Listeria is extremely Psychrotrophic - meaning it grows at very low temperatures, down to -1.5 degrees celsius. Listeria can grow at refrigerator temperature.
Salty: Listeria, staph aureus
Both listeria and staph aureus have been shown to be able to stand very high concentrations of salt
Dairy: Listeria, Y. enterocolitica, Campylobacter, Brucella; Coxiella (contaminated milk)
The rude mnemonic for this is "BRUCE's CAMP COCK ENTERS LISA"
Brucella -> is mainly from unpasteruized diary
Campylobacter -> is found in the animals intestinal tract/faeces and udder
Coxiella -> very common but destroyed by pasteurization
Yersinia Enterocolitica -> destroyed by pasteurization
Listeria -> found in soil, killed by pasteurization
Seafood: vibrio species
vibrio species naturally inhabit costal waters of the united states. Transmission is normally raw or undercooked sea food.
Beef: EHEC, campylobacter, salmonella
Poultry: Campylo, Salmonella
Mayonaise: often caused by the same organisms as above, especially salmonella (eggs)
Pork: Y. enterocolitica
Rice/beans: bacillus cereus
Home-canned vegetables: botulism
Meats/stews (improper temp): C. perfringens
Picnic food (sliced meat, potato salad) + acute/rapid food poisoning (N/V/D): S. aureus
FECAL: Shigella, Salmonella serovar typhi, Vibrio cholerae, Coxiella (livestock dust)
Paralytic Shellfish Poisoning - certain types of agae