Foodborne illness - matching Worksheet

The 2nd most common bacterial cause of diarrhea in the United States
Foodborne pathogen from raw or undercooked seafood, particularly shellfish
A bacterium that produces a toxin that causes vomiting shortly after being ingested
A bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne illnesses each year in the US
The most common bacterial cause of diarrhea in the United States and the most common cause of foodborne deaths.
A serious disease for pregnant women, newborns, and adults with a weakened immune system.
Produces a toxin which is life threatening illness that can prevent the breathing muscles from moving air in-and-out of the lungs
This organism can cause an estimated 448,000 cases of diarrhea per year. Poor hygiene is the most common cause. It can be passed easily from person to person from infected individuals to food items
The leading cause of foodborne illness in the United States and the leading cause of illness on cruise ships
Sources of this bacteria are raw and undercooked poultry, Raw milk and untreated water
Sources of this bacterium are most commonly from undercooked or raw hamburger
This bacterium is found in cooked foods high in protein that are held too long at Room temperature
Sources of this bacteria are raw and undercooked eggs, undercooked poultry, fresh fruits and vegetables
Sources of this bacteria are from unpasteurized dairy products including soft cheeses, sliced deli meats, smoked fish, hot dogs and deli prepared salads
Improperly prepared home canned foods is where this bacteria thrives
Responsible for 1.4 million cases of foodborne illness a year