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Enterobacteria and bacterial food poisoning 

Enterobacteria and bacterial food poisoning
Chapter:
Enterobacteria and bacterial food poisoning
Author(s):

Hugh Pennington

DOI:
10.1093/med/9780198746690.003.0111
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date: 07 March 2021

Food poisoning denotes gastrointestinal diseases caused by microbes transmitted in food or by microbial toxins preformed there. Food spoilage by microbes also has important consequences for human health because of its impact on food supply. The worldwide impact of food poisoning is very great. Such infections kill many children in the developing world, where diarrhoeal diseases stunt their physical and cognitive development. The number of illnesses is also large elsewhere: in the United Kingdom the most common cause of food poisoning, Campylobacter, accounts for about 500,000 cases every year. The most common bacterial pathogens are Campylobacter and various members of the Enterobacteriaceae, a large family of Gram-negative organisms, of which Escherichia coli, shigella, and salmonella are considered in this chapter.

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