FOOD POISONING: SALMONELLOSIS, BOTULISM, PROTEUS INFECTIONS, AND STAPHYLOCOCCAL INTOXICATIONS
Keywords:
Food poisoning; Salmonella; Clostridium botulinum; Proteus; Staphylococcus aureus; bacterial toxins; gastroenteritis; food safety.Abstract
Foodborne diseases remain a global health concern, with bacterial pathogens playing a major role in outbreaks and sporadic cases of food poisoning. Among the most significant agents are Salmonella spp., Clostridium botulinum, Proteus spp., and Staphylococcus aureus. These microorganisms are characterized by distinct pathogenic mechanisms, ranging from enterotoxin production to invasive disease, leading to diverse clinical outcomes from mild gastroenteritis to life-threatening systemic intoxications. This review highlights the epidemiology, pathogenesis, clinical manifestations, diagnostic approaches, treatment strategies, and preventive measures related to these four key pathogens.
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