ABSTRACT
This chapter provides state-of-the-art overviews on foodborne diseases caused by Mycobacterium in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. The genus Mycobacterium contains species responsible for widespread disease with M. tuberculosis, M. avium, and M. leprae causing more than 2 million deaths annually. Many other Mycobacterium species exist as saprophytes in the environment. The Mycobacteriaceae are aerobic, catalase positive and are considered Gram positive. Their main characteristic is that they are acid alcohol fast due to their waxy cell wall. Mycobacteria are generally straight or slightly curved rods, sometimes branched, nonmotile, and nonsporing. Many of the mycobacteria can grow in water and have a particular growth advantage in water with disinfectants. The largest burden of mycobacterial infection occurs in lung disease with the main symptoms being a persistent cough, weight loss, weakness, fevers and chills, night sweats, and lack of appetite.
