Foodborne illness—also commonly known as food poisoning—occurs when disease-causing bacteria or pathogens contaminate food. Two common foodborne pathogens are Shiga toxin-producing Escherichia coli (STEC) and Campylobacter species.
These pathogens can lead to debilitating or deadly disorders, and are common in the United States and throughout the world, affecting millions of people each year.
Prompt and specific diagnostic tests help patients recover with minimum side-effects and complications.
