

Virus: Stomach flu, food poisoning. Most common foodborne illness.

Hepatitis A

Virus: Jaundice, anorexia, diarrhea, vomiting, flu-like symptoms lasting weeks long

Covid 19

Virus: No evidence that this virus
spreads on food or food
packaging.

Salmonella

Bacteria: Animal handling without washing your hands.

Campylobacter jejuni

Bacteria: Poultry, unpasteurized milk.

Vibriosis

Bacteria: Fish and shellfish. RAW OYSTERS.

Enterotoxin E. coli (ETEC)

Bacteria: Traveler’s diarrhea (Study abroad).

Shiga toxin-producing E. coli (STEC)

Bacteria: Found in uncooked meat. Kidney failure.

Listeria monocytogenes

Bacteria: Ready-to-eat-meats. Causes stillbirth.

Bacillus cereus

Bacteria: Cooked rice that was left out overnight

Staphylococcus aureus

Bacteria: Sudden onset. Improperly refrigerated.

C. botulinum: Botulism

Bacteria: Improperly canned foods. Blurred/double vision, difficulty swallowing. VERY LETHAL.

C. perfringens

Bacteria: Time and Temperature abuse

Toxoplasmosis

Parasites: Commonly found in domestic cats. In pregnant women, new infections can lead to serious complications, including miscarriage or congenital birth defects in the developing fetus.

Trichinella: Trichinosis

Parasites: A food-borne disease found in wild game, bears, wild pigs, seals, walrus