Table 3.

List of reasonably expected biological (or from biological origin) hazards, their reservoir, and general persistence (product, process) (from References [30,32,33,34]).

Hazards (Bacteria and Their Toxin, Viruses, and Metabolites)	Reservoir	Persistence in the Product and along the Process
Bacillus cereus	Environment (soil)	Spores resistant to heat and drying
Campylobacter spp.	Poultry Cattle Pigs	Heat-sensitive
Clostridium botulinum	Environment (Soil)	Spores resistant to heat and drying
Clostridium perfringens	Environment (soil) Animals’ digestive tract	Spores resistant to heat and drying
Cronobacter spp.	Environment (soil, dust)	Heat-sensitive Persistence in powder
HAV *	Humans	Heat-sensitive
Histamine	Produced by microorganisms in foods containing free histidine	Histamine: Heat-resistant Histaminogenic microorganisms: heat-sensitive
Listeria monocytogenes	Environment	Heat-sensitive
Norovirus	Human	Heat-sensitive
Salmonella spp.	Poultry Cattle Pigs Birds	Heat-sensitive Persistence in powder
Staphylococcus aureus	Skin and mucus of humans and animals Environment	Enterotoxins resistant to heat, drying, freezing
STEC **	Cattle Sheep	Heat-sensitive
Yersinia spp. (enteropathogenic)	Pigs Birds	Heat-sensitive

* Hepatitis A Virus, ** Shiga-Toxin-producing Escherichia coli.