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salmonella, listeria, escherichia coli o157:h7, and campylobacter are the bacterial foodborne illnesses of particular interest since they are the ones most often associated with

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Vegetable Row Crops (such as leafy included because, among other reasons, most foodborne Campylobacter) were associated with Escherichia coli E. coli O157 infections the most frequently.

What is the main factor behind food-borne illnesses?

The top five risk factors that lead to outbreaks of foodborne illness most frequently are:

incorrect hot/cold storage temperatures for possibly dangerous foods.

inappropriate cooking temps.

tools and equipment that are filthy or polluted.

employee hygiene and health issues.

untrustworthy food sources

What type of bacterium causes foodborne disease the most frequently?

One of the most typical causes of foodborne sickness in the US is a variety of bacterium called Campylobacter. Most Campylobacter foodborne disease cases are sporadic and not associated with outbreaks.

To know more about Escherichia coli visit :-

https://brainly.com/question/5870996

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