Microorganisms

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:

• Salmonella,
• Staphylococcus, and
• Clostridium, including C. botulinum and C. perfringens.

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.
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