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Food poisoning, also known as foodborne illness, is a common sickness caused by swallowing food or liquids that contain harmful bacteria, viruses or parasites, and sometimes even chemicals.
Pathogenic bacteria are bacteria that can cause disease. [1] This article focuses on the bacteria that are pathogenic to humans. Most species of bacteria are harmless and are often beneficial but others can cause infectious diseases. The number of these pathogenic species in humans is estimated to be fewer than a hundred. [2]
Foodborne illness (also known as foodborne disease and food poisoning) [1] is any illness resulting from the contamination of food by pathogenic bacteria, viruses, or parasites, [2] as well as prions (the agents of mad cow disease), and toxins such as aflatoxins in peanuts, poisonous mushrooms, and various species of beans that have not been boiled for at least 10 minutes.
Several bacteria can cause foodborne illnesses, such as salmonella, listeria monocytogenes, and, the big one, Vibrio. Of the estimated 80,000 annual vibriosis illnesses in the U.S., ...
S. aureus bacteria can live on the skin which is one of the primary modes of transmission. S. aureus can cause a range of illnesses from minor skin infections to Staphylococcus aureus food poisoning enteritis. Since humans are the primary source, cross-contamination is the most common way the microorganism is introduced into foods. Foods at ...
The Center for Disease Control and Prevention estimates that every year 48 million Americans, or roughly one in six people, get sick from foodborne illnesses, and about 3,000 cases each year are ...
Listeria monocytogenes is the species of pathogenic bacteria that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen. It can grow and reproduce inside the host's cells and is one of the most virulent foodborne pathogens. Twenty to thirty percent of foodborne ...
Some food-borne bacteria can cause disease by producing toxins, rather than infection like ETEC. Some synthesize a toxin only when their concentration in the food before ingestion exceeds a threshold, such as Staphylococcus aureus and Bacillus cereus. The concept of MID does not apply to them, but there is a concentration below which they do ...