Foodborne Pathogens: Identification, Sources, and Prevention
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Common Foodborne Pathogens and Their Sources
- Clostridium botulinum: Causes botulism, often found in soil or dust.
- Vibrio cholerae: Causes cholera, transmitted by fecal matter.
- Salmonella enterica subsp. enteritidis: Causes salmonellosis.
- Salmonella enterica subsp. Typhi: Causes typhoid fever.
- Shigella: Causes shigellosis.
- Brucella melitensis: Causes brucellosis, transmitted by infected animals.
- Bacillus cereus: Found in soil and dust.
- Campylobacter jejuni: Transmitted by infected animals.
- Clostridium perfringens: Found in soil and dust.
- Escherichia coli: Associated with fecal contamination.
- Listeria monocytogenes: Transmitted by infected animals.
- Yersinia enterocolitica: Transmitted by infected animals.
- Vibrio parahaemolyticus: Transmitted by infected animals.