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TeachMeFinance.com - explain Food borne pathogens Food borne pathogens The term 'Food borne pathogens ' as it applies to the area of agriculture can be defined as ' Disease-causing microorganisms found in food, usually bacteria, fungi, parasites, protozoans, and viruses. The top ten pathogens are: Salmonella; Staphylococcus Aureus; Campylobacter jejuni; Yersinia enerocolitica; Listeria monocytogenes; Vibrio cholerae non-01; Vibrio Parahemolyticus; Bacillus cereus; Escherichia coli - enteropathogenic; and Shigella. Many of these pathogens may be found in contaminated meat, poultry, shell eggs, dairy products, and seafood'. Previous 5 Terms: Food and Agriculture Councils (FACs) Food and Agriculture Organization of the United Nations (FAO) Food and Drug Administration (FDA) Food and fiber system Food and Nutrition Service (FNS) Next 5 Terms: food chain food chain Food Code Food Distribution Program on Indian Reservations (FDPIR) Food donations to charitable institutions, soup kitchens, and food banks About the author Mark McCracken Author: Mark McCracken is a corporate trainer and author living in Higashi Osaka, Japan. He is the author of thousands of online articles as well as the Business English textbook, "25 Business Skills in English". Copyright © 2005-2011 by Mark McCracken, All Rights Reserved. TeachMeFinance.com is an informational website, and should not be used as a substitute for professional medical, legal or financial advice. Information presented at TeachMeFinance.com is provided on an "AS-IS" basis. Please read the disclaimer for details.