Degree of Hazard | Food-borne Pathogens |
Severe, often fatal | Clostridium perfringens |
Moderate with potential for spread | Gram-ve rods-(Colifroms) Escherichia coli, Pseudomonas aeruginosa, Yesinia pestis species |
Moderate with limited spread | Bacillus cereus and Staphylococci |