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TeachMeFinance.com - explain Food-borne illnesses Food-borne illnesses The term 'Food-borne illnesses ' as it applies to the area of agriculture can be defined as ' Illnesses caused by pathogens that enter the human body where food is the carrier. In order of the incidence of cases, the leading pathogens are Campylobacter (bacteria commonly found in poultry), Salmonella (bacteria commonly found in poultry, eggs, meat, and milk), Shigella (bacteria transmitted through direct contact with an infected person, or from food or water contaminated by an infected person), E. coli 00157 (bacteria often found in cattle and transmitted through undercooked, contaminated ground beef), Yersinia (cause of diarrheal illness known to be most frequently associated with undercooked pork), Listeria (bacteria found in a variety of raw food, such as uncooked meats and vegetables, as well as in processed foods that become contaminated after processing), Vibrio (bacteria that can cause disease in those who eat contaminated seafood or have an open wound that is exposed to seawater)'. Previous 5 Terms: Food Service Management Institute Food Stamp Act of 1964 Food Stamp Program (FSP) food web Food, Agriculture, Conservation, and Trade Act of 1990 (FACT) Next 5 Terms: Foot Footage drilled Foot-and-mouth disease (FMD) Footing footlambert 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.