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Bacteria, viruses and toxins that cause foodborne illness

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Bacteria, viruses and toxins that cause foodborne illness

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Bacteria, viruses and toxins that cause foodborne illness

Bacillus cereus: A bacterium that causes two types of illness: emetic (vomiting) and diarrhoeal
Campylobacter: A bacterium that causes campylobacteriosis
Clostridium perfringens: A bacterium that causes gastroenteritis
E. coli and STEC: A bacterium that causes gastroenteritis and haemolytic uraemic syndrome
Clostridium botulinum: A bacterium that causes botulism
Hepatitis A virus: A virus that causes Hepatitis A
Hepatitis E virus: A virus that causes Hepatitis E
Listeria: A bacterium that causes listeriosis
Norovirus: A group of viruses that cause viral gastroenteritis
Salmonella: A bacterium that causes salmonellosis
Shigella: A bacterium that causes shigellosis
Seafood toxins: Toxins that cause amnesic, diarrhoetic, neurotoxic and paralytic shellfish poisoning, and ciguatera and histamine poisoning
Yersinia: A bacterium that causes yersinosis
Common terms used in food safety

Page last updated 19 December 2023

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FSANZ acknowledges the traditional owners of country throughout Australia, and their continuing connection to land, sea and community. We pay our respects to them and their cultures, and to elders both past and present.

FSANZ acknowledges Māori as Tangata Whenua and Treaty of Waitangi partners in Aotearoa New Zealand.

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