Office of Health Protection
10 Least Wanted Foodborne Pathogens
1. Campylobacter jejuni
- Major bacterial cause of diarrhea and associated with Guillain-Barre syndrome
- Sources: raw and undercooked poultry and meat, raw milk, and untreated water
2. Clostridium perfringens
- Produces sudden onset of colic followed by diarrhea, nausea
- Sources: improperly cooked roast beef, ground beef, pork, turkey, and chicken
3. E. coli 0157:H7
- Causes bloody diarrhea, abdominal pain, and vomiting, can cause hemolytic uremic syndrome
- Sources: meat such as undercooked or raw hamburger, raw milk, unpasteurized apple juice, and produce
4. Listeria monocytogenes
- Causes serious disease in newborns, adults with weakened immune systems; complications in pregnant women include spontaneous abortion and stillbirth
- Sources: raw and undercooked meat, poultry, seafood; produce, unpasteurized or improperly processed dairy products
5. Salmonella
- Causes headache, vomiting, diarrhea, abdominal cramps, fever
- Sources: raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits, and vegetables
6.Staphylococcus aureus
- Produces an infection that can cause vomiting, diarrhea, abdominal cramps, and prostration
- Sources: ham, raw meats, poultry, dairy products, salads, and shrimp, along with the hands of food preparers
7. Shigella
- Major cause of dysentery
- Sources: salads, milk and dairy products, produce, untreated drinking water, and the hands of food preparers
8. Toxoplasma gondii
- Parasite that causes a disease called toxoplasmosis; symptoms include fever, sore throat, swollen glands; in severe cases, disorders of the liver and central nervous system
- Sources: meat (primarily pork)
9. Vibrio vulnificus
- Causes gastroenteritis, chills, fever, and prostration and can be fatal in high-risk individuals
- Sources: raw or undercooked seafood, particularly raw oysters from the Gulf Coast states
10. Yersinia enterocolitica
- Causes diarrhea and vomiting
- Sources: pork, dairy products, and produce
*Based on the severity of illness or the number of reported cases.
Source: Partnership for Food Safety Education
