Afaik, there is no globally standardized list as used in medical examinations.
The selection of individual items is presumably based on expert opinion as to their (local/non-local) relevance/ risk in foodborne disease transmission.
Just as an example i enclose the model USFDA Food Code 2013 as related to certain food handling situations, eg retail stores.
The microbial species considered to be of interest in this example are detailed in section 2, pg 32 et seq.
Note that the first 2 illnesses referred in yr OP are not included.
The USFDA viewpoint in 2008, vis-a-vis Food Code 2005, regarding medical examination protocols is discussed in second attachment. No idea if the current viewpoint is identical.
US Food Code,2013.pdf 6.92MB
medical examinations.pdf 18.07KB
PS – I also extracted this chunk from the document linked below (originally oriented to Food Code 2005) which seemed informative.
The Centers for Disease Control and Prevention (CDC) and FDA cite five highly infective pathogens that can easily be transmitted by food workers and cause severe illness. These five foodborne pathogens, also known as the 'Big 5,' include Norovirus, the Hepatitis A virus, Salmonella Typhi, Shigella spp., and Escherichia coli (E.coli) O157:H7 or other Enterohemorrhagic or Shiga toxin-producing E. coli. Other, less infectious pathogens that can also be transmitted by food employees to consumers through contaminated food include Staphylococcus aureus, Salmonella spp., and Streptococcus pyogenes.
This handbook highlights a combination of three interventions that can be effective in prevention of the transmission of foodborne viruses and bacteria in food establishments. These interventions include: (a) restricting or excluding ill food employees from working with food; (b) using proper handwashing procedures; and © eliminating bare hand contact with foods that are ready-to-eat (RTE). Concurrent use of each intervention will help prevent the transmission of viruses, bacteria, and protozoan oocysts from food employees to consumers through contaminated food.
(last modified 2014)
The list above is obviously not all-inclusive with respect to potential food-related pathogens, eg -
PPS - added -
Big Five Organisms FoodSafety.pdf 114.29KB