A ubiquitous bacterium, Salmonella encompasses various strains, with Salmonella enterica being the most common culprit of foodborne illness. Contaminated poultry, eggs, meat, dairy products, and fresh produce are primary sources of infection.
Unlike other strains, Salmonella Typhi specifically causes typhoid fever, a potentially life-threatening illness. Contaminated food and water, often in regions with poor sanitation, serve as the main transmission routes.
Shigella is a group of highly contagious bacteria responsible for causing shigellosis, an intestinal infection characterized by its fecal-oral mode of transmission. It spreads through contaminated food, water, or contact with infected individuals. Poor hygiene and overcrowded living conditions exacerbate its transmission.
Many strains of E. coli are harmless, but pathogenic strains can cause severe illness, notably E. coli O157:H7. Common sources of infection include contaminated beef, raw vegetables, unpasteurized dairy products, and water. Some E. coli infections can lead to hemolytic uremic syndrome (HUS), a condition characterized by kidney failure.
Norovirus is a highly contagious virus notorious for causing acute gastroenteritis, often leading to outbreaks in closed settings such as cruise ships, schools, and health care facilities. It spreads through contaminated food, water, surfaces, or close contact with infected individuals.
Unlike the other pathogens on this list, Hepatitis A is a virus primarily transmitted through the fecal-oral route, often via contaminated food or water. Symptoms of Hep A infection include fatigue, nausea, abdominal pain, fever, and jaundice.
Essential measures to safeguard against these pathogens include:
+ Proper food handling
+
Cooking food to safe temperatures
+ Avoiding cross-contamination
+ Encouraging food workers to stay home when ill
+ Practicing good hygiene
By understanding the characteristics and transmission routes of the Big 6 pathogens, individuals and communities can take proactive measures to reduce their impact and ensure food safety for all.
The handbook includes best practices and behaviors that can help prevent food employees from spreading bacteria and viruses, such as Salmonella and norovirus, that cause foodborne illness.
It represents FDA’s best advice for a uniform system of provisions that address the safety and protection of food offered at retail and in food service.
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