Salmonella Bacteria

Over 2,000 strains of Salmonella exist, but only 10 strains are responsible for a large percentage of foodborne illnesses. Salmonella is one of the most common causes of illnesses traced to contaminated foods and water. Salmonella typhi is responsible for typhoid fever, which still occurs in isolated situations when the bacteria infect water, food, or milk. Read more »

Identifying the various hazards to food safety is the first step in guarding against foodborne illness. These hazards may be microorganisms (bacteria, molds, and viruses), animal parasites, natural toxicants, or chemical and physical contaminants. Read more »