Original Research

New pathogens in the food industry

M. M. Ehlers
Suid-Afrikaanse Tydskrif vir Natuurwetenskap en Tegnologie | Vol 15, No 3 | a644 | DOI: https://doi.org/10.4102/satnt.v15i3.644 | © 1996 M. M. Ehlers | This work is licensed under CC Attribution 4.0
Submitted: 10 July 1996 | Published: 11 July 1996

About the author(s)

M. M. Ehlers,, South Africa

Full Text:

PDF (524KB)

Share this article

Bookmark and Share


A “new generation" of food pathogens has emerged which can cause problems in the food industry. These organisms are very adapt­able and existing food processing techniques are not always effective in controlling their growth, especially the refrigeration of the food. Clostridium botulinum type E, enterotoxigenic Escherichia coli, Listeria monocytogenes and Aeromonas hydrophila are capable of growing in food below 5 °C. Campylobacter jejuni and Brucella can survive at 5 °C and a third group of organisms namely Salmonella, Staphylococcus aureus, Vibrio parahaemolyticus and Vibrio vulnificus may grow or survive at temperatures between 5 °C and 12 °C and their presence is an indication of the interruption of the cold chain.


No related keywords in the metadata.


Total abstract views: 1484
Total article views: 3082

Reader Comments

Before posting a comment, read our privacy policy.

Post a comment (login required)

Crossref Citations

No related citations found.