“…The list includes many pathogens, such as E. coli O157:H7, Staphylococcus aureus and C. jejuni , which cause foodborne disease in healthy individuals, as observed in outbreaks of epidemic diarrhea or collective food poisoning (Chaisowwong et al, 2012; Dinu and Bach, 2013; Pasquaroli et al, 2014). It also includes some pathogens such as Vibrio alginolyticus, Vibrio parahaemolyticus , and Salmonella that mainly infect human beings by first infecting other organisms (like poultry, livestock, and seafood) (Bates and Oliver, 2004; Albertini et al, 2006; Braden, 2006). Table 1 also lists the main survival environment of foodborne pathogenic bacteria, including soil, freshwater, seawater, raw food, organisms, and even dust.…”