Food-borne illnesses

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Illnesses caused by pathogens that enter the human body where food is the carrier. In order of the incidence of cases, the leading pathogens are Campylobacter (bacteria commonly found in poultry), Salmonella (bacteria commonly found in poultry, eggs, meat, and milk), Shigella (bacteria transmitted through direct contact with an infected person, or from food or water contaminated by an infected person), E. coli 00157 (bacteria often found in cattle and transmitted through undercooked, contaminated ground beef), Yersinia (cause of diarrheal illness known to be most frequently associated with undercooked pork), Listeria (bacteria found in a variety of raw food, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing), Vibrio (bacteria that can cause disease in those who eat contaminated seafood or have an open wound that is exposed to seawater).

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