A report from the University of Florida lists which food pathogens pose the greatest risk to public health, in terms of cost and suffering, by focusing on "diseases that cause long-term disability and death" instead of ones that occur most frequently. Topping the list is Campylobacter in poultry, followed by toxoplasma in pork and listeria in deli meat. IDFA this month will offer a food safety workshop "focused on developing a uniform approach to in-plant pathogen control."

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