FBI Review (10 Common Types)

1. Salmonellosis

Q: What type of microorganism is Salmonellosis?
A: Bacteria
Q: How do you get Salmonellosis?
A: Contaminated food (eggs, poultry, raw produce), water, or animals (reptiles, birds)
Q: What are the main symptoms of Salmonellosis?
A: Diarrhea, fever, abdominal cramps
Q: What causes Salmonellosis?
A: Ingestion of Salmonella bacteria
Q: Who are the high-risk populations?
A: Infants, elderly, and immunocompromised
Q: What food or behaviors are associated with Salmonellosis?
A: Poultry, eggs, raw milk, raw produce
Q: Is Salmonellosis fatal? How many annually?
A: Rarely fatal; ~400 deaths annually

2. Shigellosis

Q: What type of microorganism is Shigellosis?
A: Bacteria
Q: How do you get Shigellosis?
A: Contaminated water, food, or surfaces
Q: What are the main symptoms of Shigellosis?
A: Diarrhea (sometimes bloody), fever, stomach cramps
Q: What causes Shigellosis?
A: Ingestion of Shigella bacteria
Q: Who are the high-risk populations?
A: Young children, travelers, and immunocompromised
Q: What food or behaviors are associated with Shigellosis?
A: Poor hygiene, contaminated water/produce
Q: Is Shigellosis fatal? How many annually?
A: Rarely fatal; ~70 deaths annually

3. Bacillus cereus

Q: What type of microorganism is Bacillus cereus?
A: Bacteria
Q: How do you get Bacillus cereus?
A: Improperly stored food (e.g., rice, pasta, meat)
Q: What are the main symptoms of Bacillus cereus?
A: Vomiting (emetic form), diarrhea (diarrheal form)
Q: What causes Bacillus cereus?
A: Ingestion of toxins or bacteria
Q: Who are the high-risk populations?
A: All populations at risk if food is mishandled
Q: What food or behaviors are associated with Bacillus cereus?
A: Rice, pasta, meat, dairy
Q: Is Bacillus cereus fatal? How many annually?
A: Rarely fatal; deaths are very rare

4. Enterobacter sakazakii

Q: What type of microorganism is Enterobacter sakazakii?
A: Bacteria
Q: How do you get Enterobacter sakazakii?
A: Contaminated infant formula or medical devices
Q: What are the main symptoms of Enterobacter sakazakii?
A: Sepsis, meningitis in infants
Q: What causes Enterobacter sakazakii?
A: Contaminated formula or equipment
Q: Who are the high-risk populations?
A: Newborns, especially preemies
Q: What food or behaviors are associated with Enterobacter sakazakii?
A: Infant formula, medical devices
Q: Is Enterobacter sakazakii fatal? How many annually?
A: Fatal in up to 40% of neonatal cases

5. Escherichia coli enteritis (E. coli)

Q: What type of microorganism is Escherichia coli enteritis?
A: Bacteria
Q: How do you get Escherichia coli enteritis?
A: Contaminated food/water, raw or undercooked meat
Q: What are the main symptoms of Escherichia coli enteritis?
A: Severe diarrhea, abdominal cramps, possible kidney failure (HUS)
Q: What causes Escherichia coli enteritis?
A: Ingestion of pathogenic E. coli
Q: Who are the high-risk populations?
A: Young children, elderly
Q: What food or behaviors are associated with Escherichia coli enteritis?
A: Ground beef, raw milk, fresh produce
Q: Is Escherichia coli enteritis fatal? How many annually?
A: Occasionally fatal; ~30 deaths annually

6. Listeriosis

Q: What type of microorganism is Listeriosis?
A: Bacteria
Q: How do you get Listeriosis?
A: Contaminated food, especially ready-to-eat products
Q: What are the main symptoms of Listeriosis?
A: Fever, muscle aches, miscarriage, meningitis
Q: What causes Listeriosis?
A: Ingestion of Listeria bacteria
Q: Who are the high-risk populations?
A: Pregnant women, newborns, elderly, immunocompromised
Q: What food or behaviors are associated with Listeriosis?
A: Deli meats, soft cheeses, smoked seafood
Q: Is Listeriosis fatal? How many annually?
A: Fatal in 20–30% of cases; ~260 deaths annually

7. Staphylococcus aureus

Q: What type of microorganism is Staphylococcus aureus?
A: Bacteria
Q: How do you get Staphylococcus aureus?
A: Contaminated food due to poor hygiene or improper storage
Q: What are the main symptoms of Staphylococcus aureus?
A: Nausea, vomiting, diarrhea, cramps
Q: What causes Staphylococcus aureus?
A: Ingestion of toxins
Q: Who are the high-risk populations?
A: All populations at risk if food is mishandled
Q: What food or behaviors are associated with Staphylococcus aureus?
A: Cream-based foods, pastries, deli meats
Q: Is Staphylococcus aureus fatal? How many annually?
A: Rarely fatal; deaths are extremely rare

8. Yersiniosis

Q: What type of microorganism is Yersiniosis?
A: Bacteria
Q: How do you get Yersiniosis?
A: Contaminated food (pork), water, or milk
Q: What are the main symptoms of Yersiniosis?
A: Diarrhea, fever, abdominal pain (mimics appendicitis)
Q: What causes Yersiniosis?
A: Ingestion of Yersinia bacteria
Q: Who are the high-risk populations?
A: Young children, immunocompromised
Q: What food or behaviors are associated with Yersiniosis?
A: Pork, milk, water
Q: Is Yersiniosis fatal? How many annually?
A: Rarely fatal; deaths are uncommon

9. Clostridium (botulinum or perfringens)

Q: What type of microorganism is Clostridium?
A: Bacteria
Q: How do you get Clostridium?
A: Contaminated food, improperly canned foods (botulinum), temperature-abused foods (perfringens)
Q: What are the main symptoms of Clostridium?
A: Botulinum: paralysis, respiratory failure; Perfringens: diarrhea, cramps
Q: What causes Clostridium?
A: Ingestion of toxins or bacteria
Q: Who are the high-risk populations?
A: Infants (botulinum), elderly
Q: What food or behaviors are associated with Clostridium?
A: Canned foods (botulinum), meat, gravy (perfringens)
Q: Is Clostridium fatal? How many annually?
A: Botulinum can be fatal; ~15 deaths annually

10. Campylobacteriosis

Q: What type of microorganism is Campylobacteriosis?
A: Bacteria
Q: How do you get Campylobacteriosis?
A: Undercooked poultry, raw milk, contaminated water
Q: What are the main symptoms of Campylobacteriosis?
A: Diarrhea (sometimes bloody), fever, cramps
Q: What causes Campylobacteriosis?
A: Ingestion of Campylobacter bacteria
Q: Who are the high-risk populations?
A: Young children, elderly, immunocompromised
Q: What food or behaviors are associated with Campylobacteriosis?
A: Poultry, raw milk, water
Q: Is Campylobacteriosis fatal? How many annually?
A: Rarely fatal; ~120 deaths annually