Foods affected and means of transmission: Meat and poultry. Contamination occurs during processing if animal feces contact meat surfaces. Other sources include unpasteurized milk and contaminated water.
Contaminant: Clostridium botulinum
Onset of symptoms: 12 to 72 hours
Foods affected and means of transmission: Home-canned foods with low acidity, improperly canned commercial foods, smoked or salted fish, potatoes baked in aluminum foil, and other foods kept at warm temperatures for too long.
Contaminant: Clostridium perfringens
Onset of symptoms: 8 to 16 hours
Foods affected and means of transmission: Meats, stews and gravies. Commonly spread when serving dishes don't keep food hot enough or food is chilled too slowly.
Contaminant: Escherichia coli (E. coli) O157:H7
Onset of symptoms: 1 to 8 days
Foods affected and means of transmission: Beef contaminated with feces during slaughter. Spread mainly by undercooked ground beef. Other sources include unpasteurized milk and apple cider, alfalfa sprouts, and contaminated water.
Contaminant: Giardia lamblia
Onset of symptoms: 1 to 2 weeks
Foods affected and means of transmission: Raw, ready-to-eat produce and contaminated water. Can be spread by an infected food handler.
Contaminant: Hepatitis A
Onset of symptoms: 28 days
Foods affected and means of transmission: Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.
Contaminant: Listeria
Onset of symptoms: 9 to 48 hours
Foods affected and means of transmission: Hot dogs, luncheon meats, unpasteurized milk and cheeses, and unwashed raw produce. Can be spread through contaminated soil and water.
Contaminant: Noroviruses
Onset of symptoms: 12 to 48 hours
Foods affected and means of transmission: Raw, ready-to-eat produce and shellfish from contaminated water. Can be spread by an infected food handler.
Contaminant: Rotavirus
Onset of symptoms: 1 to 3 days
Foods affected and means of transmission: Raw, ready-to-eat produce. Can be spread by an infected food handler.
Contaminant: Salmonella
Onset of symptoms: 1 to 3 days
Foods affected and means of transmission: Raw or contaminated meat, poultry, milk, or egg yolks. Survives inadequate cooking. Can be spread by knives, cutting surfaces or an infected food handler.
Contaminant: Shigella
Onset of symptoms: 24 to 48 hours
Foods affected and means of transmission: Seafood and raw, ready-to-eat produce. Can be spread by an infected food handler.
Contaminant: Staphylococcus aureus
Onset of symptoms: 1 to 6 hours
Foods affected and means of transmission: Meats and prepared salads, cream sauces, and cream-filled pastries. Can be spread by hand contact, coughing and sneezing.
Contaminant: Vibrio vulnificus
Onset of symptoms: 1 to 7 days
Foods affected and means of transmission: Raw oysters and raw or undercooked mussels, clams, and whole scallops. Can be spread through contaminated seawater.