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Foodborne intoxication occurs when toxins produced by bacteria are ingested, leading to illness. The two bacteria primarily associated with this type of illness are Staphylococcus Aureus and Clostridium Botulinum.

Staphylococcus Aureus is known for producing a toxin that can lead to symptoms of food poisoning shortly after ingestion. This toxin is often present in foods that have been improperly stored or handled, such as those that have been prepared and left unrefrigerated for too long.

Clostridium Botulinum is particularly notorious for producing the botulinum toxin, which is extremely potent and can result in severe illness and even death. This bacterium is typically found in improperly canned or preserved foods, where conditions are anaerobic and conducive to its toxin production.

Other bacteria listed in the options, while associated with foodborne illnesses, typically cause infections rather than intoxications. For instance, Salmonella and E. coli are known for causing foodborne infections through the consumption of contaminated food or water, leading to gastrointestinal symptoms as the bacteria multiply in the host's intestines. Likewise, Listeria and Campylobacter are primarily associated with infections rather than intoxications.

Therefore, Staphylococcus Aureus and Clostridium Botulinum