ABSTRACT
Besides the foodborne bacterial pathogens discussed in Chapters 25–27, several other bacterial species are suspected of having the potential to cause foodborne illnesses. Normally, they are not pathogenic to humans, but strains in these species have been known to produce toxins. Thus, consumption of foods contaminated with these bacterial species and strains may cause illness, especially under certain circumstances, such as if they are consumed in extremely high numbers or the individuals are either very young or not in normal physical condition or immunologically challenged. These bacterial species and strains are considered opportunistic pathogens. A brief discussion on the characteristics of some of these species, their association with foods, and their disease-producing potential are discussed in this chapter. In addition, diseases caused by molds and mycotoxins, enteroviruses, prion proteins (causes bovine spongiform encephalopathy, BSE), parasites, and fish and shellfish toxins are discussed.
