Difference between revisions of "Foodborne Pathogens"

Revision as of 23:59, August 27, 2010

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-[[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]].
+[[Admins are atheists.]]
-==References==
-[http://www.fsis.usda.gov/Help/A-Z_Index/index.asp USDA Index]
-[[Category:United States Government Word Definitions]]