Fundamental Food Microbiology, Third Edition - Fuad Fathir

FOODBORNE INFECTIONS 361
B. Vibrio vulnificus Septicemia ............................................................382
IX. Enteric Viruses ..........................................................................................382
A. Importance ........................................................................................382
B. Characteristics ..................................................................................383
C. Habitat ..............................................................................................383
D. Disease and Symptoms ....................................................................383
E. Food Association ..............................................................................384
F. Prevention .........................................................................................384
G. Detection Method .............................................................................384
X. Other Foodborne Infections .....................................................................385
A. Brucellosis ........................................................................................385
B. Streptococcal Infection ....................................................................385
C. Q Fever .............................................................................................386
XI. Conclusion ................................................................................................386
References ............................................................................................................386
Questions ..............................................................................................................388
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I. INTRODUCTION
Foodborne infection occurs from the consumption of food (and water) contaminated
with pathogenic enteric bacteria and viruses. Many pathogens are included in this
group. However, many are involved more frequently than others, and they are
discussed in this chapter. The discussions include their relative importance, characteristics,
food association, toxins, disease symptoms, and prevention. For some,
detection methods and case histories are also included.
The following are some characteristics of foodborne infections:
1. Live cells of the enteric pathogens (bacteria and viruses) have to be consumed
through food.
2. The surviving cells (from gastric environment) penetrate through the membrane
and establish in the epithelial cells of the intestines, multiply, and produce toxins
(infection).
3. Dose levels that cause infection vary greatly. Theoretically, one live cell has the
potential to produce the disease. Experts estimate that consumption of ca. 10 cells
(for an extremely virulent species and strain, such as Escherichia coli O157:H7)
to ca. 10 5 cells or more (for a less virulent species and strain, such as Yersinia
enterocolitica) might be required for the disease.
4. Symptoms generally occur after 24 h, which, depending on the pathogen, and can
be both enteric and nonenteric in nature.
5. Enteric symptoms are local and due to enteric infection and the effect of toxins.
Symptoms include abdominal pain, diarrhea (sometimes accompanied with
blood), nausea, vomiting, and fever. Examples of pathogens include Salmonella,
Shigella, enteroinvasive Esc. coli (EIEC), Vibrio parahaemolyticus, Campylobacter
jejuni, and Yer. enterocolitica.
6. Nonenteric symptoms (along with enteric symptoms) result when the pathogens
or their toxins pass through the intestine and invade or affect other internal organs