||Usually found in
||Common sources of food poisoning
||Widely distributed in domestic and wild animals such as poultry, pigs and cattle; and in pets, including cats, dogs, birds and reptiles such as turtles
||Inadequately cooked meat, meat products, poultry, raw milk, raw eggs and egg products (e.g. puddings).
||Throat, nasal cavity, skin, cuts and wounds
||Food contaminated by food handlers with skin infection or nasal carriers, especially food involving manual handling and no reheating afterwards (e.g. sandwiches, cakes and pastries).
||Inadequately cooked seafood, cooked food cross-contaminated by raw seafood.
||Soil, sewage, dust, faeces of animals and humans and animal-origin feed
||Meat and meat products that are cross-contaminated, inadequately cooked or being kept at inappropriate temperature for a prolonged period of time (e.g. stews and Lo-shui food).
|Enterohemorrhagic Escherichia coli
||In the intestines of humans and other mammals
||Contaminated water, undercooked and contaminated food (e.g. ground beef, hamburger, roast beef, unpasteurised milk, cheese, vegetables, juice, yoghurt, etc.)
||Natural environment such as water and soil.
||Refrigerated ready-to eat and frozen foods (e.g. frozen meat, meat sauces, prepared and stored salads, raw seafood, smoked seafood, unpasterurized milk and foods made from unpasteurized milk).