Differential diagnosis of foodborne disease by item consumed

Item	Commonly associated microbes^*
Raw seafood/shellfish	Norovirus, Vibrio spp, hepatitis A, Aeromonas spp, Plesiomonas spp
Raw eggs	Salmonella spp
Undercooked meat or poultry	Salmonella spp, Campylobacter spp, STEC, Clostridium perfringens, Yersinia enterocolitica
Unpasteurized milk or juice	Salmonella spp, Campylobacter spp, STEC, Y. enterocolitica
Unpasteurized soft cheeses	Salmonella spp, Campylobacter spp, STEC, Y. enterocolitica, Brucella spp, Listeria monocytogenes
Homemade canned goods	Clostridium botulinum
Raw hot dogs, deli meat	L. monocytogenes
Fresh produce (eg, cilantro, snow peas, raspberries, fresh basil)	Cyclospora cayetanensis

Spp: species; STEC: Shiga toxin-producing Escherichia coli.

* This association lists the commonly associated organisms and is not fully comprehensive.

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