Bacterial Food Poisoning

(Bacillus cereus, Clostridium perfringens, Vibrio parahemolyticus, Staphylococcus aureus, Yersinia enterocolitica)
  • David R. Snydman
  • Sherwood L. Gorbach

Abstract

Bacterial food poisoning is defined as an illness caused by the consumption of food contaminated with bacteria or bacterial toxins. Food poisoning can also be related to parasites (e.g., trichinosis), viruses (e.g., hepatitis), and chemicals (e.g., mushrooms), but these considerations are not within the scope of this chapter. Food poisoning due to bacteria constitutes approximately two-thirds of the food poisoning outbreaks in the United States for which an etiology can be determined.(10,24,25) However, it should be noted that only 36% of such outbreaks fulfill the criteria for confirmed etiology (see below).

Keywords

Food Poisoning Bacillus Cereus Clostridium Perfringens Yersinia Enterocolitica Staphylococcal Enterotoxin 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

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Suggested Reading

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Copyright information

© Springer Science+Business Media New York 1991

Authors and Affiliations

  • David R. Snydman
    • 1
  • Sherwood L. Gorbach
    • 1
  1. 1.Departments of Clinical Microbiology, Epidemiology, Medicine, Pathology, and Community HealthNew England Medical Center and Tufts University School of MedicineBostonUSA

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