Food-borne Bacteria

Abstract

Distinction has been made in the past between ‘true’ food-poisoning organisms, i.e. those that grow in food (with or without toxin production), and those that are merely transmitted by food. In either case their presence in food is a potential hazard and, thus, from both the consumer’s and the analyst’s standpoint they should be treated equally. ‘Food-borne bacteria capable of causing disease’ might be a better general term. However, for practical purposes, only those organisms that cause gastrointestinal symptoms are usually considered, excluding the occasional known transmission of brucellosis, tuberculosis, diphtheria and anthrax via food; Listeria monocytogenes and Clostridium botulinum should be regarded as exceptions to this view because their effects are not primarily in the gut. Viruses, fungi and parasites, although undoubtedly of importance, will not be considered.