Information for Consumers About Food Poisoning in Home Canning, Preserving, Jam, Salsa Making, Etc. - Causes and Prevention
Pathogenic bacteria in foods
- Clostridium botulinum - "Botulism" - This is a concern, especially in home-canned low acid foods
- Salmonella spp. - very common in poultry (chicken, turkey, etc.)
- Staphylococcus aureus
- Campylobacter jejuni
- Yersinia enterocolitica and Yersinia pseudotuberculosis
- Listeria monocytogenes
- Vibrio cholerae O1
- Vibrio cholerae non-O1
- Vibrio parahaemolyticus and other vibrios
- Vibrio vulnificus
- Clostridium perfringens
- Bacillus cereus
- Aeromonas hydrophila and other spp.
- Plesiomonas shigelloides
- Shigella spp.
- Miscellaneous enterics
- Streptococcus
E. Coli Bacteria - common on vegetables and meats that come in contact with manure or animal feces - Enterovirulent Escherinchia Coli Group (EEC Group)
- Escherichia coli - enterotoxigenic (ETEC)
- Escherichia coli - enteropathogenic (EPEC)
- Escherichia coli O157:H7 enterohemorrhagic (EHEC)
- Escherichia coli - enteroinvasive (EIEC)
Parasitic Microorganisms (Protozoa) and Worms
- Giardia lamblia
- Entamoeba histolytica
- Cryptosporidium parvum
- Cyclospora cayetanensis
- Anisakis sp. and related worms
- Diphyllobothrium spp.
- Nanophyetus spp.
- Eustrongylides sp.
- Acanthamoeba and other free-living amoebae
- Ascaris lumbricoides and Trichuris trichiura
Viruses
Natural Toxins (Not all that is "natural" is good for you!)
- Ciguatera poisoning
- Shellfish toxins (PSP, DSP, NSP, ASP)
- Scombroid poisoning
- Tetrodotoxin (Pufferfish)
- Mushroom toxins
- Aflatoxins
- Pyrrolizidine alkaloids
- Phytohaemagglutinin (Red kidney bean poisoning)
- Grayanotoxin (Honey intoxication)
- Gempylotoxin (Gastrointestinal illness from consumption of Escolar and Oilfish)
Other Pathogens
- Prions (BSE, CJK - Mad Cow Disease)
Appendices




