Microbial pathogens cause many millions of cases of foodborne illness each year. The more common pathogens associated with foodborne illness include Salmonella, Campylobacter jejuni, Escherichia coli O157:H7 and Listeria monocytogenes. Illnesses caused by these microorganisms represent significant annual costs.
Although practices of food suppliers and food service establishments are important in reducing foodborne illness, research has shown that a substantial proportion is associated with improper food handling, preparation and consumption practices in the home. These can include inadequate cooking, inadequate cooling and storage, cross-contamination of raw and cooked foods, consumption of raw, undercooked or unsafe foods, and inadequate personal hygiene.Continue Reading Better safe than sick