A live world ‘map’ of microbial food contamination would be a complex and dynamic affair, given the different rates at which particular pathogens are identified across the developed world. Then there are the contrasting patterns of foodstuffs carrying those pathogens, the different species, strains and their points of origin. This whitepaper shows the reasons why certain microorganisms are still so common in food or, in some cases, are even seeing increasing detection rates are also multifactorial
See link above for whitepaper
FoodWorld 