<unk>  is a leading cause of food poisoning in the United States and Canada. Contaminated meats in stews, soups, and gravies are usually responsible for outbreaks and cause about 250,000 cases of foodborne illnesses in the United States every year. Deaths due to the disease are rare and mostly occur in elderly and people who are predisposed to the disease. From 1998–2010, 289 confirmed outbreaks of<unk>  illness were reported with 15,208 illnesses, 82 hospitalizations, and eight deaths. Tissue gas In human post-mortem bodies<unk>  can cause extremely accelerated decomposition. The by-product, called tissue gas, is slowed or halted by embalming the body using special additive chemicals. It most commonly occurs in the bodies of people who have died of gangrene, large decubitus ulcers, necrotising fasciitis or who have had soil, faeces or water forced into wounds.
Clostridium perfringens
Bacillus cereus
Clostridium botulinum
Clostridium tetani
Clostridium innocuum
Clostridioides difficile 
Campylobacter upsaliensis
Escherichia coli