Emerging Foodborne Pathogens,9780849334290

Emerging Foodborne Pathogens

by ;
Edition: 1st
ISBN13: 9780849334290
ISBN10: 0849334292
Format: Hardcover
Pub. Date: 2006-06-09
Publisher(s): CRC Press
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Summary

Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

Table of Contents

Contributor contact details xiii
Introduction xvii
Part I Identifying emerging pathogens
1 How bacterial pathogens evolve
3(20)
B. Wren, London School of Hygiene and Tropical Medicine, UK
1.1 Introduction
3(1)
1.2 Evolution and diversification of bacterial pathogens
3(1)
1.3 Genetic mechanisms of bacterial evolution
4(7)
1.4 Case studies and the evolution of pathogenic Yersinia
11(6)
1.5 Sources of further information
17(1)
1.6 Future studies
17(2)
1.7 Conclusion
19(1)
1.8 Acknowledgements
19(1)
1.9 References
19(4)
2 Surveillance for emerging pathogens in the United States
23(27)
C.R. Braden and R.V. Tauxe, Centers for Disease Control and Prevention, USA
2.1 Introduction
23(2)
2.2 Detecting new and emerging pathogens
25(4)
2.3 Range of methods used for surveillance in the United States
29(6)
2.4 Use of surveillance data
35(9)
2.5 Future trends
44(1)
2.6 References
45(5)
3 Surveillance of emerging pathogens in Europe
50(27)
S.J. O'Brien and I.S.T Fisher, Health Protection Agency Centre for Infections, UK
3.1 Introduction
50(1)
3.2 The WHO surveillance programme for control of foodborne infections and intoxications in Europe
51(6)
3.3 Disease-specific networks funded by the European Commission
57(13)
3.4 Other sources of data on foodborne pathogens in Europe
70(2)
3.5 Challenges for European surveillance of emerging foodborne pathogens
72(1)
3.6 Conclusion
73(1)
3.7 Acknowledgements
74(1)
3.8 References
74(3)
4 Tracking emerging pathogens: the case of noroviruses
77(34)
E. Duizer and M. Koopmans, National Institute for Public Health and the Environment (RIVM), The Netherlands
4.1 Introduction
77(6)
4.2 Detection
83(6)
4.3 Virus tracking
89(4)
4.4 Transmission routes
93(3)
4.5 Prevention and control
96(1)
4.6 Inactivation of caliciviruses
97(2)
4.7 Thoughts on other viruses
99(1)
4.8 Future trends
100(1)
4.9 Additional sources of informatiom
100(1)
4.10 References
101(10)
5 Industrial food microbiology and emerging foodborne pathogens
111(19)
L. Smoot, Nestle USA, USA and J-L. Cordier, Nestlé Nutrition, Switzerland
5.1 Introduction
111(3)
5.2 How to approach the issue of emerging pathogens
114(1)
5.3 How to identify emerging risks – sources of information
115(5)
5.4 Control measures during food manufacture
120(4)
5.5 Conclusions
124(1)
5.6 References
125(5)
6 Microbiological risk assessment for emerging pathogens
130(23)
M. Brown and P. McClure, Unilever, UK
6.1 Introduction
130(3)
6.2 The importance of changes on levels of risk
133(3)
6.3 Interaction with legislation
136(2)
6.4 Users of risk assessments
138(1)
6.5 Risk assessment
138(8)
6.6 Modelling
146(1)
6.7 Risk management
147(1)
6.8 Risk communication
148(1)
6.9 Conclusions
148(3)
6.10 References and further reading
151(2)
7 Food safety objectives and related concepts: the role of the food industry
153(28)
L.G.M. Gorris, J. Bassett, J.-M. Membré, Unilever, UK
7.1 Introduction
153(1)
7.2 Recent developments in risk analysis
154(2)
7.3 Definitions
156(12)
7.4 When setting a PO may be more efficient than establishing an FSO
168(1)
7.5 Designing an FSM system using the new concepts
169(4)
7.6 Conclusions
173(2)
7.7 References
175(2)
7.8 Further reading
177(4)
Part II Individual pathogens
8 Arcobacter
181(72)
S.J. Forsythe, Nottingham Trent University, UK
8.1 Introduction
181(1)
8.2 The Arcobacter genus
182(4)
8.3 Arcobacter identification and typing methods
186(11)
8.4 Methods of detection using growth media
197(6)
8.5 Human and animal infections
203(7)
8.6 Prevention and control measures
210(1)
8.7 Future recognition of Arcobacter species as pathogens
211(1)
8.8 Acknowledgements
211(1)
8.9 References
212(10)
9 Foodborne trematodes and helminths
222(31)
K.O. Murrell, Uniformed University of Health Sciences, USA and D.W.T Crompton, University of Glasgow Scotland
9.1 Introduction
222(1)
9.2 Zoonotic parasite biology and impact on public health
223(18)
9.3 Detection
241(1)
9.4 Economic impact
242(2)
9.5 Prevention, control and treatment
244(1)
9.6 Future trends
244(1)
9.7 Acknowledgements
244(5)
9.8 References
249(4)
10 Emerging pathogenic E. coli
253(29)
G. Duffy, Ashtown Food Research Centre, Teagasc, Ireland
10.1 Introduction
253(4)
10.2 Detection methods
257(3)
10.3 Sources of VTEC infection in humans
260(2)
10.4 Prevalence of VTEC
262(2)
10.5 Survival, persistence and growth in the food chain
264(1)
10.6 Control measures
265(6)
10.7 Future trends
271(1)
10.8 Sources of further information and advice
272(1)
10.9 References
272(10)
11 Hepatitis viruses
282(27)
N. Cook and A. Rzeutka, Central Science Laboratory, UK
11.1 Introduction
282(1)
11.2 Characteristics of hepatitis A and E viruses (morphology, pathogenesis, symptoms of infection)
283(3)
11.3 Epidemiology
286(1)
11.4 Outbreaks of foodborne hepatitis
287(5)
11.5 Detection methods for hepatitis viruses in foods
292(2)
11.6 Prevalence in the environment and routes of transmission through foodstuffs
294(2)
11.7 Prevention and control
296(4)
11.8 Areas for further research
300(1)
11.9 Sources of further information
301(1)
11.10 Acknowledgement
302(1)
11.11 References
302(7)
12 Prion diseases
309(23)
C.J. Sigurdson and A. Aguzzi, Universitätsspikil Zürich, Switzerland
12.1 Introduction
309(2)
12.2 Epidemiology
311(6)
12.3 Detection
317(3)
12.4 Transmission
320(1)
12.5 Prevention and control
321(2)
12.6 Future trends
323(1)
12.7 Prion terminology
324(1)
12.8 References
325(7)
13 Vibrios
332(41)
G.B. Nair, S.M. Faruque, D.A. Sack, ICDDR,B - Centre for Health and Population Research, Bangladesh
13.1 Introduction
332(1)
13.2 Taxonomy and brief historical background
333(1)
13.3 Clinical signs and symptoms
334(2)
13.4 Virulence factors
336(2)
13.5 Epidemiology of Vibrio infections
338(9)
13.6 Methods of detection
347(5)
13.7 Subspecies typing
352(1)
13.8 New pandemic strains of Vibrio parahaernolyticus
353(2)
13.9 Pandemic spread of cholera
355(1)
13.10 Prevention and control
356(2)
13.11 Vibrios: the genomic era
358(1)
13.12 Acknowledgement
359(1)
13.13 References
359(14)
14 Yersinia enterocolitica
373(33)
T. Nesbakken, Norwegian School of Veterinary Science, Norway
14.1 Introduction
373(1)
14.2 Taxonomy and characteristics of Yersinia enterocolitica
374(1)
14.3 Phenotype characterisation
375(1)
14.4 Methods of detection
376(3)
14.5 Epidemiology
379(8)
14.6 Risk factors connected to the agent
387(1)
14.7 Risk factors in connection with the host
388(1)
14.8 Risk factors in connection with survival and growth in foods
389(3)
14.9 Risk factors based on epidemiological studies
392(1)
14.10 Prevention and control at different steps of the food chain
392(4)
14.11 Future trends
396(1)
14.12 Sources of further information and advice
397(1)
14.13 References
397(9)
15 Listeria
406(23)
J. McLauchlin, Health Protection Agency Food Safety Microbiology Laboratory, UK
15.1 Introduction
406(1)
15.2 Historical summary and emergence of listeriosis as a major foodborne disease
407(1)
15.3 Listeria taxonomy, properties, occurrence and pathogenicity
408(4)
15.4 The disease listeriosis
412(3)
15.5 Epidemiology, surveillance, typing and routes of transmission
415(5)
15.6 Growth and isolation of Listeria
420(2)
15.7 Prevention and control
422(1)
15.8 Future trends
423(1)
15.9 Sources of information and advice
424(2)
15.10 References
426(3)
16 Helicobacter pylori
429(21)
S.F. Park, University of Surrey, UK
16.1 Introduction
429(1)
16.2 Physiology and growth requirements
430(1)
16.3 Disease associations and mechanisms of virulence
431(3)
16.4 Epidemiology and routes of transmission
434(3)
16.5 Detection methods and culture from clinical samples, food and water
437(2)
16.6 Survival in food and water
439(1)
16.7 Conclusions and future trends
440(1)
16.8 Sources of further information
441(1)
16.9 References
442(8)
17 Enterobacteriaceae
450(26)
J-L. Cordier, Nestlé Nutrition, Switzerland
17.1 Introduction
450(2)
17.2 Methods of detection
452(2)
17.3 Epidemiology
454(7)
17.4 Health risks and underlying factors
461(1)
17.5 Prevention and control
462(2)
17.6 References
464(12)
18 Campylobacter
476(46)
R.E. Mandrell and W.G. Miller, US Department of Agriculture, USA
18.1 Introduction
476(7)
18.2 Seasonal and sporadic disease
483(1)
18.3 Outbreaks
484(2)
18.4 Non-diarrhoeal human disease
486(2)
18.5 Reservoirs of ECS in the food and water supply
488(4)
18.6 Culture and isolation of ECS from human faeces, food and water sources
492(4)
18.7 Detection and differentiation methods
496(2)
18.8 Comparative genomics of C. coli, C. lari, C. upsaliensis and C. jejuni
498(1)
18.9 Putative and potential ECS virulence factors
499(6)
18.10 Genotyping
505(1)
18.11 Prevention and control
506(1)
18.12 Conclusions and future trends
507(2)
18.13 Acknowledgements
509(1)
18.14 References
509(13)
19 Mycobacterium paratuberculosis
522(35)
M.W. Griffiths, University of Guelph, Canada
19.1 Introduction
522(1)
19.2 Johne's disease
522(2)
19.3 Crohn's disease
524(1)
19.4 Mycobacterium paratuberculosis and Crohn's disease
525(6)
19.5 Prevalence of mycobacterium paratuberculosis in foods
531(2)
19.6 Survival in food
533(5)
19.7 Survival in the environment
538(1)
19.8 Detection, enumeration and typing
538(4)
19.9 Control
542(1)
19.10 Further sources of information
543(1)
19.11 References
543(14)
20 Enterococci
557(57)
C.M.A.P Franz and W.H. Holzapfel, Institute for Hygiene and Toxicology, Germany
20.1 Introduction
557(3)
20.2 Habitat
560(9)
20.3 Use of enterococci as probiotics
569(1)
20.4 Infections caused by enterococci and epidemiology
570(16)
20.5 Incidence of virulence factors among food enterococci
586(3)
20.6 Incidence of antibiotic resistance among food enterococci
589(1)
20.7 Survival of gastrointestinal transit
589(6)
20.8 Conclusion
595(1)
20.9 References
596(18)
Index 614

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