Streptococcus may be found in the nose and throat and can cause a wide range of infections in humans.
While no longer a major cause of foodborne illness, streptococcus was among the first to be recognized as pathogens transmitted by milk and prepared food stuffs. These bacteria are found sometimes in poultry too.
B-haemolytic streptococci, St. pyogenes and Ent, faecalis have been implicated in food poisoning to a significant degree, causing classical symptoms such as diarrhea, as well as being responsible for other food-borne infections such as epidemic tonsillitis. However, foodborne infection is infrequent.
In addition, no enterotoxin or other mechanisms of enteropathogenicity have been found in streptococcal strains associated with food poisoning. Heat treatment to at least 165 °F is an adequate measure to destroy any viable Streptococci that might be present in the uncooked food.
Streptococcus received their descriptive name from the Greek words streptos, meaning twisted chain and kokkos, meaning grain or seed.
Streptococcus in food poisoning
