Table 6.2(continued)AgentsImportant reservoir/carrierTransmissionaMultiplicationin foodExamples of some incriminatedfoodswaterfoodperson to personVibrio para-haemolyticusSeawater, marine lifeþþRaw fish, crabs, and other shellfishYersinia enterocoliticaWater, wild animals pigs,dogs, poultryþþþMilk, pork and poultryVIRUSES:Hepatitis A virusManþþþShellfish, raw fruit and vegetablesNorovirusManþþ0ShellfishRotavirusManþ0þ0PROTOZOA:Cryptosporidium parvumMan, animalsþþþRaw milk, raw sausage(nonfermented)Entamoeba histolyticaManþþþRaw vegetables and fruitsGiardia lambliaMan, animalsþþ0HELMINTHS:Ascaris lumbricoidesManþþSoil-contaminated foodTaenia saginataandT.soliumCattle, swineþUndercooked meatTrichinella spiralisSwine, carnivoraþUndercooked meatTrichuris trichiuraMan0þSoil-contaminated foodaAlmost all acute enteric infections show increased transmission during the summer and/or wet months, except infections due to rotavirus andYersinia enterocolitica, which show increasedtransmission in cooler monthsbUnder certain circumstances some multiplication has been observed. The epidemiological significance of this observation is not clearþ¼Yes
¼Rare
¼No
0 ¼No information
Adapted from WHO 1992162 Food Microbiology and Public Health