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Foodborne Pathogens (view source)
Revision as of 03:56, November 15, 2007
, 03:56, November 15, 2007New page: Disease-causing microorganisms found in food, usually bacteria, fungi, parasites, protozoans, and viruses. The top ten pathogens are: Salmonella; [[Staphylococc...
[[Disease]]-causing microorganisms found in [[food]], usually [[bacteria]], [[fungi]], [[parasite]]s, protozoans, and [[virus]]es. The top ten pathogens are: [[Salmonella]]; [[Staphylococcus Aureus]]; [[Campylobacter]] jejuni; [[Yersinia enerocolitica]]; [[Listeria]] monocytogenes; Vibro [[cholera]]e non-01; Vibrio Parahemolyticus; Bacillus cereus; [[Escherichia coli]] - enteropathogenic; and [[Shigella]]. Many of these pathogens may be found in contaminated [[meat]], [[poultry]], shell eggs, dairy [[product]]s, and sea[[food]].
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
[[Category:United States Government Word Definitions]]
==References==
[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
[[Category:United States Government Word Definitions]]