Match the microorganism that causes food- or water-borne disease with the unique characteristic that describes it. Norovirus Staphylococcus aureus Clostridium perfringens Clostridium botulinum Bacillus cereus Campylobacter jejuni Salmonella spp. Enterotoxigenic Escherichia coli Enterohemorrhagic Escherichia coli Enteropathogenic Escherichia coli (EPEC) Listeria monocytogenes Shigella spp. Salmonella typhi Vibrio cholerae A. One of most common bacterial foodborne causes of gastroenteritis, with more than half of all cases from consuming improperly prepared poultry. Rarely associated with Guillain-Barre Syndrome (GBS). B. Causes typhoid fever from fecal-oral transmission via food or water. Organisms are shed from gallbladder reservoir via intestinal tract from human carriers. 'Typhoid Mary,' a food handler (cook), was first human carrier identified for any disease. C. Causes bacillary dysentery from contaminated water or food sources via fecal-oral transmission. Very low infectious dose with ingestion of only 10-100 bacterial cells capable of causing disease. Humans are primary reservoir. D. Most common cause of foodborne intoxication. E. Produces potent neurotoxin causing flaccid paralysis and death; often associated with home canning. F. More than half of all cases caused by consumption of improperly prepared poultry or raw eggs. Often causes large, common source outbreaks. G. Major cause of infant diarrhea and mortality in underdeveloped/developing countries. H. Most common foodborne pathogen in the U.S. I. Causes frequent epidemics and pandemics of cholera, a water or food-borne disease. Loss of fluids and electrolytes, although easily treatable, often leads to death from hypovolemic (low blood volume) shock, and metabolic acidosis (pH imbalance), due to loss of bicarbonate buffer. J. Foodborne intoxication usually caused by consumption of contaminated meat. K. Most common cause of traveller's diarrhea. L. Pathogen capable of growth at refrigerator temperatures (4°C), and thus subject to frequent food recalls. Immunocompromised and pregnant women are particularly susceptible. Commonly associated with soft cheeses, luncheon meats, or hot dogs. M. Causes two different forms of foodborne disease: i) Emetic intoxication from ingesting contaminated and improperly refrigerated rice; ii) Diarrheal infection from ingesting contaminated meat or vegetables. N. May cause hemolytic uremic syndrome (HUS) and death. Often associated with ingestion of undercooked ground beef.