Food poisoning and other food-borne hazards

  • S. J. Forsythe
  • P. R. Hayes

Abstract

The term ‘food poisoning’ is commonly used to cover a wide variety of illnesses or clinical conditions affecting the gastrointestinal tract. The very large majority of such illnesses found in developed countries result from the consumption of contaminated food or drink, and because they are caused by infection with or the presence of bacteria, these organisms will receive the greatest attention here. However, it is necessary to consider, albeit more briefly, other forms of food poisoning and food-borne hazards since these may sometimes be of concern and pose serious health hazards in other parts of the world.

Keywords

Food Poisoning Listeria Monocytogenes Phage Type Cheddar Cheese Food Protection 
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 New York 2000

Authors and Affiliations

  • S. J. Forsythe
    • 1
  • P. R. Hayes
    • 2
  1. 1.Department of Life SciencesThe Nottingham Trent UniversityNottinghamUK
  2. 2.formerly of Department of MicrobiologyThe University of LeedsLeedsUK

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