Overview
Foodborne organisms are microorganisms found in food and drinks that can cause human illness. These organisms may be viruses, bacteria, parasites, or fungus. Common foodborne illnesses include salmonellosis, E. coli infection, listeriosis, and food poisoning. To prevent foodborne illness, food must be properly stored, cooked, and handled. Proper sanitation and hygiene, including handwashing and wearing proper clothing, are also important. By following these guidelines, people can reduce their risk of becoming ill from foodborne organisms.
Research published in this journal
No peer-reviewed research on this exact topic has been published in Clinical and Diagnostic Pathology yet. Browse the journal →