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Foodborne Pathogens definitions

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  • Pathogen
    A microorganism, such as bacteria, virus, or parasite, responsible for causing foodborne illness.
  • Salmonella
    A bacterium linked to poultry, eggs, and produce, known for causing the most hospitalizations and deaths from foodborne illness in the U.S.
  • Staphylococcus aureus
    A bacterium commonly found on skin and in noses, producing a heat-stable toxin that can cause illness even after cooking.
  • Clostridium perfringens
    A bacterium thriving in improperly stored foods, especially in buffet settings, often called the 'cafeteria germ.'
  • Campylobacter
    A bacterium frequently found in poultry and raw milk, recognized as the leading bacterial cause of diarrhea.
  • Escherichia coli
    A bacterium with certain strains producing shiga toxin, leading to severe bloody diarrhea, often linked to ground meat and produce.
  • Listeria
    A bacterium found in soft cheeses, raw milk, and deli meats, posing high risk during pregnancy due to potential fetal harm.
  • Norovirus
    A highly contagious virus causing short-term diarrhea and vomiting, commonly spread through unsafe food handling or contaminated water.
  • Hepatitis A
    A virus causing prolonged liver infection, often transmitted via contaminated water or produce, preventable by vaccination.
  • Protozoa
    Single-celled parasites, larger than bacteria, including organisms like Toxoplasma gondii and Giardia intestinalis.
  • Toxoplasma gondii
    A protozoan parasite, often spread via cat feces, dangerous during pregnancy and for immunocompromised individuals.
  • Giardia intestinalis
    A protozoan parasite causing severe diarrhea and vomiting, typically contracted from untreated water.
  • Worms
    Parasitic organisms such as tapeworms, roundworms, and flukes, transmitted through larvae or eggs in contaminated food or water.
  • Danger Zone
    A temperature range where bacteria multiply rapidly in food, increasing the risk of foodborne illness.
  • Cross Contamination
    The transfer of pathogens from one food or surface to another, often leading to the spread of foodborne illness.