Which types of foods do you think are most likely to cause foodborne illnesses. why

Foodborne illnesses: Each locale has its own "biggest cause of foodborne illness." outbreaks may involve bacteria (salmonella, shigella, c.Perfringens, c.Botulinum, b.Cereus, v.Parahaemolyticus, campylobacter, staph aureus), virus (norwalk, hepatitis a), chemical (ciguatoxin, scobrotoxin, mushrooms, heavy metals), water contamination (giardia, s.Typhi), others. Watch out for "traveller's diarrhea" (especially etec).

Many: food which contains dairy or eggs have traditionally been more problematic. Keeping food cool, packing condiments separate from meat (assemble at site) can decrease risk.

A/W Dr. Cattano: Ciguatera in tropical fish that have eaten toxic plankton, Shellfish fed on toxic algae, Scromboid in poorly refrigerated dark meat fish,Puffer fish. Some mushrooms such as Amanita phalloides.) Vegetables & fruit may be irrigated or washed w contaminated water. It can be in raw poultry & meat as well as raw eggs & seafood.