Pathogenic Bacteria

2. Most common cause of foodborne illness in Australia. Contamination is usually from eating undercooked poultry, sausages and mince, unpasteurised milk or cross-contamination from raw to cooked foods.
3. This bacteria can seriously affect pregnant women, young children and the elderly.
5. Found in raw meats, poultry and dairy products including mayonnaise, milk and custards.
7. Contamination from food handlers with infected cuts or sores, human saliva, nasal drippings and sneezing.

1. Can be fatal. Contamination is from a can which may have been pierced, is swollen or a bottle where the seal is broken.
4. Contamination cooked foods that have been allowed to stand for several hours in the temperature danger zone, unwashed raw foods.
6. Contamination from raw foods which have not been washed prior to preparation. Heat easily kills this bacterium.