Guide to Foodborne Pathogens

by Labbé; , Ronald G.; Garcí; a, Santos

• ISBN13: 9780471350347
• ISBN10: 0471350346
• Format: Hardcover
• Copyright: 2001-10-03
• Publisher: Wiley-Interscience

Summary

This volume of Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include:-Arcobacter/Helicobacter -Aspergillus -Bacillus cereus -Campylobacter -Clostidium perfringens -Clostridium botulinum -Escherichia coli -Fusarium -Listeria -Salmonella -Shigella -Staphylococcus aureus -Vibrio -Yersinia enterocoliticaGuide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

Author Biography

RONALD G. LABB+ is Professor of Food Microbiology in the Department of Food Science at the University of Massachusetts in Amherst. <p> GARC-A is Professor of Microbiology in the Department of Microbiology and Immunology at the University of Nuevo Le=n in Monterrey, Mexico.

Table of Contents

Preface	xv
Contributors	xvii
Epidemiology and Globalization of Foodborne Disease	1	(22)
Ewen C. D. Todd
Introduction	1	(1)
Surveillance of Foodborne Disease	2	(2)
Meat and Poultry	4	(3)
Fish and Shellfish	7	(3)
Eggs and Dairy Products	10	(2)
Vegetables and Fruits	12	(3)
Environment	15	(2)
Surveys of the Public on Knowledge of Foodborne Diseases and Its Prevention	17	(1)
High-Risk Populations	18	(1)
Policies to Reduce Foodborne Disease	18	(2)
Conclusion	20	(3)
Bibliography	21	(2)
Arcobacter and Helicobacter	23	(12)
Irene V. Wesley
Arcobacter	23	(6)
Helicobacter	29	(6)
Bibliography	33	(2)
Aspergillus	35	(16)
Deepak Bhatnagar
Santos Garcia
Introduction	35	(1)
Ecology of Aspergillus	36	(1)
Isolation of Aspergillus	36	(1)
Identification of Aspergillus Species	37	(2)
Detection of Mycotoxins	39	(1)
Nature of Illness	40	(7)
Prevention and Control	47	(4)
References	49	(1)
Bibliography	50	(1)
Bacillus cereus	51	(10)
R. W. Bennett
Introduction	51	(1)
Nature of Illness	51	(1)
Characteristics of Agent	52	(1)
Epidemiology	53	(3)
Detection of Organism and Toxins	56	(2)
Physical Methods for Destruction	58	(1)
Prevention and Control	59	(2)
References	59	(1)
Bibliography	59	(2)
Campylobacter	61	(8)
Norman J. Stern
Introduction	61	(1)
Nature of Disease	62	(1)
Characteristics of Agent	62	(1)
Epidemiology	63	(2)
Detection of Organism	65	(2)
Prevention and Control	67	(2)
Bibliography	67	(2)
Clostridium botulinum	69	(18)
Barbara M. Lund
Michael W. Peck
Introduction	69	(1)
Botulism	70	(1)
Properties of C. botulinum and Botulinum Neurotoxins	71	(4)
Epidemiology	75	(5)
Detection and Isolation	80	(2)
Prevention and Control	82	(2)
Conclusion	84	(3)
Bibliography	85	(2)
Fusarium	87	(12)
Lloyd B. Bullerman
Introduction	87	(1)
Nature of Illness in Animals and Humans	87	(5)
Characteristics of Fusarium Toxins	92	(2)
Detection, Isolation, and Identification	94	(2)
Occurrence and Stability of Toxins in Foods	96	(1)
Prevention and Control	97	(2)
References	97	(1)
Bibliography	98	(1)
Listeria monocytogenes	99	(34)
Catherine W. Donnelly
Introduction	99	(3)
Listeriosis in Humans	102	(5)
Pathogenesis	107	(2)
Foodborne Transmission	109	(5)
Sources of Listeria and Food-Processing Environments	114	(3)
Detection of Listeria in Foods	117	(5)
Conclusion	122	(11)
References	123	(10)
Clostridium perfringens	133	(10)
Norma L. Heredia
Ronald G. Labbe
Introduction	133	(1)
Nature of Illness in Animals and Humans	134	(2)
Characteristics of Agent	136	(2)
Epidemiology	138	(1)
Detection of Organism	138	(1)
Physical Methods for Destruction	139	(1)
Prevention and Control	140	(3)
Bibliography	140	(3)
Escherichia coli	143	(20)
Peter Feng
Introduction	143	(1)
Nature of Illness and Epidemiology	144	(4)
Detection of Organism and Pathogenticity Testing	148	(11)
Physical Methods for Destruction	159	(1)
Prevention and Control	160	(3)
References	161	(1)
Bibliography	162	(1)
Salmonella	163	(30)
Jean-Yves D'Aoust
Introduction	163	(1)
Nature of Illness	164	(4)
Characteristics of Salmonella spp.	168	(2)
Epidemiology	170	(6)
Detection	176	(5)
Physical Methods for Destruction	181	(4)
Prevention and Control	185	(8)
References	188	(5)
Shigella	193	(8)
David W. K. Acheson
Introduction	193	(1)
Nature of Illness	193	(2)
Characteristics of Agent	195	(1)
Epidemiology	196	(2)
Detection of Organism	198	(1)
Prevention and Control	199	(2)
Reference	200	(1)
Bibliography	200	(1)
Staphylococcus aureus	201	(20)
R. W. Bennett
Introduction	201	(2)
Nature of Illness	203	(1)
Characteristics of Agent	203	(2)
Epidemiology	205	(4)
Detection and Identification	209	(4)
Detection of Enterotoxins	213	(4)
Physical Methods for Destruction	217	(1)
Prevention and Control	218	(3)
References	218	(1)
Bibliography	219	(2)
Vibrio vulnificus, Vibrio parahaemolyticus, and Vibrio cholerae	221	(24)
Mark L. Tamplin
Vibrio vulnificus	221	(7)
Vibrio parahaemolyticus	228	(6)
Vibrio cholerae	234	(11)
References	238	(1)
Bibliography	238	(7)
Yersinia enterocolitica	245	(12)
Saumya Bhaduri
Introduction	245	(1)
Nature of Illness	245	(1)
Characteristics of Agent	246	(1)
Epidemiology	247	(1)
Detection of Organism	248	(1)
Isolation of Pathogenic YEP+ Strains from Foods	249	(3)
Prevention and Control	252	(5)
Reference	255	(1)
Bibliography	255	(2)
Viruses	257	(10)
Dean O. Cliver
Introduction	257	(1)
Nature of Illness	257	(1)
Characteristics of Agent	258	(1)
Epidemiology	258	(4)
Detection	262	(2)
Physical Methods for Destruction	264	(1)
Prevention and Control	265	(2)
Bibliography	265	(2)
Seafood Toxins	267	(18)
James M. Hungerford
Introduction	267	(1)
Control Measures for Shellfish Toxins	268	(1)
Detection Strategies	268	(1)
Chemical Separation Methods	269	(1)
Cytotoxicity Assays	270	(1)
Paralytic Shellfish Poisons	270	(2)
Tetrodotoxins	272	(2)
Neurotoxic Shellfish Poisoning	274	(1)
Diarrhetic Shellfish Poisoning	274	(3)
Amnesic Shellfish Poisoning	277	(2)
Ciguatera	279	(2)
Scombroid Poisoning	281	(1)
Conclusion	282	(3)
Bibliography	282	(3)
Parasites	285	(10)
George J. Jackson
Introduction	285	(1)
Parasites and Zoological Classification	286	(1)
Spectrum of Foodborne Parasites	286	(2)
Detection Methods	288	(1)
Are All Parasites Pathogens?	289	(1)
Parasite Products and Symbionts	289	(2)
Epidemiology	291	(1)
Symptomatologies	292	(1)
Inactivation Methods	293	(2)
Bibliography	293	(2)
Miscellaneous Agents: Brucella, Aeromonas, Plesiomonas, and β-Hemolytic Streptococci	295	(20)
Eduardo Fernandez-Escartin
Santos Garcia
Introduction	295	(1)
Brucella	295	(6)
Aeromonas hydrophila	301	(5)
Plesiomonas shigelloides	306	(3)
β-Hemolytic Streptococcus	309	(6)
References	311	(1)
Bibliography	312	(3)
Disinfecting and Sterilizing Agents Used in Food Industry	315	(18)
Mafu Akier Assanta
Denis Roy
Introduction	315	(1)
Control of Foodborne Pathogens	315	(3)
Resistance of Pathogens to Sanitizers	318	(2)
Disinfecting Agents	320	(2)
Criteria for Disinfectant Usage	322	(1)
Efficiency of Sanitizing Agents	323	(4)
Testing of Sanitizing Agents	327	(2)
Conclusions	329	(4)
Bibliography	331	(2)
Role of HACCP in Control of Foodborne Illnesses	333	(14)
Robert B. Gravani
Traditional Approaches	333	(1)
Hazard Analysis Critical Control Point Concept	334	(1)
Origins of HACCP	334	(1)
Prerequisite Programs	335	(4)
HACCP Plan Development	339	(1)
Seven HACCP Principles	340	(7)
Bibliography	345	(2)
Prion Diseases	347	(14)
Judd Aiken
Introduction	347	(3)
Nature of Illness Caused	350	(1)
Characteristics of the Agent	351	(4)
Epidemiology	355	(2)
Detection of the Organism	357	(1)
Physical Means of Destruction of the Organism	358	(1)
Prevention/Control Measures	359	(2)
Bibliography	360	(1)
Index	361