Write a brief summary of this article Bacteria that cause illness are called pathogens, and when they enter your food, they can cause symptoms like nausea, vomiting, diarrhea, and fever!

Pathogens are most often found on high-protein foods like meat, poultry, eggs, and seafood-although fruits, vegetables and other foods can become cross-contaminated when they come in contact with raw meat products. Even cooked food can become contaminated if it comes in contact with raw meat!

All bacteria (not just pathogens) multiply rapidly between the temperature of 4 and 60 degrees Celsius, so, to protect yourself against pathogens, you should keep all refrigerated before you prepare it, and cook (or reheat) all your food to a temperature above 60 degrees Celsius.

Examples of particularly nasty food pathogens include Clostridium botulinum, which causes botulism, an often-fatal type of food poisoning, Salmonella bacteria, which is often found in raw or undercooked eggs; Steptococcus A, which causes strep throat; E. coli, a bacteria that's helpful when found in the human intestine, but harmful when found in the human stomach, and some strains of Clostridium perfringens, which is sometimes called the “cafeteria germ” because it's often found in the food left for a long time on steam tables or at room temperature.