Bacterial Foodborne Diseases
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
Prokaryotes are everywhere. They readily colonize the surface of any type of material. Food is
not an exception. Most of the time, prokaryotes colonize food and food-processing equipment
in the form of a biofilm. Outbreaks of bacterial infection related to food consumption are
common. A foodborne disease (colloquially called “food poisoning”) is an illness resulting
from the consumption of pathogenic bacteria, viruses, or other parasites that contaminate food.
Although the United States has one of the safest food supplies in the world, the U.S. Centers
for Disease Control and Prevention (CDC) has reported that “76 million people get sick, more
than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness.”
The characteristics of foodborne illnesses have changed over time. In the past, sporadic cases
of botulism, the potentially fatal disease produced by a toxin from the anaerobic
bacterium Clostridium botulinum, were relatively common. Some of the sources for this
bacterium were non-acidic canned foods, homemade pickles, and processed meat and sausages.
The can, jar, or package created a suitable anaerobic environment where Clostridium could
grow. However, proper sterilization and canning procedures have reduced the incidence of this
disease.
While people may tend to think of foodborne illnesses as associated with animal-based foods,
most cases are now linked to produce. There have been serious, produce-related outbreaks
associated with raw spinach in the United States and with vegetable sprouts in Germany. These
types of outbreaks have become more common. The raw spinach outbreak in 2006 was
produced by the bacterium E. coli serotype O157:H7. A serotype is a strain of bacteria that
carries a set of similar antigens on its cell surface. There are often many different serotypes of
a bacterial species. Most E. coli are not particularly dangerous to humans, but serotype
O157:H7 can cause bloody diarrhea and is potentially fatal.
All types of food can potentially be contaminated with bacteria. Recent outbreaks
of Salmonella reported by the CDC occurred in foods as diverse as peanut butter, alfalfa
sprouts, and eggs. A deadly outbreak in Germany in 2010 was caused by E. coli contamination
of vegetable sprouts. The strain that caused the outbreak was found to be a new serotype not
previously involved in other outbreaks, which indicates that E. coli is continuously evolving.
