A large body of new information about foodborne pathogens present in the food supply has been generated in the past 15 years. New pathogens have been identified including Listera, Yersinia, Aeromonas, Campylobacter, Escherichia coli and Vibrio species. Food processors have been vehicles for some recent outbreaks of food poisoning, but the majority of foodborne illness continues to be caused by improper food handling, cooking, cooling, and storage practices in food service operations or in the home