ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Klebsiella in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. The genus Klebsiella is a gram-negative bacterium belonging to the family of Enterobacteriaceae. In 1980s, Klebsiella isolated from the environment was classified as "Klebsiella-like organisms" by provisional taxa. In general, Klebsiella infects the respiratory tract and causes pneumonia, or the blood and causes bacteremia. The infection by Klebsiella may be transmitted person to person via direct contact of contaminated hands or exposure to contaminated droplets. The rate of detection of Klebsiella in stool samples ranges from 5% to 38%, whereas in nasopharynx it ranges from 1% to 6%. Infection by Klebsiella spp. is predominant in patients with diabetes and alcoholics due to their weakened immune systems. Klebsiella has prominent capsules that are composed of complex acidic polysaccharides with repeated units of four to six sugars and uronic acids.
