Content tagged "agrosecurity: food safety"

Shigella

 Shigella are Gram-negative, non-motile, non-sporeforming, rod-shaped bacteria capable of causing disease in humans. Disease occurs when virulent Shigella...

E. coli O157:H7

E. coli is one of the most common causes of foodborne illness. E. coli, short for Escherichia coli, is a bacterium from the family Enterobacteriaceae usually...

Cyclospora

Cyclospora cayetanensis is a microscopic intestinal protozoan parasite that has been known as a cyanobacterium-like, coccidia-like, and cyclospora-like body...

Classification of Foodborne Pathogens

Food Safety Updated: October 28, 2015

Classification of Foodborne Pathogens Foodborne illnesses are generally caused by contamination of food with biological agents or pathogens (viruses,...

An Overview of Food Safety and Agrosecurity

 Since the attacks of 9/11, vulnerabilities of the nation's infrastructure have been analyzed and discussed. The United States has identified protection of...

Hazard Analysis Critical Control Point (HACCP)

The acronym HACCP stands for "Hazard Analysis Critical Control Point" (pronounced 'hás•sip'). HACCP is a food safety management system that is increasingly...

Clostridium botulinum

Keith R. Schneider, Mickey E. Parish, and Renée M. Goodrich Botulism is caused by the nerve toxins produced by the bacterium Clostridium botulinum, and can...

Microbiology 101 for Small Meat Processors

Small Meat Processors Updated: September 13, 2012

N-60 sampling. Multi drug resistance. Pathogen v. adulterant. Non-0157 STECs. MDR Salmonella strains. Gram negative v. gram positive organisms. CFU, APC,...

Cryptosporidium

Members of the Cryptosporidium genus are protozoa (single-celled animals) that live by invading other cells and are therefore parasites. “Crypto” organisms...

Bacillus anthracis

Food Safety Updated: October 29, 2010

Bacillus species are Gram-positive, aerobic, ubiquitous bacteria characterized by their ability to form resistant spore coats. About 48 known species exist...

Bacillus cereus

Food Safety Updated: October 29, 2010

Bacillus species are gram-positive, aerobic, ubiquitous bacteria characterized by their ability to form resistant spore coats. About 48 known species exist...

Bacterial Pathogens of Agrosecurity

Classification of Foodborne Causative Agents Foodborne illnesses are generally caused by contamination of food with biological agents or pathogens (viruses,...

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This work is supported by the USDA National Institute of Food and Agriculture, New Technologies for Ag Extension project.