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Bacteria
Bacteria are microscopic, single-celled organisms found throughout the environment, including in soil, water, animals, people and food. Most bacteria are harmless and many are useful, but certain species or strains can cause foodborne illness.
Some pathogenic bacteria can multiply in food when temperature, time, moisture and other conditions are favorable. For foods that require temperature control, keeping them cold, cooking them to a safe internal temperature and refrigerating leftovers promptly are important ways to limit risk. Cross-contamination from raw foods, hands, utensils and surfaces is another important route by which harmful bacteria can reach ready-to-eat foods.
Common bacterial causes of foodborne illness include Salmonella, Campylobacter, Shiga toxin-producing Escherichia coli (STEC), Listeria monocytogenes, Clostridium perfringens and other pathogens.
RECOMMENDED RESOURCES
Foodborne Pathogens — U.S. Food and Drug Administration
FDA’s gateway to information on major foodborne pathogens, including Salmonella, Listeria, pathogenic E. coli, Campylobacter and others.
Illnesses and Pathogens — USDA Food Safety and Inspection Service
Consumer information about important bacterial foodborne illnesses and practical prevention measures.
Facts About Food Poisoning — CDC
CDC statistics and concise information about the foodborne germs responsible for the greatest burden of illness, hospitalization and death in the United States.
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