Food safety library

Bacillus cereus

A spore-forming bacterium linked to food left at room temperature, especially rice and leftovers.

Campylobacter

A common bacterial cause of diarrheal illness, often linked to poultry and unpasteurized milk.

Clostridium botulinum (botulism)

Bacteria that can produce botulinum toxin in low-oxygen settings.

Clostridium perfringens

A bacterium linked to meats and gravies held at unsafe temperatures for long periods.

Cronobacter

Bacteria that can contaminate powdered infant formula and cause severe infections in infants.

Cyclospora cayetanensis

A parasite that can contaminate produce and cause prolonged diarrheal illness.

Hepatitis A virus

A virus that infects the liver and can spread through contaminated food or drink.

Listeria monocytogenes

A bacterium that can contaminate refrigerated ready-to-eat foods and cause listeriosis.

Norovirus

A very common cause of vomiting and diarrhea, often spread through contaminated food.

Salmonella

A common group of bacteria that cause foodborne illness (salmonellosis).

Shiga toxin-producing E. coli (STEC)

Strains of E. coli that make Shiga toxin and can cause severe foodborne illness.

Staphylococcus aureus (staph food poisoning)

Bacteria that can make toxins in food left at unsafe temperatures.

Vibrio

Bacteria found in coastal waters; some species cause illness from raw or undercooked seafood.

Almond (tree nut)

Almond is a tree nut; tree nuts are among the most common food allergens.

Cashew (tree nut)

Cashew is a tree nut covered by common food-allergy guidance.

Crustacean shellfish allergen

Crustacean shellfish (shrimp, crab, lobster) are among the most common food allergens.

Egg allergen

Chicken eggs are among the most common food allergens.

Fish allergen

Fish is among the most common food allergens.

Hazelnut / filbert (tree nut)

Hazelnut (filbert) is a tree nut allergen.

Milk (dairy) allergen

Cow's milk is among the most common food allergens.

Mustard allergen

Mustard can cause allergic reactions, though it is not listed among the most common U.S. food allergens on MedlinePlus.

Peanut allergen

Peanuts are among the most common food allergens.

Pecan (tree nut)

Pecan is a tree nut commonly used in desserts.

Pistachio (tree nut)

Pistachio is a tree nut that can trigger allergic reactions.

Sesame allergen

Sesame is among the most common food allergens.

Soy allergen

Soy is among the most common food allergens.

Sulfites

Sulfiting agents used as preservatives can trigger reactions in some people, especially some with asthma.

Walnut (tree nut)

Walnut is a commonly cited tree nut allergen.

Wheat allergen

Wheat is among the most common food allergens.

Bone fragments

Unexpected bone pieces in processed meat or poultry products.

Glass fragments

Broken glass from jars or containers that contaminates food.

Insect or pest-related contamination

Insects or pest evidence in food that raises sanitation concerns.

Metal fragments

Pieces of metal that can end up in food and cause injury.

Plastic fragments

Pieces of plastic from packaging or equipment that end up in food.

Rubber or gasket fragments

Bits of rubber seals or equipment parts that can enter food.

Wood fragments

Splinters or pieces of wood that can contaminate food.

Aflatoxins

Toxic compounds from certain molds that can grow on crops.

Arsenic

A naturally occurring element that can appear in water and some foods.

Histamine (scombroid poisoning)

A chemical that can build up in fish not kept cold, causing illness that resembles an allergic reaction.

Lead

A toxic metal; CDC states there is no safe blood lead level.

Pesticide residues

Trace amounts of pesticides that may remain on or in foods; EPA sets safety standards.