Download PDF Read More Botulism   “Botulism” is a very rare, but very serious, paralytic illness. Strains of bacterium Clostridium Botulinum, Clostridium Butyricum, and Clostridium Baratii produce a toxin that disrupts the proper functioning of the nerves. Foodborne botulism occurs when an individual ingests food that contains the toxin, and illness can arise by ingesting… Read more »

Escherichia Coli (E. coli)

Download PDF Read More Escherichia Coli (E. coli) “E. coli” refers to a group of bacteria. Though human and animal intestines normally contain certain types of E. coli bacteria that are harmless, exposure to some strains can cause severe illness in humans – E Coli poisoning. There are six identified strains of E. coli known… Read more »


Download PDF Read More Salmonella “Salmonella” is the second most common domestic foodborne illness.  Approximately 42,000 confirmed cases are reported per year, but by scientific estimates, which include unreported infections, the number of actual infections reaches more than one million. Infections result in roughly 20,000 hospitalizations and 400 deaths per year.  Symptoms of Salmonella food… Read more »


Download PDF Read More  Listeria “Listeria Monocytogenes” is a bacterium responsible for an estimated 1,600 illnesses each year in the United States. Of the estimated number of cases, approximately 260 of those end in fatality. Listeria food poisoning outbreaks in 2011 and 2012 have been widespread among multiple states arising from widely distributed food sources…. Read more »


Download PDF Read More Norovirus   The most common foodborne illness in the United States is the “Norovirus,” the cause of an estimated 21 million infections, 70,000 hospitalizations and 800 deaths per year in the U.S. alone.  Norovirus is highly contagious and can be transmitted from one infected person to another, but the virus is… Read more »


Download PDF Read More Shigella “Shigella” refers to a group of bacteria which, through ingestion, causes approximately 14,000 cases of human illness per year in the United States.  Yet, because infected individuals may not seek medical attention in many instances, the number of actual cases may be up to twenty times greater than the verified… Read more »

Staphylococcus Aureus

Download PDF Read More Staphylococcus Aureus “Staphylococcus” is a bacterium found on the skin and hair and in the throats and noses of humans and animals alike. In fact, staphylococcus is present in 25 to 50 percent of healthy people. The risk results when the bacteria multiply and produce a heat-resistant toxin that causes human… Read more »

Clostridium Perfringens or C. Perfringens

Download PDF Read More Clostridium Perfringens or C. Perfringens “Clostridium Perfringens,” or C. Perfringens, is among the most common foodborne illnesses in the U.S., causing an estimate of one million cases per year.  Outbreaks involving multiple infected individuals number in the range of ten to twenty per year. Illness results from a toxin produced by… Read more »


Download PDF Read More Campylobacter “Campylobacter” is the most common foodborne illness throughout the world and one of the most common diarrheal illnesses in the United States. An estimated 2.4 million persons become infected per year and an approximate 125 deaths per year result.  Campylobacter is a general term that includes multiple strains of bacterium. … Read more »