Add sulfites to food (potatoes, lobster, wine, apricots)
Generate bioaerosols derived from milk, eggs, or animal serum
Generate bioaerosols of aromatic herbs, raw beef, goat dander, cow bone dust, or pig (butcher)
Generate bioaerosols of Chinese red rice (food colorant derived from fungi)
Generate bioaerosols processing seafood
Generate flour dust
Generate plant bioaerosols processing or packing food products
Handle limes, celery, parsnips, or figs
Prepare fruit salad using a solution of enzymes (pectinase and glucanase)
Touch infected fish or shellfish
Touch infected meat or poultry