Food‐ and Water‐Borne Pathogens

Abstract

Food and waterborne pathogens are listed by the Centers of Disease Control and Prevention as Category B agents, of second highest priority in terms of public health and national security. These agents generally represent what is considered the “high probability, low impact” threat, as opposed to such “low probability, high impact” threats as the smallpox virus or Ebola virus. Their acquisition, production, and delivery are relatively straightforward, but their effects are primarily limited to incapacitation. Regardless, a natural or deliberate outbreak could still be severe in terms of economic and social impact. The major food and waterborne pathogens are reviewed. Food and waterborne diseases are significant causes of illness. Purposeful introduction of the pathogens that cause illness into food or water could be used as a weapon of bioterrorism. Many of these agents are considered Category B diseases by CDC, in that they are moderately easy to disseminate, result in moderate morbidity and low mortality rates, and require specific enhancements of CDC's diagnostic capacity and enhanced disease surveillance. Study of the occurrence and epidemiology of these pathogens can help determine their potential for deliberate use, and thereby prepare the biodefense of our food and water supplies.