Atlas of foodborne infections
transmitted by contaminated food and water

Atlas of Patogens Contents Information sources Glossary Administration

Food-borne bacteria

CZ:
EN: Food-borne bacteria

Occurrence:
Meat and Meat Products
Milk and Milk Products
Soft Cheeses
Hard Cheeses
Fish and Fish Products
Fruits and Vegetables
Water and Beverages
Delicatessen
Cereals
Spices
Eggs


Category:
Bacteria


Foodborne Disease:
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Bacteria can cause food poisoning by:
•    production of harmful toxins in the food. This occurs when organisms such as Clostridium botulinum and Staphylococcus aureus grow in foods;


•    direct infection of the intestinal tract, e.g. when Campylobacter or Salmonella species are ingested in contaminated foods.


Description:
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Some bacteria in this group also form toxins in the intestine following infection, e.g. Clostridium perfringens and verocytotoxin-producing Escherichia coli (VTEC).
Characteristics of food-borne bacterial intoxication and infections are summarized in individual links.


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