Pathogens Overview

Salmonella is commonly found in the intestines of animals such as birds, reptiles, farm animals, and humans. It is often transmitted through feces, and both animals and humans can be carriers without showing symptoms. This bacterium can also contaminate animal feed and polluted water, posing a significant risk in food production environments.

E. Coli, another intestinal bacterium, is often used as an indicator of fecal contamination in food and water. Several strains exist, with E. Coli 0157 being particularly virulent. This strain has been linked to foodborne illness outbreaks, primarily from contaminated beef products, leading to symptoms ranging from gastroenteritis to more severe complications.

C. jejuni is one of the leading causes of bacterial gastroenteritis worldwide. While not often linked to large outbreaks, this bacterium is responsible for millions of isolated cases of food poisoning annually, particularly from undercooked poultry and contaminated water. It is known to cause spontaneous abortions in livestock.

S. aureus, or "golden staph," commonly resides on the skin and in nasal passages. In food processing, it often contaminates fresh meat and poultry due to poor hygiene or improper handling. Drug-resistant strains such as MRSA are a growing concern in both medical and food safety contexts.

Listeria is a deadly foodborne pathogen, particularly dangerous to pregnant women, children, the elderly, and immunocompromised individuals. It can survive and thrive in cold, salty environments, including refrigerated foods, and is notoriously difficult to eliminate once it contaminates a facility.

This bacterium is commonly found in raw meat and poultry, producing toxins that cause gastrointestinal illness when food is improperly stored or heated. C. perfringens is often responsible for outbreaks in large-scale food operations, especially during holidays when large quantities of food are prepared.

Bacillus cereus is a spore-forming bacterium found in soil and food. It produces toxins that lead to vomiting or diarrhea, typically from improperly cooked or stored rice. Though symptoms are usually mild and short-lived, B. cereus is a frequent cause of foodborne illness globally.