Foodborne Illnesses: Bacteria

Thousands of types of bacteria are naturally present in our
environment. Not all bacteria cause disease in humans. For example,
some bacteria are used beneficially in making cheese and yogurt.
Bacteria that cause disease are called "pathogens." When certain
pathogens enter the food supply, they can cause foodborne illness. Only
a few types cause millions of cases of foodborne illness each year.

Most cases of foodborne illness can be prevented. Proper cooking or
processing of food controls bacteria. They can grow in just about any
food but are fond of protein foods, such as meat, poultry, seafood,
eggs and dairy products, as well as high-protein vegetables such as
beans and grains.

Food safety is an important issue. After all, we are what we eat.

http://hgic.clemson.edu/factsheets/HGIC3740.htm
http://www.cfsan.fda.gov/~dms/qa-topfd.html

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