Table 6.2Some microbiological agents of foodborne illnessAgentsImportant reservoir/carrierTransmissionaMultiplicationin foodExamples of some incriminatedfoodswaterfoodperson to personBACTERIA:AeromonasWaterþþþBacilluscereusSoilþþCooked rice cooked meatsVegetables, starchy puddingsBrucellaspeciesCattle, goats, sheepþþRaw milk, dairy productsCampylobacter jejuniChickens, dogs, cats, cattle,pigs, wild birdsþþþbRaw milk, poultryClostridium botulinumSoil, mammals, birds, fishþþFish, meat, vegetables (homepreserved)Clostridium perfringensSoil, animals, manþþCooked meat and poultry, gravy,beansEscherichia coliEnterotoxigenicManþþþþSalads, raw vegetablesEnteropathogenicManþþþþMilkEnteroinvasiveManþþ0þCheeseEntero-haemorrhagicCattle, poultry, sheepþþþþUndercooked meat, raw milk,cheeseListeria monocytogenesþþþþSoft cheeses, milk, coleslaw, pateMycobacterium bovisCattleþRaw milkSalmonellaTyphiManþþþDairy produce, meat products,shellfish, vegetable saladsSalmonella(non-Typhi)Man and animalsþþMeat, poultry, eggs, dairyproduce, chocolateShigellaManþþþþPotato/egg saladsStaphylococcus aureus)(enterotoxins)ManþþHam, poultry and egg salads,cream-filled bakery produce,ice-cream, cheeseVibrio choleraeO1Man, marine life?þþþSalad, shellfishVibrio cholerae, non-O1Man and animals, marinelife?þþþShellfishChapter 6 161