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Commonly found in chicken carcasses, transferred through human contact and cross-contamination.
Found in stomachs of animals and humans, transmitted by food handlers, causing symptoms within 6 to 72 hours.
Resistant to heat, often found in bulk-prepared foods like stews and casseroles, causing rapid onset of abdominal pain and diarrhoea.
Mainly in animal guts, found in foods like minced beef and raw vegetables, causing symptoms including bloody diarrhoea and kidney failure.
Associated with chilled foods, can lead to flu-like symptoms, vomiting, and fever, posing risks especially to pregnant women.
Can grow on various foods, some harmless (e.g., cheeses), some producing toxins leading to illness, thrive in temperatures 20-30°C.
Smaller than bacteria, spread via poor hygiene, cause gastroenteritis and hepatitis A.
Spreads rapidly, causing vomiting, diarrhoea, abdominal pain, and fever.
Carried by sewage and manure-contaminated water, with symptoms including fever, nausea, rash, and diarrhoea, onset 8-14 days.
Adopting proper hygiene practices, cooking food thoroughly, and storing food correctly according to manufacturer's instructions can significantly reduce the risk of foodborne illnesses.
For more detailed information on food safety and handling, visit the Food Standards Agency website.
