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Food-borne bacterial infections

Published online by Cambridge University Press:  06 April 2009

R. W. Lacey
R. W. Lacey
Affiliation:
Department of Clinical Microbiology, University of Leeds, UK
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Summary

The number of episodes of diseases caused by bacterial contamination of food has shown a real increase by about threefold in the last decade in the U.K. The numbers for 1992 are estimated to be 2 million. The causes are multifactorial and complex, and 4 representative pathogens are reviewed. The main increase in diseases due to salmonella has been caused by Salmonella enteritidis, especially from eggs. The commonest bacterial food pathogen is Campylobacter, which causes an illness with specific season peaks in May and June. This may be related to the activities of birds and mammals. Both these bacteria cause common diseases that are rarely fatal. In contrast, Listeria and E. coli are ubiquitous but rarely produce disease; however, the consequences of any such illness are often dire. Procedures and techniques are available for the control of most of these diseases, but society does not seem determined to implement them.

Keywords

SalmonellaCampylobacterListeriaE. coli O157
Type
Research Article
Information
Parasitology , Volume 107 , supplement S1: Human nutrition and parasitic infection , January 1993 , pp. S75 - S93
Copyright
Copyright © Cambridge University Press 1993

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