Chapter 12 : Other Bacterial Pathogens: , and

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This chapter covers the bacterial pathogens that include: , , , , , and and attempts to provide a concise, thorough overview of the significance, characteristics, and food safety concerns involving each pathogen. species are indicated as important human pathogens causing gastrointestinal and other infections in healthy and immunocompromised hosts. “Aerolysins” are toxins produced by some species that have hemolytic, enterotoxic, and cytolytic activity. The importance of aeromonads as pathogens of food-borne origin dates back to the 1950s, following their isolation from humans. spp. have been identified as the leading cause of bacterial food-borne diarrheal illness in humans. The genus was created in 1989 and includes about 23 recognized species. Transmission of through foods leading to incidences of food-borne illness has been speculated but not demonstrated to date. In both humans and animals, subsp. is thought to exist in protoplast form, which makes identification by acid-fast staining (Ziehl-Neelsen method) untenable. produces a heat-stable enterotoxin, but based on a lack of consistent in vitro and in vivo evidence, the species is thought to possess low pathogenicity. Earlier in the 20th century, there were efforts to reduce the incidence of food-borne illness due to species. While there are still occasional cases of illness reported, the intervention methods put in place have greatly reduced the likelihood of food-borne illness due to members of this genus.

Citation: D’Sa E, Harrison M. 2010. Other Bacterial Pathogens: , and , p 181-194. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch12

Key Concept Ranking

Gram-Negative Bacteria
Meat and Meat Products
Outer Membrane Proteins
Enzyme-Linked Immunosorbent Assay
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