Clinical Presentations and Pathogenicity Mechanisms of Bacterial Foodborne Infections

  • Nicole Tegtmeyer
  • Manfred Rohde
  • Steffen Backert
Part of the Food Science Text Series book series (FSTS)


Foodborne infections are estimated to affect one in four Americans each year. Most of these infections are caused by the Norwalk-like viruses, but Campylobacter and nontyphoidal Salmonella species together account for about one fourth of cases of illness in which a pathogen can be detected. Less common bacterial infections, such as with Listeria monocytogenes and the Shiga toxin-producing Escherichia coli, cause fewer infections but are also important because of their severe complications and high mortality rate. This chapter describes the clinical presentations, molecular determinants, and pathogenicity mechanisms of very important bacterial foodborne pathogens as well as the associated diseases in humans.


Listeria Monocytogenes Effector Protein Thrombotic Thrombocytopenic Purpura Watery Diarrhea Foodborne Pathogen 
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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Copyright information

© Springer Science+Business Media, LLC 2012

Authors and Affiliations

  • Nicole Tegtmeyer
    • 1
  • Manfred Rohde
    • 2
  • Steffen Backert
    • 1
  1. 1.University College Dublin, School of Biomolecular and Biomedical Sciences, Science Center WestDublin 4Ireland
  2. 2.Helmholtz Centre for Infection ResearchBraunschweigGermany

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