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Least Wanted Foodborne Pathogens |
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The U.S. Public Health Service has identified the following microorganisms as being 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!®
LEARN WHERE THEY ARE AND HOW TO AVOID THEM  Campylobacter
Most common bacterial cause of diarrhea in the United States; Sources: raw and undercooked meat and poultry, raw milk and untreated water
 Clostridium botulinum
This organism produces a toxin which causes botulism, a life-threatening illness that can prevent the breathing muscles from moving air in and out of the lungs. Sources: home-prepared foods and herbal oils; honey should not be fed to children less than 12 months old
 E. coli O157:H7
A bacterium that can produce a deadly toxin and causes approximately 73,000 cases of foodborne illness each year in the U.S.; Sources: meat, especially undercooked or raw hamburger, produce and raw milk
 Listeria monocytogenes
Causes listeriosis, a serious disease for pregnant women, newborns and adults with a weakened immune system; Sources: soil and water. It has been found in dairy products including soft cheeses as well as in raw and undercooked meat, in poultry and seafood, and in produce
 Norovirus
This virus is the leading cause of diarrhea in the United States. Any food can be contaminated with norovirus if handled by someone who is infected with this virus.
 Salmonella
Most common cause of foodborne deaths. Responsible for millions of cases of foodborne illness a year; Sources: raw and undercooked eggs, undercooked poultry and meat, dairy products, seafood, fruits and vegetables
 Staphylococcus aureus
This bacterium produces a toxin that causes vomiting shortly after ingesting; Sources: cooked foods high in protein (e.g. cooked ham, salads, bakery products, dairy products)
 Shigella
Causes an estimated 300,000 cases of diarrhea illnesses. Poor hygiene causes Shigella to be easily passed from person to person. Sources: salads, milk and dairy products, and unclean water.
 Toxoplasma gondii
A parasite that causes toxoplasmosis, a very severe disease that can produce central nervous system disorders particularly mental retardation and visual impairment in children. Pregnant women and people with weakened immune systems are at higher risk; Sources: meat, primarily pork
 Vibrio vulnificus
Causes gastroenteritis or a syndrome known as primary septicemia. People with liver diseases are especially at high risk; Sources: raw or undercooked seafood.A
For more information on these and other foodborne pathogens, check out the "Bad Bug Book" at the website of the U.S. Food and Drug Administration. |
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fightbac.org, the website of the Partnership for Food Safety Education (PFSE), is your resource for Fight BAC! food safety and safe food handling campaign information. The Partnership for Food Safety Education unites representatives from industry associations, professional societies in food science, nutrition and health consumer groups, the United States Department of Agriculture, the Environmental Protection Agency, the Department of Health and Human Services, the Centers for Disease Control and Prevention, and the Food and Drug Administration in an important initiative to educate the public about safe food handling practices needed to keep food safe from bacteria and prevent foodborne illness. |
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If juices run clear then meat and poultry is cooked to a safe temperature. |
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