ABSTRACT
In this chapter we examine several important pathogens that food professionals need to be aware of. Some of them, such as Clostridium perfringens and norovirus, cause mild disease in comparison with Salmonella or Campylobacter (Chapter 5) and so are often not reported to public health authorities. Others, like Clostridium botulinum, can be as deadly as the verocytotoxin-producing Escherichia coli (VTEC) or Listeria (Chapter 6) but tend to occur very rarely. Of course, this does not mean that they can be ignored. These pathogens deserve our attention because the illnesses they cause are preventable.
