Why is foodborne micro-organisms differ from food poisoning micro-organisms?

Foodborne microorganisms are microorganisms that can cause foodborne illness when consumed. They can be present in raw or undercooked food, as well as in processed foods that have been contaminated. Some common foodborne microorganisms include:

* Bacteria, such as Salmonella, Escherichia coli (E. coli), Listeria monocytogenes, and Campylobacter

* Viruses, such as norovirus, hepatitis A virus, and rotavirus

* Parasites, such as Giardia, Cryptosporidium, and Trichinella spiralis

Food poisoning microorganisms are microorganisms that produce toxins that can cause food poisoning. These toxins can be present in food even if the food does not appear to be spoiled. Some common food poisoning microorganisms include:

* Staphylococcus aureus

* Clostridium botulinum

* Clostridium perfringens

* Bacillus cereus

The main difference between foodborne microorganisms and food poisoning microorganisms is that foodborne microorganisms can cause illness by simply being present in food, while food poisoning microorganisms must produce toxins in order to cause illness.

It is important to note that not all foodborne microorganisms are harmful. Some, such as the bacteria that produce yogurt and cheese, are actually beneficial to human health. However, it is important to be aware of the potential risks of foodborne illness and to take steps to prevent it.