Abstract
Eating and drinking are essential to human survival but come with an inherent level of risk. To intake nutrition, humans must introduce a foreign substance into their bodies, and this substance may be contaminated by either infectious microorganisms or microbial toxins, threats which are undetectable to human senses. Bacterial agents of foodborne illness can be divided into two groups, foodborne pathogens which infect humans and producers of foodborne toxins. For the microbiologist concerned with the bacterial agents of foodborne illness, an understanding of the ecology of these organisms is fundamental to addressing the practical issue of reducing human exposure to these organisms or their toxins. It is important to note that bacterial agents of foodborne illness are not obligate human pathogens. Humans are not a definitive, or even necessarily a desirable, host for these microorganisms, and the microorganisms may thrive in a variety of environments without ever coming into contact with human populations. Thus, the potential for these organisms to cause human illness is dependent on ecological conditions that bring the human and pathogen into contact.
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Alexander Gill declares that he has no conflict of interest. John W. Austin declares that he has no conflict of interest.
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Gill, A., Austin, J.W. (2018). The Ecology of Bacterial Agents of Foodborne Illness. In: Hurst, C. (eds) The Connections Between Ecology and Infectious Disease. Advances in Environmental Microbiology, vol 5. Springer, Cham. https://doi.org/10.1007/978-3-319-92373-4_4
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DOI: https://doi.org/10.1007/978-3-319-92373-4_4
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