Foodborne infections and intoxications [recurso electrónico] / edited by J. Glenn Morris, Jr., Morris E. Potter.

Description based on print version record.

Includes bibliographical references and index.

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised fourth edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. Provides a summary of the foods most association with human infections. Offers a discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure. Presents the epidemiology of foodborne disease as well as infection categorized by type, and summarizes policy and prevention.

Machine generated contents note: SECTION 1 FOODBORNE DISEASE: EPIDEMIOLOGY AND DISEASE BURDEN -- ch. 1 Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally / Patricia M. Griffin -- Introduction -- Estimates of foodborne disease in the United States -- Major known pathogens -- Unspecified agents -- Estimation in other countries -- Global efforts -- Methodological considerations -- Conclusions -- References -- ch. 2 The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations / Michael B. Batz -- Introduction -- Integrated measures of disease burden -- Methods of foodborne illness source attribution -- Analysis of US outbreak data for food source attribution -- Assessing the applicability of outbreak-derived attribution estimates -- Ranking pathogen/food combinations -- Acknowledgments -- References -- ch. 3 Microbial Food Safety Risk Assessment / Anna Lammerding -- Introduction -- Background -- Managing microbial food safety risks -- The risk assessment framework -- Hazard identification -- Exposure-assessment -- Hazard characterization -- Risk characterization -- Risk assessment approaches -- Summary -- References -- ch. 4 Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications / Julie A. Caswell -- Introduction -- Building blocks for a risk-based food safety system -- Elements of a risk-based food safety system -- Step 1 Strategic planning -- Step 2 Public health risk ranking -- Step 3 Targeted information gathering and consideration of other factors -- Step 4 Analysis and selection of interventions -- Step 5 Design of intervention plans -- Step 6 Monitoring and review -- The overall risk-based decision process -- Challenges in implementing risk-based food safety systems -- Summary -- References -- SECTION 2 FOODBORNE INFECTIONS: BACTERIAL -- ch. 5 Pathogen Updates: Salmonella / Tine Hald -- Introduction -- The disease in man -- Symptoms and sequelae -- Incidence and burden of human salmonellosis -- Epidemiology and disease transmission in humans -- Microbiology -- Classification -- Characterization and virulence -- Typing methods for tracing the sources of human infections -- Source attribution: approaches and discussion of studies -- Source attribution using microbial subtyping -- Source attribution using outbreak data -- Source attribution using systematic review of case-control studies -- Other approaches for source attribution -- Discussion of sources of human salmonellosis -- Prevention and control -- Prevention and control at the farm level -- Control and prevention post harvest -- Conclusions -- References -- ch. 6 Clostridium perfringens Gastroenteritis / V.K. Juneja -- Introduction -- Clinical features -- Symptoms associated with foodborne illness -- Mode of action of C. perfringens enterotoxin -- Microbiology -- Taxonomy -- Location of CPE -- Factors affecting growth -- Growth during cooling -- Sporulation -- Enterotoxin formation during sporulation -- Spore heat resistance -- Spore germination -- Detection of the organism and enterotoxin -- Molecular methods -- Exposure pathways -- Reservoirs -- Points of entry -- Infectious dose -- Prevention and control -- References -- ch. 7 Vibrios / Valerie J. Harwood -- Introduction -- Clinical features -- Disease manifestations -- Host susceptibility -- Microbiology -- Genetics and evolution of pathogenic Vibrios -- Diagnosis and species identification -- Detection of virulence factors -- Molecular and genomic typing -- Exposure pathways -- Reservoirs and entry into the food supply -- Approaches to food attribution -- Prevention and control -- Hazard analysis of critical control points -- Vibrio monitoring -- Post-harvest processing -- Conclusions -- References -- ch. 8 Escherichia coli / Phillip I. Tarr -- Introduction -- Enterohemorrhagic E. coli (EHEC) -- Clinical features of EHEC infections -- Microbiology of EHEC infections -- Exposure pathways for EHEC infections -- Prevention and control of EHEC infections -- Enterotoxigenic E. coli (ETEC) -- Clinical features of ETEC infections -- Microbiology of ETEC infections -- Exposure pathways for ETEC infections -- Prevention and control of ETEC infections -- Enteropathogenic E. coli (EPEC) -- Clinical features of EPEC infections -- Microbiology of EPEC infections -- Exposure pathways for EPEC infections -- Prevention and control of EPEC infections -- Enteroaggregative E. coli (EAEC) -- History -- Clinical features of EAEC infections -- Microbiology of EAEC infections -- Exposure pathways for EAEC infections -- Prevention and control of EAEC infections -- Enteroinvasive E. coli (EIEC) -- Clinical features of EIEC infections -- Microbiology of EIEC infections -- Exposure pathways for EIEC infections -- Prevention and control of EIEC infections -- Diffusely adhering E. coli (DAEC) -- Clinical features of DAEC infections -- Microbiology of DAEC infections -- Exposure pathways for DAEC infections -- Prevention and control of DAEC infections -- The 2011 Escherichia coli O104:H4 outbreak -- Acknowledgments -- References -- ch. 9 Campylobacter / Sabine Kienesberger -- Introduction -- The acute clinical illness -- Sequels of infection -- Genetics, characteristics and evolution -- Diagnosis and identification -- Diagnosis -- Identification -- Typing schemes -- Exposure pathways -- risk factors for human illness -- Poultry consumption -- Commercially prepared foods -- Unpasteurized milk -- Water -- Zoonotic transmission -- Foreign travel -- Treatment indication and antimicrobial usage -- Point of entry into the food supply and prevention -- Processing controls -- Food handling -- Zoonosis prevention -- Food -- Milk and water -- Other Campylobacter species -- C. lari -- C. fetus subspecies fetus -- C. hyointestinalis -- C. upsaliensis -- Acknowledgments -- References -- ch. 10 Yersinia / Truls Nesbakken -- Introduction -- Clinical features of illness associated with infection in humans -- Impact of host susceptibility on occurrence of illness -- Microbiology -- Phenotypic characterization -- Yersinia pseudotuberculosis -- Characteristics of Y. enterocolitica and Y. pseudotuberculosis including genetics and evolutionary considerations -- Approaches to diagnosis and identification -- Exposure pathways -- Reservoirs -- Infectious dose, pathogenesis, and immunity -- Approaches to food attribution -- Y. pseudotuberculosis -- Occurrence in animals -- Water and vegetables -- Prevention and control -- General control aspects connected to survival and growth of Y. enterocolitica -- Control in the meat chain -- Control of milk and dairy products -- Drinking water and vegetables -- Animal contact -- Y. pseudotuberculosis -- References -- ch. 11 Listeria / Renato H. Orsi -- Introduction -- Microbiological characteristics of Listeria spp -- Nature of infection in man and animals -- Risks of Listeria monocytogenes contamination -- Listeria monocytogenes as a high risk in ready-to-eat (RTE) foods -- Prevalence of Listeria monocytogenes in foods -- Quantitative microbiological risk assessment (QMRA) of L. monocytogenes in RTE foods -- Persistence of Listeria monocytogenes in processing environments -- Prevention and control of listeriosis -- Detection of Listeria spp. and L. monocytogenes -- Subtyping of L. monocytogenes -- Prevention and treatment of listeriosis -- Concluding remarks -- References -- ch. 12 Shigella / Anna Bowen -- Introduction -- Clinical features of illness associated with infection -- Microbiology -- Exposure pathways -- Prevention and control -- References -- ch. 13 Streptococcal Disease / J. Glenn Morris, Jr. -- Introduction -- Clinical presentation -- Streptococcal pharyngitis -- Foodborne streptococcal disease -- Microbiology -- Exposure pathways -- Prevention and control -- References -- ch. 14 Aeromonas and Plesiomonas / Christopher J. Grim -- Introduction -- Clinical features -- Gastroenteritis -- Extraintestinal infections -- Host susceptibility -- Microbiology -- Aeromonas -- Virulence factors of Aeromonas spp -- Aeromonas spp. and clinical syndrome -- Isolation of Aeromonas -- Plesiomonas shigelloides -- Isolation of P. shigelloides -- Exposure pathways -- Food attribution -- Prevention and control -- References -- ch. 15 Brucellosis / Morris E. Potter -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- Acknowledgments -- References -- ch. 16 Cronobacter Species (formerly Enterobacter sakazakii) / S. Fanning -- Introduction -- Clinical features of illness associated with infection -- Microbiology -- General features -- Thermoresistance properties -- Isolation and identification -- Species-specific identification -- Serotyping -- Virulence mechanisms -- Exposure pathways -- Prevention and control -- References -- SECTION 3 FOODBORNE INFECTIONS: VIRAL -- ch. 17 Noroviruses / Stephanie M. Karst -- Introduction -- Clinical features -- Disease manifestations -- Genetic diversity -- Epidemiology -- Host susceptibility -- Microbiology -- Norovirus diagnostics -- Exposure pathways -- Reservoirs -- Points of entry and movement from farm to fork -- Approaches to food attribution -- Prevention and control -- Food processing to eliminate noroviruses -- Advances in norovirus vaccination and development of therapeutics -- References -- ch. 18 Hepatitis A / Umid M. Sharapov -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- References -- ch. 19 Hepatitis E / Eyasu H. Teshale -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- References -- ch. 20 Astroviruses as Foodborne Infections / Stacey Schultz-Cherry -- Introduction -- Clinical features of illness -- Microbiology -- Diagnosis/Detection -- Exposure pathways -- Prevention and control -- References -- ch. 21 Rotavirus / Umesh D. Parashar -- Introduction --

Note continued: Clinical features -- Age distribution -- Clinical presentation -- Microbiology -- Rotavirus structure -- Rotavirus classification -- Strain prevalence -- Diagnosis -- Immunity -- Exposure pathways -- Prevention and control -- Endemic childhood rotavirus disease -- Foodborne rotavirus disease -- References -- ch. 22 Sapovirus / Jan Vinje -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- References -- SECTION 4 FOODBORNE INFECTIONS: PARASITES AND OTHERS -- ch. 23 Toxoplasma gondii / Arie Havelaar -- Introduction -- Toxoplasmosis -- Congenital toxoplasmosis -- Acquired toxoplasmosis -- Microbiology -- Life cycle -- Genetic variation -- Subtyping -- Exposure pathways -- Sources of infection -- Source attribution -- Prevention and control -- Primary prevention -- Secondary prevention -- References -- ch. 24 Mycobacterial Species / Michael J. Dark -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- References -- ch. 25 Trichinella / Heather Stockdale Walden -- Introduction -- Clinical features -- Biology of Trichinella -- From farm to fork -- Control and prevention -- References -- ch. 26 Food Safety Implications of Prion Disease / Jurgen A. Richt -- Introduction -- Clinical features -- Microbiology -- Exposure pathways -- Prevention and control -- References -- SECTION 5 INTOXICATIONS -- ch. 27 Clostridium botulinum / Kristin Marshall -- Introduction -- Characteristics of the disease -- Botulism -- Diagnosis of botulism -- Microbiology -- Characteristics -- Genetics and evolutionary considerations -- BoNT structure and function -- Isolation and identification of C. botulinum and botulinum neurotoxins -- Exposure pathways -- Reservoirs -- Infectious dose -- Food attribution -- Prevention and control -- Spore destruction -- Growth inhibition -- References -- ch. 28 Staphylococcal Food Poisoning / Maria Teresa Destro -- Introduction -- Clinical features -- The microorganism -- Staphylococcal enterotoxins -- Detection of S. aureus and enterotoxins -- Exposure pathways -- Factors influencing growth and survival -- Reservoirs -- Outbreaks -- Prevention and control -- Conclusions -- References -- ch. 29 Bacillus cereus / Mansel W. Griffiths -- Introduction -- Clinical features of Bacillus cereus food poisoning -- Bacillus cereus diarrheal syndrome -- Bacillus cereus emetic syndrome -- Characteristics of Bacillus cereus -- Growth and survival -- Identification of Bacillus cereus -- Presence of B. cereus in foods -- Treatment and prevention -- References -- ch. 30 Mycotoxins / John I. Pitt -- Introduction -- Aflatoxins -- Health effects -- Fungal species producing aflatoxins -- Aflatoxin formation in crops and its control -- Ochratoxin A -- Health effects -- Fungal species producing OTA -- Control of OTA formation in crops -- Fumonisins -- Health effects -- Fungal species producing fumonisins -- Control of fumonisin formation in crops -- Deoxynivalenol (DON) -- Health effects -- Fungal species producing DON -- Control of DON formation in crops -- Zearalenone -- Health effects -- Fungal species producing zearalenone and control -- Methodology in mycotoxin detection -- References -- ch. 31 Seafood Intoxications / J. Glenn Morris -- Introduction -- Ciguatera fish poisoning (CFP) -- Diagnosis, clinical symptoms, and treatment -- Paralytic shellfish poisoning (PSP) -- Diagnosis, clinical symptoms, and treatment -- Neurotoxic shellfish poisoning (NSP) -- Diagnosis, clinical symptoms, and treatment -- Amnesic shellfish poisoning (ASP) -- Diagnosis, clinical symptoms, and treatment -- Diarrheic shellfish poisoning (DSP) -- Diagnosis, clinical symptoms, and treatment -- Tetrodotoxin poisoning/puffer fish poisoning -- Diagnosis, clinical symptoms, and treatment -- Scombroid poisoning -- Diagnosis, clinical symptoms, and treatment -- Prevention of seafood intoxication -- References -- References related to Figure 31.1 (all accessed on 1/24/2012) -- ch. 32 Plant Toxins / Ikhlas A. Khan -- Introduction -- Alkaloids -- Pyrrolizidine alkaloids -- Tropane alkaloids -- Quinolizidine alkaloids -- Glycoalkaloids -- Pyrimidine alkaloids -- Cyanogenic glycosides -- Glucosinolates and isothiocyanates -- Furanocoumarins -- Conclusion -- References -- SECTION 6 POLICY AND PREVENTION OF FOODBORNE DISEASES -- ch. 33 Effects of Food Processing on Disease Agents / Alfredo C. Rodriguez -- Introduction -- Food processing -- Hazard analysis and critical control point (HACCP) -- Drying -- Refrigeration -- Freezing -- Canning -- sterilization and pasteurization -- Trimming and cleaning -- Fermentation -- Nixtamalization -- Measurement of the microbial population density -- Relationship between the microbial population density and the probability of failure -- Initial population density or bioburden -- Reduction of the population density -- Inactivation -- Calculation of the population density -- Cleaning -- Post-process growth -- Conclusion -- References -- ch. 34 Food Safety Post-processing: Transportation, Supermarkets, and Restaurants / David Z. McSwane -- Introduction -- Transportation of food -- Food safety risks and preventive measures during transportation -- Retail and food service -- Food safety risk factors for food service, restaurant, and retail food establishments -- The Conference for Food Protection -- The FDA Food Code -- Food safety management programs for transportation, retail, and food service -- Good manufacturing practices (GMPs) -- Good retail practices (GRPs) -- Risk-based inspections -- Global food safety initiative -- FDA Food Modernization Act -- Education, training, and food safety culture -- References -- ch. 35 HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases / Neal D. Fortin -- Introduction -- Hazard Analysis and Critical Control Point (HACCP) -- Pre-HACCP implementation of systems control -- HACCP implementation -- HACCP implementation for seafood -- HACCP implementation for raw juice -- HACCP implementation for meat and poultry -- HACCP for retail food establishments -- FSMA and new science-based, preventive controls -- Mandatory risk-based preventive controls -- Mandatory produce safety standards -- Contaminant-specific, science-based performance standards -- Inspection and compliance -- Some points about compliance -- Prerequisites neglect -- Preparing a risk control plan -- Verification, validation, and monitoring -- Conclusion -- References -- ch. 36 The Legal Basis for Food Safety Regulation in the USA and EU / David Plunkett -- Introduction -- Early food laws in the United States -- The advent of federal regulation -- Meat, poultry, and eggs -- The federal meat inspection acts -- Additional legislation for meat, poultry, and eggs -- Non-animal products, dairy, and seafood -- The Pure Food and Drugs Act -- The Food, Drug, and Cosmetic Act (FDCA) -- Dairy -- Seafood -- Pesticides and food additives -- The Federal Insecticide, Fungicide and Rodenticide Act (FIFRA) -- The Food Quality Protection Act (FQPA) -- A modern food safety system -- Hazard Analysis and Critical Control Points (HACCP) -- The 2011 FDA Food Safety Modernization Act -- Development of food safety law in the European Union -- European food law from the Middle Ages to today -- Food safety crises 1990-2002 and modern developments -- Elements of European food law -- Challenges for European food law -- References.

19