The Food and Drug Administration has given high priority to combating microbial contamination of the food supply. But the agency can't do the job alone. Consumers have a part to play, especially when it comes to following safe food handling practices in the home. These organisms can become unwelcome guests at the dinner table. They're in a wide range of foods, including meat, milk and other dairy products, spices, chocolate, seafood, and even water.
Poultry is the food most often contaminated with disease-causing organisms.
It's been estimated that 60 percent or more of raw poultry sold at retail probably carries some disease-causing bacteria. Bacteria such as Listeria monocytogenes, Vibrio vulnificus, Vibrio parahaemolyticus and Salmonella have been found in raw seafood. Oysters, clams, mussels, scallops, and cockles may be contaminated with hepatitis A virus. For example, hot or cold foods left standing too long at room temperature provide an ideal climate for bacteria to grow. Improper cooking also plays a role in food-borne illness.