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(article, Culinate staff)
From the University of Florida Emerging Pathogens Institute (now that's a daunting name, no?) comes a recent report on the top 10 riskiest food pathogens. Ranked by order of public-health impact, the list's top six pathogens are all familiar baddies: campylobacter, salmonella, Listeria monocytogenes, Toxoplasma gondii, norovirus, and E. coli. The report's authors included a call for change: bq. Last year, Congress passed the Food Safety Modernization Act, which broadly directs the FDA to adopt a more preventative, risk-based approach, but doesn’t spell out exactly how this should be done. The risk-based analysis in the report provides the agency with one tool it can use to prioritize limited resources in ways that best protect consumers.