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. 2013 Jan 17;4(6):379–387. doi: 10.4161/bioe.23574

Table 1. Diseases caused by foodborne pathogens.

Disease or clinical symptoms Pathogens/toxins involved
Vomiting, diarrhea, dysentery Staphylococcus, Bacillus, Cronobacter, Salmonella, Shigella, Vibrio, Norovirus, rotavirus, Entamoeba; Cryptosporidium; Cyclospora; Giardia; Isospora; Taenia
Arthritis (reactive arthritis, Reiter syndrome, rheumatoid arthritis) Campylobacter, Salmonella, Shigella, Yersinia
Hemorrhagic uremic syndrome (HUS) Kidney disease Shiga-toxin producing E. coli (STEC); Shigella spa.
Hepatitis and jaundice Hepatitis A virus (HAV), hepatitis E virus (HEV)
Guillain Barre syndrome (GBS) Campylobacter
CNS/meningitis/encephalitis Listeria, Bovine spongiform encephalopathy (BSE)
Miscarriage, stillbirth, neonatal infection Listeria, Toxoplasma
Paralysis Clostridium botulinum, seafood toxin, Campylobacter
Malignancies and auto-immune diseases Mycotoxin
Allergic response Seafood toxin
HHS Vulnerability Disclosure