The transfer of bacteria from foods, hands, utensils, or food preparation surfaces to a food

Single-cell, independently-replicating microorganisms, often with pathogenic properties that lack a membrane-bound nucleus and other organelles

A bacteria that normally live in the intestines of healthy people and animals that can be harmless or cause relatively brief diarrhea

bacterium produces a toxin that causes botulism, a disease characterized by muscle paralysis

A foodborne pathogen that persists as heat-stable spores

foodborne pathogen that is the most common bacterial cause of diarrhea in the United States

This bacterium is carried on the skin and in nasal passages of humans and often found in infected cuts and burns

parasite that causes toxoplasmosis, a very severe disease that can cause central nervous system disorders, such as mental retardation and visual impairment in children

parasitic disease caused by nematodes (worms) that attach to the wall of the esophagus, stomach, or intestine

An incident in which two or more cases of a similar illness result from eating the same food

Any substance that is added to food and affects the food's characteristics

A poison that is produced by microorganisms, carried by fish, or released by plants

a biological, chemical, physical or radiological substance which can adversely affect living organisms through air, water, soil and/or food

Most foodborne illnesses are caused by pathogens

Foodborne illness is also contributed to consuming beverages or food contaminated with foodservice chemicals

Food can also be contaminated when objects get into the food even when natural objects are left in food like bones

carried by humans and animals and require a living host to grow

require a host to live and reproduce

includes yeasts, molds, and mushrooms