Muscle Foods pp 248-287 | Cite as

Pathogenic Microorganisms and Microbial Toxins Associated with Muscle Foods

  • Jennifer L. Johnson


Foodborne diseases are estimated to cost the United States approximately 8.4 billion dollars a year (Todd 1989), an astonishing fact when one considers that most cases of foodborne disease are preventable. Indeed, most food scientists agree that microbiological contamination of foods poses a far greater threat to public health than do pesticides and additives—two items at the top of any list of consumer concerns. An estimated one in three Americans suffers at least one episode of foodborne enteric disease annually, and figures are almost certainly underestimated. Contaminated muscle foods have been implicated in 44–61% of foodborne disease outbreaks reported since 1973 (Bryan 1988; Bean and Griffin 1990). Many of these illnesses are due to growth of pathogens and/or toxin formation during periods of temperature abuse at the point of food preparation and consumption.


Pathogenic Microorganism Domoic Acid Paralytic Shellfish Poison Clostridium Botulinum Foodborne Disease 
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Copyright information

© Springer Science+Business Media Dordrecht 1994

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  • Jennifer L. Johnson

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