## 6 Discussion  
The case study above highlights the critical importance of the successful implementation of a food safety management system and its reliance on prerequisite programs such as hazard analysis, SSOPs, microbiological criteria testing, management commitment and leadership, etc. BBC's standing in the communities it operated in was similar to an untouchable \"celebrity status\" with its products popular throughout the USA for the past century. Outstandingly, the abovementioned food safety process failures in 2015 were not reported in the years before. This explicit behavior by BBC founders, management and workers went unchecked by presumably \"star-struck\" inspectors auditors. In fact, the recent whole genome sequencing (WGS) technology traced the LM clone back to BBC's products produced and consumed in 2010 establishes the aforementioned presumption. Leadership is essential for positive food safety culture. Leaders must demonstrate ideal model behavior. The top damaging characteristic in food safety management is a food safety culture which nurtures fear. Amidst this \"fear culture\", employees are disparaged from reporting potential incidents; they may cover up errors mistakes oversights, thereby increasing opportunities for incidents. We may presume this case study is one of toxic-negative-fear culture wherein there were no indications of any form of food safety management nor the important prerequisite programs [84]. \begin{table}
\begin{tabular}{l l} \hline \hline
**Category** & **Examples of Micro-Organisms, Parasites, Toxins and Metabolites** \\ \hline Raw meat: Carcasses of cattle, sheep, goats, & _Salmonella_ spp., _E. coli_, _E. coli_ C157:H7, _Yersinia enterocolitica, Campylobacterbacter jejuni, \\ pigs and horses & _Listeria monocytogenes_, _Clostridium botulinum_ and _C. perfingens, Staphylococcus aureus_ \\  & Parasites: Toxoplasma, Trichinella, Taenia and Sarcocystis \\  & Mycotoxins: Obtained from the animal through animal feed \\ \hline Carcasses of broilers and turkeys & _Salmonella_ spp., _E. coli_, _Campylobacter_ spp., _Listeria monocytogenes_, _Clostridium botulinum_ and _C. perfingens, Staphylococcus aureus_, _Basillus cereus_ \\ \hline Milk and dairy products & _Salmonella_ spp., _E. coli_, _E. coli_ C157:H7, _Campylobacter_ spp., _Listeria monocytogenes_, _Basillus cereus_, _Staphylococcus aureus_, _Brucella_ spp. \\  & Mycotoxins (aflatoxins M1 and M2), toxins from _S. aureus_ and _C. botulinum_ (mainly from yogurt containing fruits or nuts) shelfish \\ \hline Egg products & Enterobacteriaceae (mainly _Salmonela_ spp.), _L. monocytogenes_ \\ \hline Fishery products & _Staphylococcus_ spp., _Clostridium botulinum_, _Vibrio_ spp., _Vibrio parahaemolyticus_, \\  & histamine-producing bacteria (_Proteus morgani_), _Enterobacter_ spp., _Citrobacter_ spp., _Salmonella_ spp., _Erysipelotrix rhusopathiae_ \\  & Parasites: _Diphylolothrium latum_, _Clonorchis sinensis_, _Pseudoteranova_ spp. \\  & Toxins: Scombrotoxin, Ciguatera and Histamine \\ \hline shellfish & _E. coli_, \\  & Toxins: Annesc shellfish toxin (ASP), Diarrhoetic shelfish toxin (DSP), Neurotoxic \\  & shellfish toxin (NSP), Paralytic shelfish toxin (PSP), Ciguatera \\ \hline Vegetables, fruits and products thereof & _E. coli_, _Salmonella_ spp., _Shigella_ spp., _Listeria_ spp., _Staphylococcus_ spp. (mainly in mushrooms) \\  & Toxins: Mycotoxins (Patulin mainly in apples and apple juice, pears and peaches), \\  & aflat (mainly in figs), toxins from _Clostridium botulinum_ \\ \hline Cereals and nuts & _Salmonella_ spp., _B. cereus_, _S. aureus_ \\  & Mycotoxins (aflatoxins) \\ \hline \hline \end{tabular}
\end{table} 
Table 7: The main microorganisms, their toxins, metabolites found in selected food categories. Foodborne illness outbreak incidents, such as this case study, in the last decades have deteriorated consumers trust and have understandably generated a growing negative misperception on the enormity of food safety management systems [85].