Another way humans can be exposed to antibiotic-resistant bacteria is by pathogens on food.[58] In particular, If resistant bacteria are ingested by humans via food and then colonise the gut, they can cause infections which are unpleasant enough in themselves, but can be even harder to treat if they are serious enough to require antibiotic treatment but are also resistant to commonly-used antibiotics.[2][59]Campylobacter, Salmonella, E. coli and Listeria species are the most common foodborne bacteria.[60] Salmonella and Campylobacter alone account for over 400,000 Americans becoming sick from antibiotic-resistant infections every year.[61][62] Dairy products, ground minced beef and poultry are among the most common foods that can harbour pathogens both resistant and susceptible to antibiotics,[63] and surveillance of retail meats such as turkey, chicken, pork and beef have found Enterobacteriaceae.