Pathogenic Microorganisms in Foods
Abstract
Pathogenic microorganisms in food are microbial such as bacteria, mold, virus, parasitic worm and protozoa, which cause illness in human through the consumption food or water. Food contains pathogenic microbial cells or toxin causing illness, is called “foodborne illness” or “foodborne disease”. Foodborne illness can be grouped into 3 categories, namely, foodborne intoxication, foodborne infection and foodborne toxico-infection. The important pathogenic microorganisms that cause illness in food are Staphylococcus aureus, Clostridium botulinum, Mycobacterium bovis, pathogenic Escherichia coli group, Salmonella spp., Vibrio parahaemolyticus and Vibrio cholera Severity of foodborne illness ranges from relatively mild to serious, and even life-threatening level. Therefore, the comprehensive to the cause of illness will be useful for accurate and effective prevention of foodborne illness outbreaks.
Keywords : pathogenic microorganisms in foods, foodborne illness
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