Beef, Under-cooked Raw Hamburger, Raw Milk, Unpasteurized Juices and Ciders

Common Foodborne Pathogens

The U.S. Public Health Service has identified the following microorganisms as existence the biggest culprits of foodborne illness, either because of the severity of the sickness or the number of cases of illness they cause. Beware of these pathogens: Fight BAC!^®

Campylobacter

Campylobacter is the 2d almost common bacterial cause of diarrhea in the United States.

Sources of Campylobacter: raw and undercooked poultry and other meat, raw milk and untreated h2o.

Clostridium botulinum

Clostridium botulinum produces a toxin which causes botulism, a life-threatening affliction that tin can preclude the breathing muscles from moving air in and out of the lungs.

Sources of Clostridium botulinum: improperly prepared home-canned foods; dearest should not exist fed to children less than 12 months old.

E. coli O157:H7

Eastward. coli O157:H6 is a bacterium that tin can produce a deadly toxin and causes approximately 73,000 cases of foodborne illness each year in the U.Southward.

Sources of Due east. coli O157:H7: beefiness, especially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.

Listeria monocytogenes

Listeria monocytogenes causes listeriosis, a serious disease for pregnant women, newborns, and adults with a weakened immune arrangement.

Sources of Listeria monocytogenes: unpasteurized dairy products, including soft cheeses; sliced deli meats; smoked fish; hot dogs; pate'; and cafeteria-prepared salads (i.e. egg, ham, seafood, and chicken salads).

Norovirus

Norovirus is the leading viral crusade of diarrhea in the Usa. Poor hygiene causes Norovirus to be easily passed from person to person and from infected individuals to food items.

Sources of Norovirus: Any food contaminated past someone who is infected with this virus.

Salmonella

Salmonella is the nigh common bacterial cause of diarrhea in the United States, and the most common crusade of foodborne deaths. Responsible for ane.4 million cases of foodborne illness a yr.

Sources of Salmonella: raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.

Staphylococcus aureus

Staphylococcus aureus is a bacterium that produces a toxin that causes vomiting before long after existence ingested.

Sources of Staphylococcus aureus: cooked foods loftier in poly peptide (e.g. cooked ham, salads, bakery products, dairy products) that are held besides long at room temperature.

Shigella

Shigella causes an estimated 448,000 cases of diarrhea illnesses per year. Poor hygiene causes Shigella to be hands passed from person to person and from infected individuals to food items.

Sources of Shigella: salads, unclean h2o, and any nutrient handled by someone who is infected with the bacterium.

Toxoplasma gondii

Toxoplasma gondii is a parasite that causes toxoplasmosis, a very severe disease that can produce cardinal nervous arrangement disorders specially mental retardation and visual impairment in children. Pregnant women and people with weakened allowed systems are at college gamble.

Sources of Toxoplasma gondii: raw or undercooked pork.

Vibrio vulnificus

Vibrio vulnificus causes gastroenteritis, wound infection, and severe bloodstream infections. People with liver diseases are especially at high gamble.

Sources of Vibrio vulnificus: raw or undercooked seafood, especially shellfish.

Campylobacter

Campylobacter is the 2d almost common bacterial cause of diarrhea in the Us.

Sources of Campylobacter: raw and undercooked poultry and other meat, raw milk and untreated h2o.

Clostridium botulinum

Clostridium botulinum produces a toxin which causes botulism, a life-threatening illness that can prevent the animate muscles from moving air in and out of the lungs.

Sources of Clostridium botulinum: improperly prepared home-canned foods; honey should not be fed to children less than 12 months old.

E. coli O157:H7

E. coli O157:H6 is a bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne disease each year in the U.S.

Sources of E. coli O157:H7: beef, specially undercooked or raw hamburger; produce; raw milk; and unpasteurized juices and ciders.

Listeria monocytogenes

Listeria monocytogenes causes listeriosis, a serious disease for pregnant women, newborns, and adults with a weakened allowed system.

Sources of Listeria monocytogenes: unpasteurized dairy products, including soft cheeses; sliced deli meats; smoked fish; hot dogs; pate'; and deli-prepared salads (i.e. egg, ham, seafood, and chicken salads).

Norovirus

Norovirus is the leading viral crusade of diarrhea in the United States. Poor hygiene causes Norovirus to be easily passed from person to person and from infected individuals to food items.

Sources of Norovirus: Whatsoever nutrient contaminated past someone who is infected with this virus.

Salmonella

Salmonella is the most common bacterial crusade of diarrhea in the United States, and the near common cause of foodborne deaths. Responsible for ane.4 million cases of foodborne illness a year.

Sources of Salmonella: raw and undercooked eggs, undercooked poultry and meat, fresh fruits and vegetables, and unpasteurized dairy products.

Staphylococcus aureus

Staphylococcus aureus is a bacterium that produces a toxin that causes vomiting shortly afterward being ingested.

Sources of Staphylococcus aureus: cooked foods loftier in protein (east.g. cooked ham, salads, bakery products, dairy products) that are held too long at room temperature.

Shigella

Shigella causes an estimated 448,000 cases of diarrhea illnesses per twelvemonth. Poor hygiene causes Shigella to be easily passed from person to person and from infected individuals to food items.

Sources of Shigella: salads, unclean water, and any food handled by someone who is infected with the bacterium.

Toxoplasma gondii

Toxoplasma gondii is a parasite that causes toxoplasmosis, a very severe disease that can produce primal nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened allowed systems are at higher risk.

Sources of Toxoplasma gondii: raw or undercooked pork.

Vibrio vulnificus

Vibrio vulnificus causes gastroenteritis, wound infection, and severe bloodstream infections. People with liver diseases are especially at loftier risk.

Sources of Vibrio vulnificus: raw or undercooked seafood, especially shellfish.

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Source: https://www.fightbac.org/food-poisoning/foodborne-pathogens/