Blog 10
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Learning about pathogenic microbes
We are always learning more about pathogenic microbes and their poisons from a scientific standpoint. The FDA may determine that a particular bacterium is capable of causing a food to be adulterated if scientific data demonstrates that it or its toxins can lead to a foodborne illness. Because scientific knowledge is advancing so quickly, it's possible that this guide may not yet include a creature that has been discovered to be capable of adulterating food. In some circumstances, the FDA can still impose regulations on the contaminated product.
The agents discussed in this book include both living pathogenic organisms like viruses, prions, and naturally occurring toxins as well as non-living things like bacteria, protozoa, worms, and fungi.
The chapters give explanations of the traits of the agents as well as their habitats, food sources, infectious dosages, and common disease signs and side effects. Included are susceptible populations, the frequency with which the agent causes illness in the U.S., examples of outbreaks, if applicable, and other information. The chapters also provide succinct summaries of the analytical techniques used to find, isolate, and/or identify the pathogens or toxins.
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