V
MiCRoBiAL
FooDBoRne DiSeASeS
Human illness from the consumption of foods contaminated with factors other than poisons or
chemical toxic agents was recognized long before the understanding of the role of pathogens in
foodborne diseases. Dietary guidelines in the ancient civilizations, such as eating foods after cooking well and serving warm, and not eating spoiled foods, were probably invoked to protect people
at least partly from the danger of microbial foodborne diseases. In the Middle Ages, several mass
food poisoning incidents in Europe from the consumption of grains infested with toxin-producing
fungi were recorded. Concerns about the possible role of foods of animal origin in human diseases
led to the introduction of proper hygienic methods in the handling of fresh meat. However, not
until Pasteur’s discovery of the role of microorganisms in foods was their involvement in foodborne
diseases understood. This helped in searching for and isolating pathogens by suitable techniques
from foods incriminated in foodborne diseases. Salmonella and Staphylococcus aureus, because of
the high incidence of salmonellosis and staphylococcal poisoning, and Clostridium botulinum,
because of the high fatality rate from botulism, were isolated from foods incriminated with foodborne disease before the 20th century (Chapter 1). Subsequently, many other pathogenic bacteria,
toxin-producing molds, parasites, and pathogenic viruses were recognized as causative agents in
human foodborne illnesses. The involvement of a few new pathogenic bacteria and viruses has
been recognized only relatively recently. Even now, the exact role of many bacteria and viruses
in foodborne diseases is not well understood, and several of them are designated as opportunistic
pathogens. The changes in food production, processing, marketing, and consumption, together
with our knowledge about the characteristics of these microorganisms and the development of
efficient techniques for their detection, have enabled us to identify the role of some new pathogens or emerging pathogens in foodborne diseases. History suggests there will probably always
be new pathogens, and, thus, as we develop methods to control the existing pathogens, we have
to remain alert for the new ones. Furthermore, in recent years, global political instability has
raised concerns about food bioterrorism with intentional administration of pathogenic microbes
or toxins in food to disrupt the economy and to harm people. In this section, an overview of the
microorganisms commonly associated with foodborne diseases is presented. The diseases caused
by the foodborne pathogens have been arbitrarily divided into three groups; the basis of division is
not always clear cut. Also included are some parasites and fish and shellfish toxins that can cause
foodborne diseases. The aspects of new foodborne pathogens and the importance of indicator
MiCRoBiAL
FooDBoRne DiSeASeS
Human illness from the consumption of foods contaminated with factors other than poisons or
chemical toxic agents was recognized long before the understanding of the role of pathogens in
foodborne diseases. Dietary guidelines in the ancient civilizations, such as eating foods after cooking well and serving warm, and not eating spoiled foods, were probably invoked to protect people
at least partly from the danger of microbial foodborne diseases. In the Middle Ages, several mass
food poisoning incidents in Europe from the consumption of grains infested with toxin-producing
fungi were recorded. Concerns about the possible role of foods of animal origin in human diseases
led to the introduction of proper hygienic methods in the handling of fresh meat. However, not
until Pasteur’s discovery of the role of microorganisms in foods was their involvement in foodborne
diseases understood. This helped in searching for and isolating pathogens by suitable techniques
from foods incriminated in foodborne diseases. Salmonella and Staphylococcus aureus, because of
the high incidence of salmonellosis and staphylococcal poisoning, and Clostridium botulinum,
because of the high fatality rate from botulism, were isolated from foods incriminated with foodborne disease before the 20th century (Chapter 1). Subsequently, many other pathogenic bacteria,
toxin-producing molds, parasites, and pathogenic viruses were recognized as causative agents in
human foodborne illnesses. The involvement of a few new pathogenic bacteria and viruses has
been recognized only relatively recently. Even now, the exact role of many bacteria and viruses
in foodborne diseases is not well understood, and several of them are designated as opportunistic
pathogens. The changes in food production, processing, marketing, and consumption, together
with our knowledge about the characteristics of these microorganisms and the development of
efficient techniques for their detection, have enabled us to identify the role of some new pathogens or emerging pathogens in foodborne diseases. History suggests there will probably always
be new pathogens, and, thus, as we develop methods to control the existing pathogens, we have
to remain alert for the new ones. Furthermore, in recent years, global political instability has
raised concerns about food bioterrorism with intentional administration of pathogenic microbes
or toxins in food to disrupt the economy and to harm people. In this section, an overview of the
microorganisms commonly associated with foodborne diseases is presented. The diseases caused
by the foodborne pathogens have been arbitrarily divided into three groups; the basis of division is
not always clear cut. Also included are some parasites and fish and shellfish toxins that can cause
foodborne diseases. The aspects of new foodborne pathogens and the importance of indicator