Foodborne pathogens are microorganisms causing illnesses through contaminated food, leading to various symptoms. Regulatory agencies monitor food safety to prevent contamination by common pathogens like bacteria and parasites.
Foodborne pathogens are microorganisms such as bacteria, viruses, parasites, and prions that cause illnesses when ingested through contaminated food. The most common foodborne pathogens in the United States include norovirus, Salmonella species, Clostridium perfringens, and Campylobacter jejune.
Infections from these pathogens can lead to symptoms like nausea, vomiting, and diarrhea. Some pathogens, like Salmonella enterica serotype Typhi, can cause severe diseases like typhoid fever with higher mortality rates.
Regulatory agencies require testing to ensure food is pathogen-free, with bacteria like Bacillus cereus, Escherichia coli, Listeria monocytogenes, and parasites like Cryptosporidium being of concern.
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