Campylobacter
Most common bacterial cause of diarrhea in the United States and every part of the world.

Sources: raw and undercooked meat and poultry, raw milk and untreated water

Clostridium botulinum
This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs.

Sources: home-prepared foods and herbal oils; honey should not be fed to children less than 12 months old

E. coli O157:H7
A bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne illness each year in the U.S.

Sources: meat, especially undercooked or raw hamburger, produce and raw milk

Sources: soil and water. It has been found in dairy products including soft cheeses as well as in raw and undercooked meat, in poultry and seafood, and in produce.

Salmonella
Most common cause of foodborne deaths. Responsible for millions of cases of foodborne illness a year.

Sources: raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables

Staphylococcus aureus
This bacterium produces a toxin that causes vomiting shortly after ingesting.

Sources: cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products)

Shigella
Causes an estimated 300,000 cases of diarrhea illnesses. Poor hygiene causes Shigella to be easily passed from person to person.

Sources: salads, milk and dairy products, and unclean water.

Toxoplasma gondii
A parasite that causes toxoplasmosis, a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk.

Sources: meat, primarily pork

Vibrio vulnificus
Causes gastroenteritis or a syndrome known as primary septicemia. People with liver diseases are especially at high risk.

Sources: raw or undercooked seafood