Foodborne Pathogens
This is the current revision of Foodborne Pathogens as edited by Aschlafly (talk | contribs) at 16:05, September 13, 2011. This URL is a permanent link to this version of this page.
Disease-causing microorganisms found in food, usually bacteria, fungi, parasites, protozoans, and viruses. The top ten pathogens are: Salmonella; Staphylococcus Aureus; Campylobacter jejuni; Yersinia enerocolitica; Listeria monocytogenes; Vibro cholerae 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 products, and seafood.