The number one food safety problem in the United States is the microbiological contamination of food. The three basic types of bacteria responsible for most food borne illnesses are:
A chart with information about these bacteria can be found on the Level B, Bite 4: Food Safety, page. Other sources of microbiological contamination, such as protozoa, parasites, and viruses, are discussed in the More Spoilers chart linked at the top of the page.
For a printer-friendly version of the More
Spoilers chart, click on the icon to download.
Note: Must have Acrobat Reader.
Back to top
© Copyright (2002) Purdue University, West Lafayette, Indiana, 47907. All Rights Reserved.