Answer:

There are three types of microorganisms that can contaminate fresh produce: Bacteria, Parasites, and Viruses. Between 1996 and 2014, there have been 148 FDA Outbreaks linked to bacteria, 21 outbreaks linked to viruses, and 3 outbreaks linked to parasites.

Bacteria

Microorganisms that can multiply both inside and outside of a host

Good Agricultural Practices can minimize situations that support bacterial survival and growth

Viruses

Small particles of nucleic acid that only multiply in a host

Only a few particles will make someone ill

Usually spread by individuals who have not washed their hands before touching produce

Prevention is key to reducing viral contamination

Parasites

Protozoa or intestinal worms that only multiply in a host

Can survive in the body for a long time without producing any symptoms

Usually transmitted through water, and often not killed by chemical sanitizers

Explanation:

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