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Pathogenicity of foodborne Salmonella
International Journal of Food Microbiology, 1991Salmonella remains a leading etiological agent in bacterial foodborne diseases. Although human salmonellosis generally presents as a self-limiting episode of enterocolitis, the disease can degenerate into chronic and debilitating conditions. Antibiotic treatment of uncomplicated salmonellosis is contra-indicated because it tends to prolong the carrier ...
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Staphylococcus aureus as a Foodborne Pathogen
Current Clinical Microbiology Reports, 2018Purpose of Review: We present recent insights on S. aureus as a foodborne pathogen, thus providing readers with an update of current findings impacting prevention and control measures. Recent Findings: Advances in disease burden assessment show the burden of S. aureus foodborne disease around the globe.
Fetsch, Alexandra, Johler, Sophia
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Introduction to Foodborne Pathogens
2000Although a number of different infectious diseases may be contracted from foods under certain circumstances, there are those that are contracted exclusively or predominantly from the consumption of food products. Two examples of the former are hemorrhagic colitis and listeriosis; and of the latter, botulism and staphylococcal food poisoning.
Peter S. Murano, Elsa A. Murano
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Subtyping of Bacterial Foodborne Pathogens
Nutrition Reviews, 2002Phenotype-based and DNA-based subtyping methods allow for differentiation of bacterial isolates beyond the species and subspecies level. Bacterial subtyping methods not only have improved our ability to detect and track foodbome disease outbreaks, but also represent tools to track sources of bacterial contamination throughout the food system.
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Common Foodborne Pathogens. Salmonella [PDF]
, 2014 This factsheet describes Salmonella and how it can be transmitted through foods.
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Introduction to Foodborne Pathogens
2018Food microbiology is a branch of microbiology that focuses on the study of microorganisms that are associated with food intended for human or animal consumption. Microorganisms use food as a source of nutrient for survival and growth or a vehicle of transmission to the human or animal host. Food microbiology is broadly classified into three focus areas:
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