Doug Powell writes: “The top ranking food/pathogen combination was Salmonella spp. and leafy greens eaten raw followed by (in equal rank) Salmonella spp. and bulb and stem vegetables [onion, leek, celery, etc.], Salmonella spp. and tomatoes, Salmonella spp. and melons, and pathogenic Escherichia coli and fresh pods, legumes or grains. Despite the inherent assumptions and limitations, this risk model is considered a tool for risk managers, as it allows ranking of food/pathogen combinations most often linked to foodborne [illness] human cases originating from [food of non-animal origin] FoNAO in the EU.”

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Click here to access the report from the International Journal of Food Microbiology.

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