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Foodborne Pathogens
| Pathogen | Infection or Intoxication | Foods Commonly Associated | Unique aspects | Disease Caused |
|---|---|---|---|---|
| Hepatitis A & E | Infection | Shellfish from contaminated waters, foods handled by infected food workers, contaminated water | Fecal–oral transmission; shed in feces 10-14 days before symptoms; highly contagious; long incubation (15–50 days) | Hepatitis (liver inflammation, jaundice, malaise, vomiting) |
| Norovirus | Infection | Ready-to-eat foods, produce, shellfish, contaminated beverages (e.g., smoothies) | Extremely contagious; spread via vomit, feces, surfaces; leading cause (~90%) of viral gastroenteritis outbreaks | Acute viral gastroenteritis (~50% of “stomach flu”) |
| Toxoplasma gondii | Infection (protozoan parasite) | Undercooked pork, mutton, venison; contaminated shellfish; cat litter boxes | Cats are definitive host; lifelong cysts; severe in immunocompromised and fetus | Toxoplasmosis (encephalitis, congenital defects) |
| Staphylococcus aureus | Intoxication (preformed toxin) | Foods handled and left at room temp: salads, dairy, meats, picnic foods | Heat-stable toxin; humans are major reservoir (skin, nose); animal carriers; rapid onset (30 min or 4–6 hr) | Staphylococcal food poisoning |
| Clostridium perfringens | Infection (toxin produced in gut) | Meat dishes, gravies, large batches of foods held warm | Rapid growth; spores survive cooking; reheating leftovers to 165°F critical; sporulation releases enterotoxin | Clostridium perfringens gastroenteritis |
| Clostridium botulinum (Foodborne) | Intoxication (neurotoxin in food) | Home-canned foods, baked potatoes, smoked fish, oil-packed foods, low acid foods | Most potent toxin known; anaerobic, spore forming; neurotoxin; toxin destroyed by boiling 10 min | Botulism (flaccid paralysis, respiratory failure) |
| Clostridium botulinum (Infant) | Infection (toxin produced in gut) | Honey, dust, soil | Infants <1 year; spores germinate in intestine; implicated in 4% of SIDs in US | Infant botulism |
| Salmonella spp. | Infection | Undercooked or improperly refrigerated poultry, eggs, meat, unpasteurized milk, produce, pet foods | Zoonotic; many serovars; internal egg contamination (S. Enteritidis) | Salmonellosis (diarrhea, fever, abdominal pain); Chronic illness: reactive arthritis, Reiter's syndrome |
| Escherichia coli (ETEC, EPEC) | Infection | Contaminated food or water | Causes traveler’s diarrhea and infant diarrhea | Acute diarrheal disease |
| Shiga Toxin-Produing E. coli (STEC) / E. coli O157:H7 | Infection (toxin-mediated damage) | Ground beef, unpasteurized juices/milk, leafy greens, sprouts, flour | Produces Shiga toxin; very low infectious dose; regulated “BIG 7”; leading cause of acute renal failure in children | Hemorrhagic colitis, HUS, TTP |
| Campylobacter | Infection | Poultry, unpasteurized milk, contaminated water | Microaerophilic; low infectious dose (~500 cells); post-infection complications | Campylobacteriosis (diarrhea, fever, cramps); Chronic diseases (reactive arthritis, Reiter’s syndrome, Guillain-Barre) |
| Listeria monocytogenes | Infection | Soft cheeses, deli meats, smoked seafood, ice cream, cut melons | Psychrotrophic (grows in fridge); long incubation (up to 90 days); high fatality | Listeriosis (meningitis, septicemia, fetal loss); high mortality rates |
| Other notable pathogens | Infection or intoxication | Rice (B. cereus), seafood (Vibrio), infant formula (Cronobacter), pork (Yersinia) | Varies by organism; some grow cold or produce toxins | Various GI and systemic illnesses |
Created by:
abireid