| Organism | Where | Incubation | Kill / prevent |
|---|
| Vibrio parahaemolyticus | halophilic — salt water; shellfish in the shell | 8–15 h | wash under running water, finish with a fresh-water rinse; 61 °C for 10 min |
| Salmonella | chicken, pork, beef; outside of eggshells | 6–72 h | clean hands and tools every time; fresh eggs; pest control |
| E. coli O157 | meat and fish | 8–30 h, up to 10 days | hands, feet, tools, kitchen kept clean |
| Clostridium botulinum | oxygen-free: cans, jars, vacuum packs. Heat-resistant | 8–36 h, neurological symptoms | discard swollen or smelly packs; 120 °C for 4 min |
| Staphylococcus aureus | cuts and wounds on hands; survives 100 °C for 30 min, no oxygen, salt | 1–6 h | don't cook with an open cut; finger cot or glove |
| Hepatitis A | untreated water, ice, ice cream; doesn't multiply in food | 15–50 days, few symptoms | treated water only |