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Bacterial Food Poisoning

Bacillus cereus, Clostridium perfringens, Vibrio parahemolyticus, Staphylococcus aureus, Yersinia enterocolitica, and Campylobacter fetus subsp. jejuni

  • Chapter
Bacterial Infections of Humans

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 (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.

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  1. Division of Infectious Diseases, Department of Medicine, Tufts New England Medical Center, Tufts University School of Medicine, Boston, Massachusetts, 02111, USA

    David R. Snydman & Sherwood L. Gorbach

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  1. David R. Snydman
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  1. Yale University School of Medicine, New Haven, Connecticut, USA

    Alfred S. Evans (John Rodman Paul Professor of Epidemiology) (John Rodman Paul Professor of Epidemiology)

  2. Upstate Medical Center, State University of New York, Syracuse, New York, USA

    Harry A. Feldman

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Snydman, D.R., Gorbach, S.L. (1982). Bacterial Food Poisoning. In: Evans, A.S., Feldman, H.A. (eds) Bacterial Infections of Humans. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-1140-0_4

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