Bacteria Associated with Foodborne Diseases
This IFT Scientific Status Summary discusses Salmonella, Shigella, Campylobacter, Listeria, and Vibrio species, and Yersinia enterocolitica, Staphylococcus aureus, Clostridium perfringens, Clostridium botulinum, Bacillus cereus, and Enterobacter sakazakii.
This Scientific Status Summary is an updated review of the bacteria of primary significance in foodborne disease, their significance as pathogens, their association with foods, and
related control measures. The original publication appeared in the April 1988 edition of Food Technology.