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Foodborne Diseases pp 115–156Cite as

Foodborne Pathogenic Vibrios

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Part of the book series: Infectious Disease ((ID))

Abstract

In the past few decades, many foodborne outbreaks associated with consumption of contaminated foods have occurred in both developing and developed countries. Factors that influence the epidemiology of the foodborne diseases include: level of hygiene in handling foods, globalization of the supply and distribution of raw foods, aquaculture practices, farming, introduction of pathogens into new geographical areas, changes in the virulence and environmental resistance of pathogens, decrease in immunity among certain population, and changes in the eating habits.

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Authors and Affiliations

  1. National Institute of Cholera and Enteric Diseases, Calcutta, India

    T. Ramamurthy

  2. International Centre for Diarrhoeal Disesase Research, Dhaka, Bangladesh

    G. Balakrish Nair

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  1. T. Ramamurthy
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  1. United States Food and Drug Administration, Laurel, MD

    Shabbir Simjee PhD

  2. Elanco Animal Health, Eli Lilly and Company, Basingstoke, Hampshire, UK

    Shabbir Simjee PhD

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Ramamurthy, T., Nair, G.B. (2007). Foodborne Pathogenic Vibrios. In: Simjee, S. (eds) Foodborne Diseases. Infectious Disease. Humana Press. https://doi.org/10.1007/978-1-59745-501-5_5

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