2. Clostridium botulinum
Bacteria: Anaerobic, spore-forming, motile GPR
Source: Soils, sediments, intestinal tracts of fish/mammals, gills and viscera of crabs and other shellfish
Illness: Intoxication (heat-labile neurotoxin)
Symptoms: Weakness, vertigo, double vision, difficulty in speaking, swallowing and breathing, respiratory paralysis
Foods: Semi-preserved seafood, improperly canned foods
Transmission: Spores present in raw foods
Control: Proper canning, aw <0.93, pH <4.7

3. Clostridium perfringens
Bacteria: Anaerobic, spore-forming, nonmotile GPR
Source: Soil, dust, intestinal tract of animals and humans
Illness: Infection (toxin released on sporulation)
Symptoms: Intense abdominal cramps and diarrhea
Foods: Temperature abuse of prepared foods such as meats, meat products, and gravy
Transmission: Spores present in raw foods
Control: Proper time/temperature control; preventing cross-contamination of cooked foods

4. Bacillus cereus
Bacteria: Facultatively aerobic, spore-forming, motile GPR
Source: Soil, dust, raw foods
Illness: 1) diarrheal type (infection, heat-labile toxin); 2) emetic type (intoxication, heat-stable toxin)
Symptoms: 1) profuse watery diarrhea, abdominal pain; 2) vomiting, nausea
Foods: 1) vegetables, salads, meats, casseroles; 2) rice and pasta
Transmission: Spores present in raw foods
Control: time/temperature; reheat cooked foods to >165o F

5. Brucella abortis, B. suis
Bacteria: Aerobic, nonmotile, GNR
Source: Domestic and wild animals
Illness: Infection (undulant fever)
Symptoms: Sweats, chills, weakness, aches, joint pains
Foods: Raw milk, infected meat
Transmission: Infected animals
Control: Pasteurize milk, cook meats

6. Campylobacter jejuni Bacteria: Microaerophilic, motile GNR
Source: Intestines of poultry, livestock, domestic animals; streams and ponds
Illness: Infection (gastroenteritis)
Symptoms: Diarrhea, abdominal pain, headache, weakness, fever
Foods: undercooked chicken & hamburger, raw milk & clams
Transmission: Contaminated foods & water; cross-contamination; person to person
Control: Proper cooking, proper hand and equipment washing, sanitary food handling practices

7. Pathogenic Escherichia coli O157:H7
Bacteria: Facultative anaerobic, motile or nonmotile GNR
Source: Intestines of animals and poultry
Illness: Hemorrhagic colitis (HC), hemolytic uremic syndrome (HUS), thrombotic thrombocytopenic purpura (TTP)
Symptoms: HC) diarrhea & vomiting, HUS) diarrhea & acute renal failure, TTP) diarrhea, GI hemorrhage, blood clots in brain
Foods: Meat, poultry, potatoes, raw milk
Transmission: Cross-contamination, sewage pollution of coastal waters
Control: Proper cooking, temperature control, preventing cross-contamination, proper personal hygiene

8. Listeria monocytogenes
Bacteria: Microaerophilic, motile, GPR
Source: Widespread in the environment
Illness: Infection
Symptoms: Mild flu-like symptoms to meningitis, abortions, septicemia, and death
Foods: Coleslaw, raw milk, Mexican style soft cheese, smoked mussels
Transmission: Cross-contamination from raw to cooked food, contaminated raw foods
Control: Proper cooking, preventing cross-contamination, pasteurizing milk

9. Salmonella spp. Bacteria: Facultative anaerobic, motile, GNR
Source: Intestine of mammals, birds, amphibians and reptiles
Illness: Infection (gastroenteritis)
Symptoms: Nausea, vomiting, abdominal cramps, fever
Foods: Poultry, poultry salads, meats, dairy products, egg products
Transmission: Cross-contamination, human contamination, sewage pollution of coastal waters
Control: Proper cooking, temperature control, preventing cross-contamination, personal hygiene

10. Shigella spp. Bacteria: Facultative anaerobic, nonmotile, GNR
Source: Intestine of humans and primates
Illness: Infection (gastroenteritis)
Symptoms: Mild diarrhea, fever, abdominal cramps, severs fluid loss
Foods: Water, milk, salads, lettuce, watermelon, beans, spaghetti
Transmission: Contamination from workers, sewage pollution of coastal waters, contamination of seafood after harvest
Control: Personal hygiene, preventing human waste contamination of water supplies, preventing ill people or carriers from working with food

11. Pathogenic Staphylococcus aureus
Bacteria: Facultative aerobic, nonmotile, GPC
Source: Humans and animals, air, dust, sewage
Illness: Intoxication (gastroenteritis)
Symptoms: Nausea, vomiting, abdominal cramps, watery or bloody diarrhea, fever
Foods: Meats, poultry, eggs, dairy products, seafood
Transmission: Contamination of food by workers or equipment
Control: Time/temperature control, personal hygiene, sanitation

12. Vibrio cholerae Bacteria: Facultative aerobic, motile, curved GNR
Source: Naturally occurring in estuaries, bays and brackish water
Illness: Infection (cholera or gastroenteritis)
Symptoms: 01: watery diarrhea, vomiting, abdominal cramps; non-01: Diarrhea, abdominal cramps, fever
Foods: Molluscan shellfish
Transmission: Contaminated water, cross-contamination from raw to cooked seafood, consumption of contaminated raw seafood
Control: Proper cooking, preventing cross-contamination, Harvesting from approved waters

13. Vibrio parahaemolyticus
Bacteria: Facultative aerobic, motile, curved GNR
Source: Naturally occurring in estuaries and other coastal areas throughout the world
Illness: Infection (gastroenteritis)
Symptoms: Diarrhea, abdominal cramps, nausea, vomiting, headache
Foods: Raw, improperly cooked, or cooked and contaminated fish and shellfish
Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood
Control: Proper cooking, preventing cross-contamination of cooked seafood

14. Vibrio vulnificus Bacteria: Facultative aerobic, motile, curved GNR
Source: Naturally occurring marine bacterium
Illness: Infection (wounds, gastroenteritis, septicemia)
Symptoms: Skin lesions, septic shock, fever, chills, nausea
Foods: Raw oysters, clams and crabs
Transmission: Cross-contamination from raw to cooked seafood, consumption of raw seafood
Control: Proper cooking, preventing cross-contamination of cooked seafood

15. Yersinia enterocolitica
Bacteria: Facultative aerobic, motile, GNR
Source: Soil, water, domesticated and wild animals
Illness: Infection (gastroenteritis)
Symptoms: Diarrhea, vomiting, abdominal pain, fever
Foods: Meats, oysters, fish, raw milk
Transmission: Cross-contamination from raw to cooked food, poor sanitation, time/temperature abuse
Control: Preventing cross-contamination, proper sanitation and food handling practices

16. Viruses
Hepatitis A and E
Norwalk virus group

17. Hepatitis A Source: Human intestine Illness: Infection
Symptoms: Fever, malaise, nausea, abdominal discomfort, jaundice
Foods: Cold cuts, sandwiches, fruits, fruit juices, milk and milk products, vegetables, salads, shellfish, iced drinks
Transmission: Fecal contamination of food or water
Control: Proper cooking, preventing cross-contamination, good sanitation, employee hygiene

18. Norwalk Virus Group Source: Human intestines Illness: Infection
Symptoms: Self-limiting and mild; nausea, vomiting, diarrhea, abdominal cramps, fever
Foods: Salad ingredients, raw or insufficiently cooked clams and oysters
Transmission: Fecal contamination of food or water
Control: Proper cooking, good sanitation, employee hygiene, preventing cross-contamination

19. Anisakis simplex Parasite: Nematode (herring worm)
Source: Raw or undercooked fish (salmon, tuna, herring, mackerel, squid, anchovies)
Illness: Infection
Symptoms: Tickling sensation in throat to acute abdominal pain and nausea
Transmission: Consumption of raw or undercooked fish
Control: Proper cooking of fish, commercial freezing of fish to be consumed raw

23. Ascaris lumbricoides Parasite: Nematode
Source: Human intestines, insufficiently treated sewage-fertilizer
Illness: Infection
Symptoms: Vague digestive tract discomfort, migration of nematode into throat/mouth/nose
Transmission: Infected food handlers, sewage fertilized fruits and vegetables
Control: Good sanitation, employee hygiene, proper treatment of sewage used for fertilizer

24. Pseudoterranova dicepiens
Parasite: Nematode (codworm)
Source: Raw or undercooked fish (cod, pollock, haddock)
Illness: Infection
Symptoms: Tickling sensation in throat to acute abdominal pain and nausea
Transmission: Consumption of raw or undercooked fish
Control: Proper cooking of fish, commercial freezing of fish to be consumed raw

25. Trichinella spiralis Parasite: Nematode Source: Pork and bear meat
Illness: Infection (Trichinosis)
Symptoms: Fever, muscle soreness, pain and swelling around the eyes. Chest pain may be experienced since the parasite may become imbedded in the diaphragm.
Transmission: Raw or improperly cooked infected pork or bear meat
Control: Thoroughly cook pork and other potentially infected meats, cook garbage fed to hogs, avoid cross-contamination of beef with pork

26. Diphyllobothrium latum
Parasite: Tapeworm
Source: Raw freshwater or anadromous fish
Illness: Infection
Symptoms: Abdominal distention, flatulence, intermittent abdominal cramping and diarrhea.
Transmission: Consumption of raw or undercooked fish
Control: Proper cooking of fish

29. Taenia solium, T. saginata
Parasite: Tapeworm (T. solium, pork tapeworm; T. Saginata, beef tapeworm)
Source: Swine or beef
Illness: Infection; worms attach to lining of small intestine and can grow large enough to block the intestinal tract
Symptoms: Nausea, epigastric fullness, and vomiting. Central nervous system disorders may arise in intermediate hosts of T. solium
Transmission: Raw or improperly cooked infected pork or beef
Control: Proper cooking of pork and beef

30. Cryptosporidium parvum
Parasite: Protozoa
Source: Cows, goats, sheep, deer, elk
Illness: Infection (intestinal, tracheal, or pulmonary cryptosporidiosis)
Symptoms: Intestinal - severe watery diarrhea or asymptomatic; pulmonary and tracheal - coughing and low-grade fever
Transmission: Contaminated food handler, person-to-person, contaminated water supplies, salad vegetables fertilized with manure
Control: Personal hygiene, prohibit fertilizing salad vegetables with manure, boil or filter contaminated water

31. Entamoeba histolytica
Parasite: Protozoa
Source: Intestinal tract of humans and primates
Illness: Infection
Symptoms: 1) none, 2) vague gastrointestinal distress, or 3) dysentery
Transmission: Fecal contamination of drinking water and foods, person-to-person, infected food handlers
Control: Good sanitation, employee hygiene

32. Giardia lamblia Parasite: Protozoa Source: Domestic and wild animals
Illness: Infection
Symptoms: Diarrhea (the most common cause of non-bacterial diarrhea in North America)
Transmission: Contaminated water, infected food handlers, contaminated vegetables eaten raw
Control: Water treatment, good sanitation, employee hygiene, good food handling practices

35. Types of Naturally Occurring Chemical Hazards
Mycotoxins (e.g., aflatoxin)
Scombrotoxin
Ciguatoxin
Shellfish toxins
Paralytic shellfish poisoning (PSP)
Diarrhetic shellfish poisoning (DSP)
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)/Domoic Acid
Other marine toxins
Gempylotoxin
Tetrodotoxin

36. Scombrotoxin (Histamine)
Source: Improperly handled (time/temperature abuse) mahi mahi, tuna, bluefish, sardines, amberjack, mackerel
Range: Worldwide
Symptoms: Metallic or peppery taste, nausea, vomiting, abdominal cramps, diarrhea, swelling and flushing of face, headache, dizziness, heart palpitations, hives, rapid and weak pulse, thirst, difficulty swallowing
Control: Proper chilling and temperature control after capture
FDA Guideline: 50 ppm histamine in raw, frozen tuna and mahi mahi; canned tuna; and related species

37. Ciguatera Fish Poisoning
Toxin: Ciguatoxins (4 toxins)
Source: Certain species of tropical and subtropical fish feeding on algae (Gambierdiscus spp.)
Range: Tropical and subtropical waters worldwide
Symptoms: Diarrhea, abdominal pain, nausea, vomiting, abnormal or impaired skin sensations, vertigo, lack of muscle coordination, cold/hot sensation reversal, muscular pain and itching
Control: No tests available; obtain fish from safe harvest areas
FDA Guideline: None established

38. Paralytic Shellfish Poisoning
Toxin: Saxitoxins (18 toxins)
Source: Contaminated molluscan shellfish feeding on algae (Alexandrium, Pyrodinium, Gymnodinium spp.)
Range: Tropical to temperate waters worldwide
Symptoms: Numbness and burning or tingling sensation of lips and tongue spreading to face and fingertips, general lack of muscle coordination in arms, legs, neck
Control: Obtain molluscan shellfish from waters that have been approved for harvest
FDA Guideline: 0.8 ppm saxitoxin equivalent (80ug/100g) in all fish

39. Diarrhetic Shellfish Poisoning
Toxin: Okadaic acid and its derivatives
Source: Molluscan shellfish feeding on algae (Dinophysis and Prorocentrum spp.)
Range: Japan, southeast Asia, Scandinavia, western Europe, Chile, New Zealand, eastern Canada
Symptoms: Diarrhea, nausea, vomiting, abdominal pain, cramps
Control: Obtain molluscan shellfish from waters that have been approved for harvest
FDA Guideline: 0.2 ppm okadaic acid plus 35-methyl okadaic acid (DXT 1) in all fish

40. Neurotoxic Shellfish Poisoning
Toxin: Brevetoxins (3 toxins)
Source: Molluscan shellfish feeding on algae (Gymnodinium breve)
Range: Gulf of Mexico and southern Atlantic coast in U.S. New Zealand
Symptoms: Tingling of the face and spreading to other parts of the body, cold/hot sensation reversal dilation of pupils, feeling of inebriation
Control: Obtain molluscan shellfish from waters that have been approved for harvest
FDA Guideline: 0.8 ppm brevetoxin-2 equivalent (20 mouse units/100g) in clams, mussels and oysters

41. Amnesic Shellfish Poisoning
Toxin: Domoic acid
Source: Molluscan shellfish (mussels) feeding on algae (Pseudonitzschia spp.), viscera of Dungeness crab and anchovies
Range: Northeast and northwest coasts of North America
Symptoms: Intestinal distress, facial grimace or chewing motion, short-term memory loss, difficulty breathing
Control: Obtain molluscan shellfish from waters that have been approved for harvest
FDA Guideline: 20 ppm domoic acid in all fish; 30 ppm domoic acid in viscera of Dungeness crab

42. Gempylotoxin
Toxin: Oil contained in the flesh and bones of specific species
Source: Gemplids, escolars or pelagic mackerels (escolar; oilfish, castor oil fish or purgative fish; snek)
Range: Almost worldwide
Symptoms: Diarrhea, generally without pain or cramping
Control: Avoid specific fish species
FDA Guideline: Escolar should not be imported

43. Tetrodotoxin Toxin: Tetrodotoxin
Source: About 80 species of puffer fish, blowfish or fugu
Range: Pacific, Atlantic and Indian Oceans
Symptoms: Numbness and tingling of the mouth, weakness, paralysis, decreased blood pressure, quickened and weakened pulse. Death can occur within 30 minutes.
Control: Do not eat puffer fish or avoid improperly prepared pufferfish
FDA Guideline: Puffer fish may not be imported except under strict certification requirements and specific authorization from FDA

44. Tetramine Toxin: Tetramine
Source: Salivary gland of whelk (Neptunia spp.)
Range: Primarily the Sea of Japan
Symptoms: Intense headache, dizziness, nausea and vomiting
Control: Remove salivary glands before consumption
FDA Guideline: Remove the salivary glands of Neptunia spp.