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Foodborne Pathogens (view source)
Revision as of 16:05, September 13, 2011
, 16:05, September 13, 2011Reverted edits by Shjt (talk) to last revision by Aschlafly
[[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]]