E. coli and salmonella are classified as what?

E. coli and salmonella are classified as foodborne illnesses because both are types of bacteria that can cause gastrointestinal infections when humans consume contaminated food or water. These pathogens can lead to symptoms such as diarrhea, abdominal cramps, and vomiting. Understanding that E. coli and salmonella are linked to food safety is crucial for professionals in food handling and preparation, as it highlights the importance of proper cooking, handling, and storage of food to prevent outbreaks of illness. Recognizing them as foodborne pathogens underscores the necessity of maintaining hygiene and safety standards in the food industry to protect public health.