Infectious dose

Infectious dose (ID) is the amount of pathogen (measured in number of microorganisms) required to cause an infection in the host.^[1]

Usually it varies according to the pathogenic agent and the consumer's age and overall health.

Infectious doses for some known microorganisms

Escherichia coli : very large (10⁶ - 10⁸ organisms)
Salmonella : quite large in order to definitely establish infection (e.g. >10⁵ organisms) but infection may also be established by lower numbers (e.g. 10s of organisms) ^[2]
Vibrio cholerae : relatively large (10⁴ - 10⁶ organisms)
Bacillus anthracis : relatively large (10⁴ spores)
Campylobacter jejuni: low (500 organisms)
Francisella tularensis: very low (10-50 organisms)
Shigella : very low (10s of organisms)
Cryptosporidium parvum : very low (10 to 30 oocysts)
Escherichia coli O157:H7 : very low (<10 organisms)
Mycobacterium tuberculosis : very low (<10 organisms) ^[3]
Entamoeba coli : extremely low (from 1 cyst)

The likelihood of infection in all cases is also linked to the immune status of the individual (immunocompromised individuals may become infected more readily).^[4]

Food safety

Adulterants , food contaminants	3-MCPD Aldicarb Cyanide Formaldehyde Lead poisoning Melamine Mercury in fish Sudan I

Flavorings	Monosodium glutamate (MSG) Salt Sugar

Microorganisms	Botulism Campylobacter jejuni Clostridium perfringens Escherichia coli O104:H4 Escherichia coli O157:H7 Hepatitis A Hepatitis E Listeria Norovirus Rotavirus Salmonella

Parasitic infections through food	Anisakiasis Amoebiasis/Amoebic dysentery Cryptosporidiosis Cyclosporiasis Diphyllobothriasis Enterobiasis Fascioliasis Fasciolopsiasis Giardiasis Gnathostomiasis Paragonimiasis Toxoplasmosis Trichinosis Trichuriasis

Pesticides	Chlorpyrifos DDT Lindane Malathion Methamidophos

Preservatives	Benzoic acid Ethylenediaminetetraacetic acid (EDTA) Sodium benzoate

Sugar substitutes	Acesulfame potassium Aspartame High fructose corn syrup health effects public relations Saccharin Sodium cyclamate Sorbitol Sucralose

Toxins ,poisons ,environment pollution	Aflatoxin Arsenic contamination of groundwater Benzene in soft drinks Bisphenol A Mycotoxins Shellfish poisoning dioxin Dieldrin Nonylphenol Diethylstibestrol Bisphenol A

Food contamination incidents	1858 Bradford sweets poisoning 1989 Chilean grape scare 1993 Jack in the Box E. coli outbreak 1996 Odwalla E. coli outbreak 1999 Sun Orchard salmonellosis outbreak 2005 Indonesia food scare 2006 North American E. coli O157:H7 outbreaks 2007 Vietnam food scare 2008 Canada listeriosis outbreak 2008 Chinese milk scandal 2008 Irish pork crisis 2008 United States salmonellosis outbreak 2011 Germany E. coli O104:H4 outbreak 2011 Taiwan food scandal 2011 United States listeriosis outbreak Food safety incidents in China Foodborne illness outbreaks death toll United States ICA meat repackaging controversy Minamata disease StarLink corn recall Toxic oil syndrome 2013 meat adulteration scandal 2013 aflatoxin contamination 2013 Taiwan food scandal 2014 Taiwan food scandal 2015 United States E. coli outbreak

Regulatory, Standards , watchdog	Acceptable daily intake E number Food labeling regulations Food libel laws International Food Safety Network ISO 22000 Quality Assurance International

Food processing	4-Hydroxynonenal Acid-hydrolyzed vegetable protein Acrylamide Creutzfeldt–Jakob disease Food additives Food irradiation Heterocyclic amines Modified starch Nitrosamines Polycyclic aromatic hydrocarbon Shortening Trans fat

Related topics	Curing (food preservation) Food marketing Food politics Food preservation Food quality Genetically modified food Intestinal parasites Food and drink prohibitions

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References

↑ Leggett, H. C., et al. (2012). "Mechanisms of Pathogenesis, Infective Dose and Virulence in Human Parasites." PLoS Pathog 8(2): e1002512.
↑ Hara-Kudo, Y., & Takatori, K. (2011). Contamination level and ingestion dose of foodborne pathogens associated with infections. Epidemiology and infection, 139(10), 1505-1510.
↑ 1.Pfyffer, G. E. (2007). Mycobacterium: General Characteristics, Laboratory Detection, and Staining Procedures. In P. R. Murray (Ed.), Manual of Clinical Microbiology (9th ed., pp. 543-572). Washington D.C.: ASM Press.
↑ Hara-Kudo, Y., & Takatori, K. (2011). Contamination level and ingestion dose of foodborne pathogens associated with infections. Epidemiology and infection, 139(10), 1505-1510.

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