Final answer:
Food safety management is crucial in preventing foodborne illnesses, which are commonly caused by bacterial contaminants, but also include viral and parasitic pathogens.
Step-by-step explanation:
Food safety management is used to prevent and reduce foodborne illnesses, which can be caused by a variety of pathogens including bacterial, viral, fungal, and parasitic organisms. Among these, the most common and concerning bacteria that cause foodborne diseases, as identified by the CDC and FDA, include Bacillus cereus, Campylobacter jejuni, Clostridium spp., pathogenic strains of Escherichia coli, Listeria monocytogenes, Salmonella spp., Shigella spp., Staphylococcus aureus, Vibrio spp., and Yersinia spp. In addition, parasites like Cryptosporidium and Cyclospora, as well as the Norwalk virus (norovirus) are also significant contributors to food-related illnesses. Proper food handling techniques and regular bacteriological testing are vital components of food safety management to ensure that food products are safe for consumption and to protect public health.