SAĞLAM, Didem Afyon Kocatepe Üniversitesi - Sağlık Bilimleri Enstitüsü - Mikrobiyoloji Anabilim Dalı, Turkey , ŞEKER, Esra Afyon Kocatepe Üniversitesi - Veteriner Fakültesi - Mikrobiyoloji Anabilim Dalı, Türkiye

Food-borne Bacterial Pathogens

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Foods can comprise the wide range of microorganism groups. While some of these are used for food production, a great many of these cause food deterioration and food-borne diseases. Food-borne diseases caused by consuming of food contaminated with pathogen microorganisms or microbial toxins are the clinical findings seen mainly gastrointestinal symptoms. These microbial diseases can appear to be food-borne infections and food-borne microbial intoxications.Although a numerous bacteria cause food-borne infections and intoxication, Salmomella spp., Campylobacter spp., Staphylococcus aureus, Listeria monocytogenes, Bacillus cereus, Clostridium spp., Escherichia coli O157:H7, Shigella spp., Yersinia enterocolitica, Vibrio spp., Brucella spp. and Aeromonas spp. are known to be the most important pathogens. The aim of this review was to give the short information on food-borne bacterial pathogens, their transmission routes and the protectionfrom infections.

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Epidemiology , Food , Borne Bacterial Disease , Food , Borne İntoxication , Food , Borne Bacterial Pathogen

Kocatepe Veterinary Journal

113