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 | | The range of pathogens span from bacterial e.g., E. coli O157:H7, Campylobacter jejuni, Salmonella spp., Leptospira spp., Listeria spp., and Shigella spp.); protozoan (e.g., Cryptosporidium spp. |
 | | coli 0157, Cryptosporidium parvum, Campylobacter jejuni, and Salmonella spp.) that are pathogenic to humans but do not necessarily cause visible signs of disease in animals. |
 | | Our current knowledge about the risk of these pathogens is that most of these are not necessarily transmitted to humans via manure or effluent but more frequently by direct contact with animals, handling carcasses at slaughter and consuming contaminated products such as meat and milk. |
| www.lead.virtualcenter.org /en/ele/awi_2000/3session/3plenary.txt (12216 words) |
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