| Food Category | Pathogens | Spoilage |
| Fresh Produce |
Yersinia enterocolitica Bacillus cereus Salmonella Shigella Listeria Enteropathogenic Escherichia coli |
Erwinia carotovora Pseudomonas Bacillus Molds (Alternaria, Botrytis, Penicillium, Phytophthora) |
| Hot/Cold Delicatessen |
Staphylococcus aureus Shigella species Clostridium perfringens Listeria monocytogenes |
Enterococci Pseudomonas lactic acid bacteria coliforms yeast |
| Bakery |
Norwalk virus Norwalk-like viruses Otherwise rarely associated with food-borne illness |
Molds Bacillus subtilis |
| Butcher Shop |
Salmonella Campylobacter jejuni Clostridium perfringens Enteropathogenic Escherichia coli Listeria monocytogenes Staphylococcus aureus |
Pseudomonas Acinetobacter Moraxella Lactobacillus |
| Seafood |
Vibrio cholerae Vibrio parahaemolyticus Clostridium botulinum type E Norwalk virus |
Pseudomonas |
| Dairy/Egg |
Salmonella Campylobacter jejuni Bacillus cereus Yersinia enterocolitica Listeria monocytogenes |
Pseudomonas Flavobacterium Alcaligenes |
| Common Pathogenic and Spoilage Microorganisms for Food Categories Found in Retail Establishments. (Source: Compendium for the Microbiological Examination of Foods. 1992. Vanderzant and Splittsoesser, Eds. American Public Health Association, Washington, D.C.) | ||
|
Staples Wire twist-ties Glass Plastic film Tooth picks |
Sand Stones Bone pieces Wire Wood |