Shigella - raw vegetables and fruits, Salmonella - poultry and swine, Listeria - unpasturized milk and soft cheese, Staphylococcus - reheated or improperly hot-held ready-to-eat foods (egg and tuna), Bacillus - starchy foods (rice) and food mixtures (pudding), Botulism - under-processed canned foods,

Foodborne Bacteria

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