Final answer:
Bacteria such as Salmonella, E. coli, Listeria, Vibrio, and Campylobacter jejuni cause foodborne illnesses, commonly known as food poisoning. Proper cooking, food handling, and sanitation are critical for prevention. Despite regulatory efforts, outbreaks still occur, necessitating vigilant food safety practices.
Step-by-step explanation:
Various bacteria, including Salmonella, Escherichia coli (E. coli), Listeria, Vibrio, and Camylobacter jejuni are known to cause foodborne illnesses or food poisoning. These pathogens can contaminate a wide range of foods such as raw and undercooked meat, poultry, dairy products, seafood, unpasteurized milk, fruit juices, and fresh produce. Preventing these illnesses involves proper food handling techniques such as thoroughly cooking food, pasteurizing milk, washing hands, and ensuring that food processing equipment is clean to inhibit bacterial biofilms.
Regulatory bodies like the FDA and USDA require that food manufacturers demonstrate their products are free from pathogenic bacteria. However, despite stringent controls, outbreaks are not uncommon, emphasizing the need for continuous vigilance by both food producers and consumers to avoid bacterial contamination of food. It is essential to understand that while many bacteria are beneficial, some can cause severe illness, and their presence in food can have devastating effects on public health.