I would like to focus on one of these foodborne pathogens in my upcoming research.
E.coli O157
Salmonella
Staph aureus
Listeria
Campylobacter
But which one to start with which is more risky and cause severe economic losses?
I think Salmonella will be better from economical perspective for research that can contaminate various types of food, including poultry, eggs, dairy products, and fresh product. however E.coli O157 is also important
L. Monocytogéne , Staphylococcus aureus, E. coli, S. Typhi and Paratyphi, Shegella, Pseudomonas.....
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