typical food poisoning- ecoli, salmonella, staphylococcus aureus (35% of people carry it in their nasal passages) (food intoxication and food poisoning, grows well in 7.5% salt (halophilic), also grows well in high osmotic pressure, hams, custards, potato salad, also heat tolerant, can produce enterotoxin that survives 30 min of boiling, or if food is left at room temperature)--bacillus cereus- food spoilage and food into/posoining- large gram positive, found in soil and vegetation, heating will kill bacteria but not spores, spores gernminate as food cools, organism reps and releases an endotoxin, causes nausea and vomitingn 2-5 hours post, diarrhea 8-16 hours