Among the Gram-negative rods that cause foodborne gastroenteritis, the most important are the members of the genus Salmonella. This syndrome and that caused by Shigella spp. are discussed in this chapter. The general prevalence of these organisms in a variety of foods can be found in Chapters 4, 5, 6, 7, and 9.
This is a preview of subscription content, log in via an institution to check access.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Rights and permissions
Copyright information
© 2005 Springer Science+Business Media, Inc
About this chapter
Cite this chapter
(2005). Foodborne Gastroenteritis Caused by Salmonella and Shigella. In: Modern Food Microbiology. Food Science Text Series. Springer, Boston, MA. https://doi.org/10.1007/0-387-23413-6_26
Download citation
DOI: https://doi.org/10.1007/0-387-23413-6_26
Publisher Name: Springer, Boston, MA
Print ISBN: 978-0-387-23180-8
Online ISBN: 978-0-387-23413-7
eBook Packages: Chemistry and Materials ScienceChemistry and Material Science (R0)