Salmonella typhimurium in poultry, Clostridiumperfringens in precooked meat, and Vibrioparahemolyticus in seafood shellfish are serious food safetyconcerns. For each of these microorganisms, explain the type offoodborne illness might be caused by people eating these meatitems, how the microorganism might have gotten into the meat, andhow consumers could have eliminated the threat of the microorganismbefore consuming the meat. List two other pathogenic microorganismsthat cause foodborne disease in humans and what conditions wouldprevent or inactivate the pathogens from causing disease.