Introduction to Foodborne Pathogens

Although 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 are botulism and staphylococcal food poisoning. Anthrax and brucellosis are two diseases that have in decades past been contracted from eating diseased animals, but, with the prevalence of these diseases being so low, they are rarely if ever contracted via the foodborne route. The recognized foodborne pathogens include multicellular animal parasites, protozoa, fungi, bacteria, viruses, and prions (Exhibit 22–1). An overview of these organisms is presented in this chapter relative to their general habitats, their entry into foods, and general mechanisms of pathogenesis, and how they differ from closely related nonpathogenic species/strains. More details on each can be found in the respective chapters that follow.