| Illness | Causative agent | Preventive measures |
| Botulism | Toxins produced by Clostridium botulinum | Proper canning, smoking, and processing procedures; cooking, proper refrigeration and sanitation |
| Staphylococcal | Enterotoxin produced by Staphylococcus aureus | Pasteurization of susceptible foods, proper refrigeration & sanitation |
| Clostridium | Toxin produced by Clostridium perfringens | Prompt refrigeration of unconsumed cooked meat, poultry, or fish; proper refrigeration and sanitation |
| Salmonellosis | Ingestion of over 1200 species of Salmonella | Cleanliness and sanitation of handlers and equipment, pasteurization, proper refrigeration and packaging |
| Trichinosis | Trichinella spiralis (nematode worm found in pork) | Thorough cooking of pork to an internal temp of 138 to 150°F; freezing storage of uncooked pork at under 60°F |
| Aeromonas | Aeromonas hydrophilas | Sanitary handling, processing, preparation, and storage of foods; store foods at under 35°F |
| Campylobacteriosis | Campylobacter spp. | Sanitary handling, processing, preparation, and storage of muscle foods |
| Listeriosis | Listeria monocytogenes | Avoid consumption of raw foods and contact with infected animals; store foods at under 35°F |
| Yesiniosis | Yersinia enterocolitica | Sanitary handling, processing, preparation, and storage of foods |
| Escherichia coli | Enterohemmorhagic E. coli | Sanitary handling, irradiation, cooking to 149°F or higher |
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