Pathogen viral pathogens

Bosch, A., Guix, S., Sano, D., and Pinto, R. M. (2008). New tools for the study and direct surveillance of viral pathogens in water. Curr. Opin. Biotechnol. 19, 295-301. 

DePaola, A., Jones, J. L., Woods, J., Burkhardt, W., 3rd, Calci, K. R., Krantz, J. A., Bowers, J. C., Kasturi, K., Byars, R. H., Jacobs, E., Williams-Hill, D., and Nabe, K. (2010). Bacterial and viral pathogens in live oysters 2007 United States market survey. Appl. Environ. Microbiol. 76, 2754-2768. 

Stine, S. W., Song, I., Choi, C. Y., and Gerba, C. P. (2005). Effect of relative humidity on preharvest survival of bacterial and viral pathogens on the surface of cantaloupe, lettuce, and bell peppers. /. Food Prot. 68,1352-1358. 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

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