Special features of some foodborne pathogenic bacteria

• Vibrio cholerae--water, serious dehydration because of loss of water, zero tolrence, viable but non-culturable in winter
• Vibrio parahaemolyticus--marine water, very common in seafoods
• Campylobacter jejunii--microaerophilic, used to be no.1 most common foodborne disease causing bacteria in USA
• Shigella--human pathogen, shiga toxin producing, faecal-oral route