Pathogens
- Campylobacter species
- Commonly found in the intestinal tracts of warm-blooded animals (birds and mammals). This genus has been associated with many types of illnesses in humans; its presence in food represents a potential hazard to human health.
- E. coli O157:H7
- One of the most pathogenic strains of E. coli; outbreaks have been contributed to contaminated ground beef, milk, cheese products, vegetables, as well as cured meats.
- Non-O157 Shiga Toxin Producing E. coli (STEC)
- Other strains of E. coli associated with food borne illnesses. Transmission sources include beef products, manure contaminated vegetables, and human-animal contact.
- Listeria species
- A ubiquitous organism, it is not spread via animals. Listeria contamination is especially dangerous for high risk groups (the elderly, the very young, immuno-compromised, and pregnant individuals). Listeria has the ability to grow at low temperatures (as low as 3°C or ~37°F), indicating that even refrigerated foods are potential sources of transmission.
- Listeria monocytogenes
- The most pathogenic species in the genus, L. mono has been linked to outbreaks originating from milk (both raw and pasteurized), ice cream, cheese products, raw vegetables, all raw meats, cooked poultry, sausages, and fish (raw and smoked).
- Salmonella species
- A coliform bacteria, found through out the animal kingdom, especially in poultry and pork. Out breaks of Salmonella have been linked to raw and under cooked meats (including poultry and pork), eggs, dairy products (including milk), fish, cake mixes, peanut butter, and salad dressings.