|LATIFUL, BARI - University Of Dhaka|
Submitted to: Book Chapter
Publication Type: Book / Chapter
Publication Acceptance Date: 2/12/2015
Publication Date: 12/22/2015
Citation: Ukuku, D.O., Latiful, B. 2015. Foodborne illness and microbial agents. Book Chapter. Foodborne Pathogens and Safety (Food Biology Series);Bari,Md.L.,Ukuku, Dike (editors) CRC Press, Taylor and Francis Group.Boca Raton, Florida, USA. p. 16-34.
Technical Abstract: Foodborne illnesses result from the consumption of food containing microbial agents such as bacteria, viruses, parasites or food contaminated by poisonous chemicals or bio-toxins. Pathogen proliferation is due to nutrient composition of foods, which are capable of supporting the growth of microorganisms including human pathogens. More than 250 different types of viruses, bacteria, parasites, toxins, metals, and prions are associated with foodborne diseases in humans. Although viruses are responsible for more than 50% of all foodborne illness, generally hospitalizations and deaths are due to bacterial agents. The diseases range from mild gastroenteritis to life-threatening neurologic, hepatic, and renal syndromes caused by either toxins from the disease-causing microbe, or by the human body’s reaction to the microbe itself. In this chapter, specific bacteria, parasites, fungi, and other unicellular organisms associated with foodborne illness are discussed. Similarly, certain foods contaminated by these agents and the onset of infection and duration are discussed. The information presented in this chapter will expand the knowledge base regarding foodborne illness and its causative agents.