Food Biochemistry and Food Processing

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Table 31.1.

Some Characteristics of Selected Bacterial Foodborne Pathogens and the Estimated Number of Illnesses

They Cause

per Year in the United States

Estimated Number of

Symptoms

Gram

Illnesses Caused per

Associated

Bacterial Strains

Staining

Year in the United

Infectious

with

Foods Commonly Associated

Causing Illness

Properties

States

a,b

Dose (cfu)

c

Infection

c,d

with the Pathogen

Campylobacter

Negative

1,963,000–2,453,926

10

3

ABDF

Poultry, eggs (Park 2002)

Clostridium

Positive

56–58

Toxin causes

Neurological

Any food that is above pH 4.6,

botulinum

disease

improperly canned (allowing spore

symptoms

survival), and eaten without heating—e.g., corn, asparagus,etc. (Anonymous, 1992)

Clostridium

Positive

248,520–249,000

10

7 –10

8

ADFN (type A)

Pork and protein-rich foods (Granum

perfringens

and Brynstad 1999)

Escherichia coli

Negative

73,480–92,000

10

DABH

Unpasteurized cider, salami, dairy

O157:H7

products, mayonnaise, ground beef, lettuce, untreated water (Altekruse et al. 1997)

Listeria

Positive

2000–2,518

10

7 –10

7

Systemic

e

Dairy products, coleslaw, soft

monocytogenes

cheeses, deli meats

Salmonella

(non-

Negative

1,342,000–1,412,498

10

3 –10

6

ADFHV

Poultry, raw meats, eggs, milk (Tauxe

typhoid)

1998)

Salmonella typhi

Negative

659–824

1–10

2

Systemic

e

Raw meats, poultry eggs, milk

Staphylococcus

Positive

185,000–185,060

Toxin causes

ADFNV

Poultry and meat products, seafood,

disease

milk (Balaban and Rasooly 2000)

symptoms

Yersinia

Negative

90,000–96,368

10

6 –10

7

ADFHV

Pork products, raw milk (Granum and

enterocolitica

Brynstad 1999)

aAdapted from Mead et al. 1999, Tauxe 2002, Woteki and Kineman 2003.bNumbers reported are from 1999–2003.cFrom Granum and Brynstad 1999.dA, abdominal pain; B, bloody diarrhea; D, diarrhea; F, fever; H, headache; N, nausea;

V, vomiting.

eSystemic infections involve septicaemia, meningitis, and flu lik

e symptoms that affect the whole body.