TY  - JOUR
TT  - Food-borne Bacterial Pathogens
AU  - Şeker, Esra
AU  - Sağlam, Didem
PY  - 2016
DA  - June
Y2  - 2016
JF  - Kocatepe Veterinary Journal
JO  - kvj
PB  - Afyon Kocatepe University
WT  - DergiPark
SN  - 1308-1594
SP  - 105
EP  - 113
VL  - 9
IS  - 2
KW  - Epidemiyoloji
KW  - Gıda Kaynaklı Bakteriyel Hastalık
KW  - Gıda Kaynaklı İntoksikasyon
KW  - Gıda Kaynaklı Bakteriyel Patojen
N2  - 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 protection from infections.
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UR  - https://dergipark.org.tr/en/pub/kvj/article/369973
L1  - https://dergipark.org.tr/en/download/article-file/389252
ER  -