Foodborne illnesses

Some of the foodborne illnesses.

Campylobacter
Potential illnesses: Arthritis, blood poisoning, Guillain-Barre syndrome (paralysis); chronic diarrhea; meningitis; and inflammation of the heart, gallbladder, colon, and pancreas
Food sources of the bacteria: Poultry, raw milk, and meat.

E.coli 0157:H7
Potential illnesses: Hemolytic uremic syndrome (HUS) which is associated with kidney failure, neurological disorders, and other illnesses.
Food sources of the bacteria: Meat, especially ground beef and raw milk.

Listeria
Potential illnesses: Meningitis, blood poisoning, stillbirths, and other disorders
Food sources of the bacteria: Soft cheese, other dairy products, meat, poultry, seafood, fruits, and vegetables

Salmonella
Potential illnesses: Reactive arthritis, blood poisoning, Reiter’s disease (inflammation of joints, eye membranes, and urinary tract), and inflammation of the pancreas, spleen, colon, gallbladder, thyroid, and heart
Food sources of the bacteria: Poultry, meat, eggs, dairy products, seafood, fruits, and vegetables

Shigella
Potential illnesses: Reiter’s disease, HUS, pneumonia, blood poisoning, neurological disorders, and inflammation of the spleen
Food sources of the bacteria: Salads, milk and dairy products.

Vibrio vulnificus
Potential illnesses: Blood poisoning
Food sources of the bacteria: Seafood

Yersinia enterocolitica
Potential illnesses: Reiter’s disease, pneumonia, and inflammation of the vertebrae, lymphatic glands, liver, and spleen
Food sources of the bacteria: Pork and dairy products

Source: http://www.umext.maine.edu/onlinepubs/htmpubs/4310.htm