Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus

Elaine M. D’Sa; Mark A. Harrison

doi:10.1128/9781555815936.ch12

Chapter 12 : Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus

Authors: Elaine M. D’Sa¹, Mark A. Harrison²

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Affiliations: 1: Department of Foods and Nutrition, The University of Georgia, Athens, GA 30602; 2: Department of Food Science and Technology, The University of Georgia, Athens, GA 30602

Content Type: Monograph

Publication Year: 2010

Category: Food Microbiology; Applied and Industrial Microbiology

Book DOI: 10.1128/9781555815936

Chapter DOI: 10.1128/9781555815936.ch12

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Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus, Page 1 of 2

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Abstract:

This chapter covers the bacterial pathogens that include: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus and attempts to provide a concise, thorough overview of the significance, characteristics, and food safety concerns involving each pathogen. Aeromonas species are indicated as important human pathogens causing gastrointestinal and other infections in healthy and immunocompromised hosts. “Aerolysins” are toxins produced by some Aeromonas 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. Campylobacter spp. have been identified as the leading cause of bacterial food-borne diarrheal illness in humans. The genus Helicobacter was created in 1989 and includes about 23 recognized species. Transmission of Helicobacter pylori through foods leading to incidences of food-borne illness has been speculated but not demonstrated to date. In both humans and animals, Mycobacterium avium subsp. paratuberculosis is thought to exist in protoplast form, which makes identification by acid-fast staining (Ziehl-Neelsen method) untenable. Plesiomonas shigelloides 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 Streptococcus 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: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus, p 181-194. In Juneja V, Sofos J (ed), Pathogens and Toxins in Foods. ASM Press, Washington, DC. doi: 10.1128/9781555815936.ch12

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Gram-Negative Bacteria: 0.6519851
Chemicals: 0.5431302
Meat and Meat Products: 0.5267916
Outer Membrane Proteins: 0.48642474
Enzyme-Linked Immunosorbent Assay: 0.440555

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References

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