Important Facts in Foodborne Diseases  ◾  311
table 24.4 Microbial Foodborne Diseases and Causative Pathogens
Types of Disease
Causative
Microorganism
Microbial
Group
Major Symptom Type
intoxication
Staph poisoning
Staphylococcus aureus Bacteria, Gm+ a Vomiting, diarrhea
Botulism
Clostridium botulinum Bacteria, Gm+
Neurologic
Mycotoxin poisoning
Mycotoxin producing
strains (e.g.,
Aspergillus flavus)
Molds
Carcinogenic,
Hepatotoxic
infection
Salmonellosis
Over 2000 Salmonella
enterica serovars
(except Sal. Typhi and
Paratyphi)
Bacteria, Gm− a Diarrhea
Campylobacter
enteritis
Campylobacter jejuni
and Cam. coli strains
Bacteria, Gm−
Diarrhea
Yersiniosis
Pathogenic strains of
Yersinia enterocolitica
Bacteria, Gm−
Diarrhea
Enterohemorrhagic
Escherichia coli (EHEC)
Esc. coli O157:H7, Esc.
coli O26:H11
Bacteria, Gm−
Hemorrhagic diarrhea,
Hemolytic uremic
syndrome (HUS)
Enteropathogenic Esc.
coli (EPEC)
Esc. coli O111:H12
Bacteria, Gm–
Hemorrhagic diarrhea
Shigellosis
Four Shigella species
(e.g., Shi. dysenterae)
Bacteria, Gm–
Bloody mucoid
diarrhea
Vibrio
parahaemolyticus
gastroenteritis
Pathogenic strains of
Vib. parahemolyticus
Bacteria, Gm−
Diarrhea, hepatitis
Vibrio vulnificus
infection
Vib. vulnificus
Bacteria, Gm−
Diarrhea, hepatitis
Brucellosis
Brucella abortus
Bacteria, Gm−
Gastric and nongastric
Listeriosis
Listeria
monocytogenes
Bacteria, Gm+
Fever, meningitis,
abortion, diarrhea
(rare)
Viral infections
Pathogenic enteric
viruses (e.g., Hepatitis
A virus)
Virus
Fever, diarrhea,
hepatitis
(continued)