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Symptoms of -------- include diarrhea (often bloody), abdominal pain, stomach cramps, and fever. Sometimes people infected with -------- have no symptoms at all, but can still pass the bacteria to others. Symptoms usually begin 1 to 3 days after being exposed to ----------.
shigella
Depending on the severity of the illness, symptoms may last from days to several weeks. Mild symptoms may include fever, muscle aches, nausea, vomiting, and diarrhea. If the more severe form of ----------- develops, symptoms may include headache, stiff neck, confusion, loss of balance, and convulsions.
Listeria
monocytogenes
------- (SE) is a bacterial disease of poultry and can cause foodborne illness in humans such as gastroenteritis (commonly known as 'gastro') when contaminated food is consumed
Salmonella
Enteritidis
--------------------------------- is a primary enteric pathogen infecting both humans and animals. Infection begins with the ingestion of contaminated food or water so that salmonellae reach the intestinal epithelium and trigger gastrointestinal disease.
Salmonella
Typhimurium
------- ---- is one of the most common bacterial causes of diarrhea. Most cases of -----------i come from handling or ingesting raw or undercooked poultry meat. Although poultry and other birds are not affected by the bacterium, other animals can be.
Campylobacter
jejuni
---------- ---------- is a bacterium that produces dangerous toxins (botulinum toxins) under low-oxygen conditions. ---------- toxins are one of the most lethal substances known. ----------- toxins block nerve functions and can lead to respiratory and muscular paralysis.
Clostridium
botulinum
------------- is a gram-positive spore-forming anaerobic (meaning it can grow without oxygen) bacteria that is normally found in the intestines of humans and animals. It is also a common cause of food poisoning when ingested in sufficient numbers.
Clostridium
perfringens
--------------(E. coli O157) is one of hundreds of strains of the bacterium -----------. Most strains of ------- are harmless and live in the intestines of healthy humans and animals. However, the O157 strain produces a powerful toxin that can cause severe illness.
Escherichia coli O157:H7
(a.k.a. E. coli O157:H7)
----------- ------- is Gram-positive bacteria (stain purple by Gram stain) that are cocci-shaped and tend to be arranged in clusters that are described as “grape-like.” On media, these organisms can grow in up to 10% salt, and colonies are often golden or yellow (aureus means golden or yellow).
Staphylococcus
aureus
------ -------- is a Gram-negative, single-flagellated, and highly motile bacterium native to estuarine and marine environments worldwide. The species includes harmless strains as well as strains that have been responsible for epidemic and pandemic cholera disease.
Vibrio cholerae
------ -------- is a type of bacteria that can enter your body when you eat uncooked or undercooked shellfish. It can also infect open wounds. It causes a serious form of the illness --------- that can quickly lead to sepsis, shock and large, spreading blisters that destroy tissues
Vibrio vulnificus
---------- ------------is a gram-negative bacillus shaped bacterium that causes a zoonotic disease called yersiniosis. The infection is manifested as acute diarrhea, mesenteric adenitis, terminal ileitis, and pseudoappendicitis. In rare cases, it can even cause sepsis.
Yersinia
enterocolitica