The bacteria that commonly cause foodborne illness have long strange names, but they are not complicated to understand. These pathogens either infect people directly when ingested, or produce toxins that cause illness when passed onto food and then eaten by humans. They can either produce toxins in the food before the food is eaten or produce the toxin in the person's intestines after the food is eaten.

Foodborne illness is a significant public health problem in the United States. Foodborne microbial pathogens may cause up to 7 million cases of illness each year and 7,000 deaths. Of these, nearly 5 million cases of illness and more than 4,000 deaths may be associated with meat and poultry products.

77 percent of foodborne illnesses are directly traceable to food handlers and food service workers.

The U.S. Food Safety Inspection Service (FSIS) is pursuing a broad and long-term science-based strategy to improve food safety throughout the production, processing, distribution, and marketing chain.

By reducing pathogenic microbial contamination, FSIS's goal is to reduce the risk of consuming contaminated food products.

SIX COMMON FOOD PATHOGENS*

Clostridium botulinum
Clostridium perfringens
Escherichia coli (E.coli)
Listeria monocytogenes
Salmonella spp.
Staphylococcus aureus
*Pathogens = Disease causing microorganisms

*PATHOGEN CONTROL METHODS

Bacteria	Control Methods
Clostridium botulinum	Proper heat process, maintaining low pH and water activity, and using temperature controls
Clostridium perfringens	Good personal hygiene practices, use time and temperature controls, and rapid heating and cooling
Escherichia coli (E.coli)	Good personal hygiene and sanitation practices, thorough cooking and proper refrigeration of food (time and temperature controls)
Listeria monocytogenes	Proper heat treatment, avoidance of recontamination, and temperature control
Salmonella	Good personal hygiene and sanitation practices, thorough cooking and proper refrigeration of food (time and temperature controls), and preventing cross contamination
Staphylococcus aureus	Good personal hygiene practices, use time and temperature controls

MICROBIAL TESTING

Total Plate Count (TPC) demonstrates the effectiveness of the sanitation process. TPC determines the total number of bacteria on product contact surfaces, outer garments, product components and/or final product. Reported as colony forming units (cfu) per square inch or per gram; the higher the TPC the greater the level of microbial contamination.

E.coli count (ECC) demonstrates the effectiveness of the sanitation process to remove the pathogenic bacteria E.coli. Product contact surfaces, outer garments, product components and/or final product should be E.coli-free. The presence of E.coli indicates contamination with fecal material and other potential pathogens (parasites, viruses) and toxins.

OTHER TESTING SERVICES

Direct Microscopic Count	Staphylococcus	E coli 0157
Coliforms	Vibrio	Yeast & Mold Counts
Salmonella	Enterobacteriaceae	Clostridium
Bacillus	Listeria	Water Validation