Bacterial food infections

Food borne illness is an ever-present threat that can be prevented with proper care and handling of food products. Parasites, fungi, viruses and bacteria can cause food borne illness. Bacteria related food poisoning is the most common. More than 90 percent of the cases of food poisoning each year are caused by Staphylococcus aureus, Salmonella, Clostridium perfringens, Campylobacter, Listeria monocytogenes, Vibrio parahaemolyticus, Bacillus cereus, and Entero-pathogenic Escherichia coli. These bacteria are commonly found on many raw foods. Normally a large number of food-poisoning bacteria must be present to cause illness. Infants, older persons, women who are pregnant and anyone with a compromised immune system are especially susceptible to food-borne illness. Foodborne illnesses are infections or irritations of the gastrointestinal (GI) tract caused by food or beverages that contain harmful bacteria, parasites, viruses, or chemicals. Salmonella is by far the biggest culprit of serious food poisoning cases in the United States. Toxoplasma is the parasite seen most often in cases of food poisoning.

  • Food poisoning bacteria
  • Staphylococcus aureus
  • Salmonella
  • Symptoms of foodborne illnesses
  • Microorganisms in Food
  • Food Microbiology
  • Foodborne intoxication
  • Cytometric based antimicrobial resistance techniques
  • Antigen and antibody detection tests
  • Advanced PCR techniques

Related Conference of Bacterial food infections

Bacterial food infections Conference Speakers