{"id":8229,"date":"2020-11-23T15:38:35","date_gmt":"2020-11-23T07:38:35","guid":{"rendered":"https:\/\/thefooduntold.com\/?p=8229"},"modified":"2020-12-09T21:29:40","modified_gmt":"2020-12-09T13:29:40","slug":"the-7-most-common-disease-causing-bacteria","status":"publish","type":"post","link":"https:\/\/thefooduntold.com\/food-science\/the-7-most-common-disease-causing-bacteria\/","title":{"rendered":"The 7 Most Common Disease-Causing Bacteria"},"content":{"rendered":"\n
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Millions of bacteria live with us. Most of them are harmless (some live inside our bodies), and beneficial to us like Lactobacillus or LAB bacteria. However, 1% of the bacterial population make us sick. Among this 1% are the 7 most common disease-causing bacteria: Salmonella Spp, Eschericha coli\u00a0 0157:H7, Listeria monocytogenes, Clostridium perfringens, Clostridium botulinum, Staphylococcus aureus, and Campylobacteria jejeuni.<\/p>\n\n\n\n

These have caused millions of food-poisoning around the world yearly. According to the Centers for Disease Control and Prevention, in the United States alone, around 48 million people get sick, 128,000 get hospitalized, and 3000 die from food-borne illnesses. <\/p>\n\n\n\n

Typical symptoms of food poisoning include fever, muscle pain, nausea, vomiting, and diarrhea. Although people who fall ill recover from illness, some who are vulnerable (the young and old), would die from such poisoning. Pathogenic bacteria are mainly responsible for these food poisoning occurrences. Pathogenic bacteria, along with viruses, and parasites, fall under the biological hazards, one of the three recognized food safety hazards in the food industry. In any HACCP system, there should be zero tolerance to such hazard.<\/p>\n\n\n\n

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