Clinical Presentations and Pathogenicity Mechanisms of Bacterial Foodborne Infections

Abstract

Foodborne infections are estimated to affect one in four Americans each year. Most of these infections are caused by the Norwalk-like viruses, but Campylobacter and nontyphoidal Salmonella species together account for about one fourth of cases of illness in which a pathogen can be detected. Less common bacterial infections, such as with Listeria monocytogenes and the Shiga toxin-producing Escherichia coli, cause fewer infections but are also important because of their severe complications and high mortality rate. This chapter describes the clinical presentations, molecular determinants, and pathogenicity mechanisms of very important bacterial foodborne pathogens as well as the associated diseases in humans.