Foodborne illness and the microorganisms that cause it is a top public health priority.
But a new study published in the journal Microbiology Letters shows that bacteria can be found in foods that are not listed as safe for consumption.
The researchers say they found bacteria that could pose a health risk to people eating food that is not listed in the American Society of Microbiology’s (ASM) safe food list, which was created to help prevent foodborne illnesses.
They also say that bacteria in some foods are not found in the same way as in foods listed as non-foodborne, such as fruits, vegetables and meats.
They found that some bacteria in foods could be harmful to humans, even though they have not been shown to cause illness or disease.
The new study, which included about 1,400 people from across the country, compared the bacteria in 16 types of foods that were labeled “non-food-borne” or “not food-borne.”
It found that a total of 27.3 percent of the foods tested were found to contain bacteria that are non-pathogenic, meaning they were not listed by the ASM’s Safe Food List, and they were also found to be not food-safe for consumption, even if they did not contain any food-causing bacteria.
“The bacteria in these food items are present at low levels in humans and are usually present in food that comes in contact with bacteria,” said lead author Ravi Saha, a microbiologist at the University of Texas Southwestern Medical Center in Dallas.
“The non-Food-borne Food List does not list them, so it is not possible to know whether these are present in these foods.”
Saha and his team looked at four types of food: fruits, fruits and vegetables, meats, and dairy products.
“These food items fall into two groups: fruits and vegetable food and dairy foods, which are very low in bacterial loads, but they have bacteria in them that could potentially be harmful,” Saha said.
The findings were based on the ASH’s food safety database, which collects information about food safety for more than 30,000 products.
According to ASH, the ASL list includes foods that have been tested by the Food and Drug Administration and the U.S. Department of Agriculture (USDA) for food safety.
They include meat, dairy, eggs, eggs and poultry, along with some grains, fruits, soy, and seafood.
The list is updated every two years.
In addition to the three new species of microbe, there are about a dozen species of bacteria in the food that have not yet been identified.
Saha’s team did not identify which of these bacteria are harmful to people.
But some of the bacteria found in non-perishable foods may also be harmful, he said.
“We are really concerned about these non-susceptible species, and we are also concerned about the fact that some of them are in foods we think are safe, such the apples and applesauce,” Sahu said.
According to Saha and colleagues, non-microbial species that could be causing these problems include bacteria that can cause food poisoning and bacteria that cause foodborne illness, which can cause severe illness in humans.”
These are really novel findings, and these are important for understanding the potential for harmful contamination.”
According to Saha and colleagues, non-microbial species that could be causing these problems include bacteria that can cause food poisoning and bacteria that cause foodborne illness, which can cause severe illness in humans.
They also said that some non-molecular life forms, such microorganisms called protozoa, can cause illnesses and disease in humans, such to the urinary tract, and can cause a serious infection in animals.
“They are also present in the environment and could pose an indirect risk,” Sahah said.
These findings add to a growing body of evidence showing that bacteria are present throughout the food supply, but not necessarily in food.
“There are still many unanswered questions about the potential harmful microorganisms in food,” Shaan said.
Saha’s research was funded by the National Institute of Allergy and Infectious Diseases, the National Science Foundation, the Howard Hughes Medical Institute, and the National Institutes of Health.