Final answer:
A wide range of foods are susceptible to bacterial contamination, with Salmonella, E. coli, and Listeria monocytogenes being common pathogens. Vulnerable foods include raw produce, processed snacks, unpasteurized dairy products, and foods that are not cooked after handling. The four main germs causing foodborne illnesses in the US are Norovirus, Salmonella, Clostridium perfringens, and Campylobacter.
Step-by-step explanation:
Foods that are vulnerable to contamination threats, especially by bacteria like Salmonella, E. coli, and Listeria monocytogenes, include a wide variety of items consumed on a daily basis. These can range from processed to raw foods, and both plant-based and animal products. Common foods affected by these pathogens include ground beef, leafy greens like lettuce, raw sprouts, soft cheeses made from raw milk, and poultry, among others. Additionally, foods that are handled by people and not cooked, such as sliced meats, pastries, and sandwiches, pose a higher risk of contamination. Likewise, unpasteurized products such as raw milk, and cheese made from it, as well as processed snacks, can also be sources of contamination. The top four germs that cause foodborne illnesses in the United States are Norovirus, Salmonella, Clostridium perfringens, and Campylobacter, with many different disease-causing germs that can contaminate a broad range of foods, leading to various foodborne infections.