Previously unfamiliar species of bacteria have been thrust to the forefront of concern for consumers and the poultry and other meat industries in the last few years. Names like Campylobacter, Listeria, and Escherichia coli O157:H7 have consumers asking questions such as: Where did these bacteria come from? why are they a problem all of a sudden? What kinds of illness do they cause? Can we control them? Will outbreaks with these organisms increase? Will other bacterial types begin to cause problems? A close examination of contributing factors, and the pathogens, themselves, provides answers to some of these questions.
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