Foodborne Pathogens: The Unusual Suspects

In this article, readers will learn about some of the less common foodborne pathogens.

Larry Keener

Food Technology Magazine

Emerging Pathogens

Learn about foodborne disease-causing pathogens that are not typically found in the top five high risk list but that contribute significantly to the public health burden.
Uncommon Risks

Discover why Toxoplasma gondii, Cyclospora cayetanensis, and Vibrio vulnificus are unusual suspects with regard to foodborne illness.
Risk Reduction Strategies

Get insight into some intervention and prevention strategies to help reduce risk from these “not-so-popular but deadly few” pathogenic agents, including high hydrostatic processing, light-based technologies, and hand hygiene

Many years ago, I posited this definition for food safety: Food safety is the chemical, physical, or biological status of a food that allows its consumption without incurring an excessive risk of injury, morbidity, or mortality. The fulcrum of this definition is the notion of risk. As much as we would like the limits of operation to approach zero, they seldom do. Simply put, risks are inherent with the consumption of food. There are regulatory risks, reputational risks for the enterprise, and most important of all, risks to public health.

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