Scombroid poisoning occurs when raw scombroid fish is temperature abused allowing bacterial growth to occur with concomitant toxin production. Similar toxins can also be produced in other foods, notably cheese and other fermented foods. While histamine poisoning is well known and is by far the most important form, a range of different related toxins, known as biogenic amines, can cause disease. However, the actual nature of the toxin(s) is controversial.

A report to determine what scientific evidence was available to support sous vide cooking of meat, poultry, seafood, and eggs.

Toxoplasma gondii is an obligate intracellular parasite that occasionally causes serious illness in immunocompromised individuals and unborn babies. It is estimated that one third of all humans have been exposed to T. gondii, but most instances of toxoplasmosis are mild or asymptomatic.

Growth and toxin production is best in the presence of oxygen but can grow anaerobically. It is not regarded as a good competitor with other bacteria. Infected food handlers are a significant cause of food poisonings.

This genus includes four species; S. dysenteriae, S. flexneri, S. boydii and S. sonnei, which are able to cause bacillary dysentery. They are very similar to Escherichia coli and are serologically cross reactive, but have remained separate species for clinical reasons.

In New Zealand, cases of human illness and laboratory detection of either organism are notified to ESR and Y. enterocolitica is more commonly reported than Y. pseudotuberculosis. A seasonal pattern is apparent from the data, with more cases reported in the months of October, November and January (Pirie, 2008). A large proportion of cases are believed to be attributable to food. This datasheet focuses on Y. enterocolitica.

An infrequent cause of disease in New Zealand, but has a high associated case fatality rate. It is a marine organism (grows in 6% NaCl) that can grow both in the presence and absence of air.

A marine Vibrio normally associated with food poisonings involving seafood consumption. It is a major cause of food poisoning in Asian countries. Certain strains (Kanagawa phenomenon-positive, KP+) are primarily involved with human disease.

Cryptosporidium parvum and Cryptosporidium hominis are intracellular protozoan parasites that may produce gastrointestinal symptoms when ingested by humans. Up until 2002, C. parvum was named C. parvum genotype 2 (cattle genotype) and C. hominis was named C. parvum genotype 1 (the human genotype). They are now recognised as different species based on genetic distinctions.

Arcobacter is a member of the Epsilobacteria group, which also includes Campylobacter and Helicobacter spp. It is distinguished from Campylobacter by being able to grow in the presence of oxygen (aerotolerant) and at 15ºC.

Aeromonas are Gram negative bacteria common in water and soil. The role of some Aeromonas species in rare but serious conditions including wound infections, necrosis, septicaemia and meningitis is well accepted. The role of Aeromonas in food and waterborne gastroenteritis remains hotly debated (Janda and Abbott, 2010).

Salmonella subtypes from human and animal specimens used to estimate the importance of animal reservoirs as origins for bacteria.

Food safety guidelines to inactivate the hepatitis A virus in berries. MPI and FSANZ recommend cooking food to 85°C for 1 minute to inactivate hepatitis A virus but recognise that the extent of virus inactivation is influenced by the food matrix.