323
Chapter 25
Foodborne intoxications
introduction
Foodborne intoxication or food poisoning of microbial origin occurs from the ingestion of a
food containing a preformed toxin from bacteria, such as Staphylococcus aureus, Bacillus cereus,
and Clostridium botulinum, and mycotoxin from mold. Molds and mycotoxins are discussed in
Chapter 28. Although Bacillus cereus can also form a heat-stable toxin and produce intoxication,
this aspect is discussed with toxico-infection. The discussions include relative importance of a
disease, characteristics of the microorganism(s) involved, predominant types of food, nature of
the toxin(s), disease and the symptoms, preventative measures, and, for some, analysis of actual
outbreak. Some general characteristics of food poisoning include the following:
1. The toxin is produced by a pathogen while growing in a food.
2. A toxin can be heat labile or heat stable.
3. Ingestion of a food containing an active toxin, not viable microbial cells, is necessary for
poisoning (except for infant botulism or hidden botulism, in which viable spores need to be
ingested).
4. Symptoms generally occur quickly, as early as 30 minutes after ingestion.
5. Symptoms differ with the type of toxin ingested; enterotoxins produce gastrointestinal
symptoms, and neurotoxins produce neurological symptoms.
6. The febrile symptom is not present.
Staphylococcal intoxication
Importance
Staphylococcal food poisoning (also known as staphylococcal gastroenteritis, staph food poisoning), caused by toxins of Staphylococcus aureus, is considered to be one of the most frequently
occurring foodborne diseases worldwide. 1 In the United States, at least before the 1980s, it was
implicated in many outbreaks. However, in recent years, the number of staphylococcal food
Chapter 25
Foodborne intoxications
introduction
Foodborne intoxication or food poisoning of microbial origin occurs from the ingestion of a
food containing a preformed toxin from bacteria, such as Staphylococcus aureus, Bacillus cereus,
and Clostridium botulinum, and mycotoxin from mold. Molds and mycotoxins are discussed in
Chapter 28. Although Bacillus cereus can also form a heat-stable toxin and produce intoxication,
this aspect is discussed with toxico-infection. The discussions include relative importance of a
disease, characteristics of the microorganism(s) involved, predominant types of food, nature of
the toxin(s), disease and the symptoms, preventative measures, and, for some, analysis of actual
outbreak. Some general characteristics of food poisoning include the following:
1. The toxin is produced by a pathogen while growing in a food.
2. A toxin can be heat labile or heat stable.
3. Ingestion of a food containing an active toxin, not viable microbial cells, is necessary for
poisoning (except for infant botulism or hidden botulism, in which viable spores need to be
ingested).
4. Symptoms generally occur quickly, as early as 30 minutes after ingestion.
5. Symptoms differ with the type of toxin ingested; enterotoxins produce gastrointestinal
symptoms, and neurotoxins produce neurological symptoms.
6. The febrile symptom is not present.
Staphylococcal intoxication
Importance
Staphylococcal food poisoning (also known as staphylococcal gastroenteritis, staph food poisoning), caused by toxins of Staphylococcus aureus, is considered to be one of the most frequently
occurring foodborne diseases worldwide. 1 In the United States, at least before the 1980s, it was
implicated in many outbreaks. However, in recent years, the number of staphylococcal food