Lebensmittelbedingte Infektionskrankheiten durch Bakterien

Foodborne diseases by bacterial pathogens are of considerable public health concern world-wide. This is supported by their property to propagate in food environments from very small, nearly undetectable numbers to high concentrations of cells or toxins. Moreover, bacterial pathogens such as Salmonellae, Shigellae, Listeriae, or EHEC used to induce serious often also life-threatening illnesses. Although outbreaks of foodborne diseases will always find great public health awareness, sporadic cases remain with 85% among all foodborne diseases of great epidemiological importance. Therefore, control measures should be directed to establishing a nation wide surveillance system for foodborne infections and to educate peoples with regard to prevention of foodborne diseases.