Bacterial Agents of Foodborne Illness

Abstract

Bacteria such as Salmonella, Listeria, pathogenic Escherichia coli and Clostridium botulinum are important agents of foodborne illness. Sixteen different bacterial pathogens or groups of pathogens are described in terms of their characteristics and classification (taxonomy); the pathogenesis, clinical features and incidence of the disease; the organism’s isolation and identification; and its association with foods. Disease statistics for the major pathogens of concern in the UK are covered, where data are readily available, showing trends over recent years. Notable outbreaks or situations that provide valuable lessons to be learned are described. Scombroid fish poisoning is also dealt with in this chapter since this syndrome is associated with bacteria acting indirectly to produce illness. Illnesses range from the relatively mild gastrointestinal upset to life-threatening illness. Organisms are treated in alphabetical order since, although there are a number of significant similarities and differences between several different types of food poisoning noted, there is no simple, useful classification scheme.