Findings of major and minor pathogens in all foods

SOurce: http://www.ers.usda.gov/Briefing/FoodborneDisease/foodandpathogens.htm

Common Food Vehicles for Pathogens

Pathogen Food sources

Campylobacter jejuni or coli Major: poultry.Minor: milk, mushrooms, clams, hamburger, water, cheese, pork, shellfish, eggs, cake icing.

Clostridium perfringens Major: meat, meat stews, meat pies, and beef, turkey, and chicken gravies. Minor: beans, seafood.

Escherichia coli O157:H7 Major: beef particularly ground beef. Minor: poultry, apple cider, raw milk, vegetables, cantaloupe, hot dogs, mayonnaise, salad bar items.

Listeria monocytogenes Major: soft cheese, pâté, ground meat. Minor: poultry, dairy products, hot dogs, potato salad, chicken, seafood, vegetables.

Salmonella (non-typhoid) Major: poultry, meat, eggs, milk, and their products. Minor: vegetables, fruits, chocolate, peanuts, shellfish.

Staphylococcus aureus Major: workers handling foods: meat (especially sliced meat) poultry, fish, canned mushrooms. Minor: dairy products, prepared salad dressing, ham, salami, bakery items, custards, cheese.

Vibrio sp. Major: oysters. Minor: other seafood.

as for their limits, i tink we can find from the sale of food act or FDA. the above info can help us detect the microbes present in common foods.

http://www.britannica.com/eb/topic-560730/spoilage


Meat, poultry, fish and many other highly perishable foods
Safe long-term preservation without refrigerated storage
Destruction of spoilage organisms and any pathogens present, particularly Cl. botulinum

Meat, poultry, fish and many other highly perishable foods
Extension of refrigerated storage below 3° C
Reduction of population of microorganisms capable of growth at these temperatures
0.05 to 1.0

Frozen meat, poultry, eggs, and other foods, including animal feeds, liable to contamination with pathogens
Prevention of food- poisoning
Destruction of Salmonellae

Meat and other foods carrying pathogenic parasites
Prevention of parasitic disease transmitted through food
Destruction of parasites such as Trichinella spiralis and Taenia saginata
0.01 to 0.03

Cereals, flour, fresh and dried fruit, and other products liable to infestation
Prevention of loss of stored food or spread of pests
Killing or sexual sterilization of insects
0.01 to 0. 05

Fruit and certain vegetables
Improvement of keeping properties
Reduction of population of molds and yeasts and/or in some instances delay of maturation
0.1 to 0. 5

Tubers (e. g., potatoes), bulbs (e. g., onions) and other underground organs of plants
Extension of storage life
Inhibition of sprouting
0.005 to 0.015

Spices and other special food ingredients
Minimization of contamination of food to which the ingredients are added
Reduction of population of microbes in special ingredient
1 to 3