Bacterial Food Poisoning

Bacillus cereus, Clostridium perfringens, Vibrio parahemolyticus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter fetus subsp. jejuni
  • David R. Snydman
  • Sherwood L. Gorbach


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 (i.e., trichinosis), viruses (i.e., hepatitis), and chemicals (i.e., mushrooms), but these considerations are not within the scope of this chapter. Food poisoning due to bacteria constitutes approximately two thirds of the outbreaks in the United States for which an etiology can be determined. (8,19,20) However, it should be noted that only 36% of such outbreaks fulfill the criteria for confirmed etiology.


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 1982

Authors and Affiliations

  • David R. Snydman
    • 1
  • Sherwood L. Gorbach
    • 1
  1. 1.Division of Infectious Diseases, Department of Medicine, Tufts New England Medical CenterTufts University School of MedicineBostonUSA

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