Guide to Foodborne Pathogens E-Book

• Herausgeber: John Wiley & Sons
• Kategorie: Fachliteratur
• Sprache: Englisch

Seitenzahl: 1159

Veröffentlichungsjahr: 2014

Beschreibung

Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Leseprobe

Contents

Contributors

1 Globalization and epidemiology of foodborne disease

1.1 Introduction

1.2 Globalization of foodborne disease

1.3 Measuring the impact of the burden of foodborne disease

1.4 Investigation of foodborne disease outbreaks

1.5 Vehicles frequently implicated in foodborne illness

1.6 High-risk populations

1.7 Policies to reduce foodborne disease

1.8 Conclusion

Bibliography

2 Staphylococcus aureus

2.1 Introduction

2.2 Nature of illness

2.3 Characteristics of agent

2.4 Epidemiology

2.5 Detection and identification

2.6 Detection of enterotoxins

2.7 Physical methods for destruction

2.8 Prevention and control

Bibliography

3 Listeria monocytogenes

3.1 Introduction

3.2 Listeriosis in humans

3.3 Pathogenesis

3.4 Foodborne transmission

3.5 Sources of Listeria in foods and food-processing environments

3.6 Detection of Listeria in foods

3.7 Conclusion

Bibliography

4 Bacillus cereus

4.1 Introduction

4.2 Nature of illness

4.3 Characteristics of the agent

4.4 Epidemiology

4.5 Detection of organism

4.6 Physical methods for destruction

4.7 Prevention and control

Bibliography

5 Clostridium perfringens

5.1 Introduction

5.2 Nature of illness in animals and humans

5.3 Characteristics of agent

5.4 Epidemiology

5.5 Detection of organism

5.6 Physical methods for destruction

5.7 Prevention and control

Bibliography

6 Clostridium botulinum

6.1 Introduction

6.2 Botulism

6.3 Properties of Clostridium botulinum and botulinum neurotoxins

6.4 Detection and isolation

6.5 Epidemiology

6.6 Prevention and control

6.7 Conclusion

Acknowledgements

Bibliography

7 Salmonella

7.1 Introduction

7.2 Taxonomy and typing methodology

7.3 Salmonella pathogenesis

7.4 Epidemiology

7.5 Detection of Salmonella

7.6 Prevention and control

7.7 Conclusions

Bibliography

8 Shigella species

8.1 Introduction

8.2 Nature of illness in humans

8.3 Characteristics of agent

8.4 Epidemiology

8.5 Detection of organism

8.6 Physical methods for destruction

8.7 Prevention and control

Bibliography

9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae

9.1 Introduction

9.2 Vibrio vulnificus

9.3 Vibrio parahaemolyticus

9.4 Vibrio cholerae

Bibliography

10 Yersinia enterocolitica

10.1 Introduction

10.2 Nature of illness

10.3 Characteristics of agent

10.4 Epidemiology

10.5 Bacteria–human host interaction

10.6 Detection of organisms

10.7 Prevention and control

Bibliography

11 Campylobacter

11.1 Introduction

11.2 Nature of the illness caused by Campylobacter

11.3 Characteristics of Campylobacter

11.4 Epidemiology

11.5 Detection of Campylobacter

11.6 Prevention and control measures

Bibliography

12 Arcobacter and Helicobacter

12.1 Introduction

12.2 Arcobacter

12.3 Helicobacter

Bibliography

13 Brucella

13.1 Introduction

13.2 Nature of illness in animals and humans

13.3 Characteristics of Brucella species

13.4 Epidemiology

13.5 Detection of organism

13.6 Prevention and control

Bibliography

14 Escherichia coli

14.1 Introduction

14.2 Illness and epidemiology

14.3 Detection of the organism, toxin and pathogenicity

14.4 Physical methods for destruction of the organism (and toxin)

14.5 Prevention/control measures

Bibliography

15 Cronobacter spp.

15.1 Introduction

15.2 Classification

15.3 Isolation and identification

15.4 Epidemiology and infection

15.5 Detection protocols

15.6 Genomes of the genus Cronobacter

15.7 Controls in manufacturing environment

15.8 Future prospects

Bibliography

16 Aflatoxins and Aspergillus flavus

16.1 Introduction

16.2 Aflatoxins

16.3 Aspergillus flavus

16.4 Control of aflatoxin contamination of crops

16.5 Conclusions

Bibliography

17 Fusarium and fumonisins Toxigenic Fusarium species in cereal grainsand processed foods

17.1 Introduction

17.2 Characteristics of Fusarium toxins

17.3 Nature of human illnesses associated with Fusarium

17.4 Detection, isolation and identification of Fusarium species

17.5 Detection of Fusarium mycotoxins

17.6 Occurrence and stability of fumonisins in foods

17.7 Prevention and control

Bibliography

18 Other moulds and mycotoxins

18.1 Introduction

18.2 Ochratoxin A

18.3 Patulin

18.4 Trichothecenes and zearalenone

Bibliography

19 Foodborne protozoa

19.1 Introduction

19.2 Nature of the illness caused

19.3 Characteristics of the agents

19.4 Epidemiology

19.5 Detection of organism

19.6 Prevention/control measures

Bibliography

20 Taenia solium, Taenia saginata and Taenia asiatica

20.1 Introduction

20.2 Nature of illness in humans and animals

20.3 Characteristics of the parasite

20.4 Epidemiology

20.5 Detection of organisms

20.6 Prevention and control

Bibliography

21 Other foodborne helminthes

21.1 Introduction

21.2 Trichinella sp.

21.3 Diphyllobothrium spp.

21.4 Gnathostoma spp.

21.5 Anisakis spp.

Bibliography

22 Foodborne viruses

22.1 Introduction

22.2 Health and economic impact of foodborne viral outbreaks

22.3 Epidemiology and clinical characteristics of foodborne viruses

22.4 Detection of enteric (foodborne) viruses

22.5 Transmission of foodborne viruses, outbreaks, and their prevention in high-risk commodities

22.6 Conclusions

Acknowledgments

Bibliography

23 Seafood toxins

23.1 Introduction

23.2 Shellfish toxins

23.3 Palytoxins

23.4 Fish toxins

23.5 Trends in seafood toxin detection

23.6 Summary and conclusion

Bibliography

24 Prion diseases

24.1 Introduction

24.2 Nature of illness caused

24.3 Characteristics of the agent

24.4 Epidemiology

24.5 Detection of the organism

24.6 Physical means of destruction of the organism

24.7 Prevention/control measures

Bibliography

25 Forthcoming new technologies for microbial detection

25.1 Introduction

25.2 Contemporary detection approaches

25.3 New generation detection methods

25.4 Surface Plasmon Resonance

25.5 Fiber optic biosensor

25.6 Light scattering sensor

25.7 Flow cytometry

25.8 Fourier Transform Infrared spectroscopy and Raman

25.9 Impedance-based biosensor

Bibliography

26 Stress adaptation, survival and recovery of foodborne pathogens

26.1 Introduction

26.2 Types of stress and stress-induced injury

26.3 Cellular repair

26.4 Cross-protection

26.5 Virulence

26.6 Recovery and detection

26.7 Conclusion

Bibliography

27 Microbial biofilms and food safety

27.1 Introduction

27.2 Characteristics of biofilms

27.3 Biofilm production by foodborne pathogens

27.4 Detection of biofilms in the food environment

27.5 Conclusions

Bibliography

28 Bacteriophage biocontrol

28.1 Introduction

28.2 Bacteriophage life cycles

28.3 Application of bacteriophages for food safety

28.4 Reporterphages

28.5 Biocontrol of bacterial pathogens using bacteriophages

28.6 Bacteriophage protein preparations for detection and control of contaminating bacteria

Bibliography

Index

This edition first published 2013; © 2001 by John Wiley & Sons, Inc. © 2013 by John Wiley & Sons, Ltd

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Library of Congress Cataloging-in-Publication Data

Guide to foodborne pathogens / edited by Ronald G. Labbé and Santos García. – Second edition.pages cmIncludes bibliographical references and index.

ISBN 978-0-470-67142-9 (hardback)1. Food–Microbiology–Congresses. I. Labbé, Ronald G., 1946– II. García, Santos, 1961–III. Title.QR115.G83 2013664.001′579–dc23

2013008679

A catalogue record for this book is available from the British Library.

Wiley also publishes its books in a variety of electronic formats. Some content that appears in print may not be available in electronic books.

Cover image: Cover Photo by De Wood; digital colorization by Chris Pooley. Image source: USDA-ARS Image GalleryCover design by Mark Lee www.hisandhersdesign.co.uk

Contributors

Judd AikenCentre for Prions and Protein Folding DiseasesUniversity of AlbertaEdmonton, CanadaReginald W. BennettOffice of Regulatory ScienceU.S. Food and Drug AdministrationCollege Park, Maryland, USAR Saumya BhaduriUSDA Agricultural Research Service Microbial Food Safety Research UnitWyndmoorPennsylvania, USAR Deepak BhatnagarUSDA Agricultural Research ServiceNew OrleansLouisiana, USAR Arun K. BhuniaDepartment of Food SciencePurdue UniversityWest LafayetteIndiana, USAR Andreia BianchiniDepartment of Food Science & TechnologyUniversity of Nebraska-Lincoln Nebraska, USAR Lloyd B. BullermanDepartment of Food Science & TechnologyUniversity of Nebraska-LincolnNebraska, USAR Axel CloeckaertInstitut National de la Recherche Agronomique (INRA)Nouzilly, FranceR Francisco Diez-GonzalezDepartment of Food Science and NutritionSt. PaulMinnesota, USAR Catherine W. DonnellyDepartment of Nutrition and Food Sciences University of VermontBurlington, Vermont, USAR Anna M. Fabiszewski de AceitunoRollins School of Public HealthEmory UniversityAtlantaGeorgia, USAR Séamus FanningSchool of Public Health Physiotherapy and Population ScienceUCD Centre for Food Safety University College DublinDublin, IrelandR Peter FengU.S. Food and Drug AdministrationCollege Park Maryland, USAR Lars FieselerZurich University of Applied Sciences Institute of Food and Beverage Innovation, Wädenswil, SwitzerlandR Ana Flisser SteinbruchFacultad de MedicinaUniversidad Nacional Autonoma de Mexico Ciudad UniversitariaMexico City, MexicoR Steven FoleyNational Center for Toxicological Research U.S. Food and Drug AdministrationJeffersonArkansas, USAR Santos GarciaFacultad de Ciencias Biologicas, UANLMonterrey, Nuevo Leon MexicoR Per Einar GranumDepartment of Food Safety and Infection BiologyNorwegian School of Veterinary ScienceOslo, NorwayR Jennifer M. HaitFood and Drug AdministrationDivision of MicrobiologyCollege Park Maryland, USAR Norma L. HerediaFacultad de Ciencias BiologicasUANLMonterrey, Nuevo Leon, MexicoJames M. HungerfordApplied Technology Center, Pacific Regional Laboratory NorthwestU.S. Food and Drug AdministrationBothellWashington, USALee-Ann JaykusFood Science DepartmentNorth Carolina State UniversityNorth Carolina, Raleigh, USAMartin KváčInstitute of ParasitologyBiology Centre, ASCR České Budějovice, Czech RepublicOk-Kyung KooDepartment of Food ScienceUniversity of ArkansasFayetteville, Arkansas, USAandFood Safety Research GroupKorea Food Research InstituteSeongnam-si, Gyeonggi-doRepublic of KoreaRonald G. LabbéFood Science DepartmentUniversity of MassachusettsAmherst Massachusetts, USAKeith A. LampelFood and Drug AdministrationCenter for Food Safety and Applied NutritionCollege ParkMaryland, USAJuan S. LeonRollins School of Public HealthEmory UniversityAtlantaGeorgia, USAToril LindbäckDepartment of Food Safety and Infection BiologyNorwegian School of Veterinary ScienceOslo, NorwayMartin J. LoessnerETH ZurichInstitute of Food, Nutrition, and Health Zurich, SwitzerlandBarbara M. LundInstitute of Food ResearchNorwich, UKDebbie McKenzieCentre for Prions and Protein Folding DiseasesUniversity of AlbertaEdmonton, CanadaL. A. McLandsboroughFood Science DepartmentUniversity of MassachusettsAmherst, Massachusetts, USASonia Marin SilluéFood Technology DepartmentUTPV-XaRTA, Agrotecnio CenterUniversity of LleidaLleida, SpainRajesh NayakNational Center for Toxicological Research U.S. Food and Drug AdministrationJeffersonArkansas, USAYnes R. OrtegaCenter for Food SafetyUniversity of GeorgiaGriffin, Georgia, USAM. Guadalupe Ortega-PierresDepartment of Genetics and Molecular BiologyCenter for Research and Advanced Studies of the IPNMexico City, MexicoSalina ParveenFood Science and Technology Ph.D. Program University of Maryland Eastern Shore Princess Anne, Maryland, USAMichael W. PeckInstitute of Food ResearchNorwich, UKGerardo Pérez-Ponce de LeónLaboratorio de HelmintologíaInstituto de Biología UNAMMexico City, MexicoKaren A. PowerSchool of Public Health, Physiotherapy and Population ScienceUCD Centre for Food SafetyUniversity College DublinDublin, IrelandAntonio J. Ramos GironaFood Technology DepartmentUTPV-XaRTA-Agrotecnio CenterUniversity of LleidaLleida, SpainSteven C. RickeDepartment of Food ScienceUniversity of ArkansasFayetteville, Arkansas, USAJennifer J. RocksRollins School of Public HealthEmory UniversityAtlantaGeorgia, USAElliot T. RyserDepartment of Food Science and Human NutritionMichigan State UniversityEast Lansing, Michigan, USAVicente Sanchis AlmenarFood Technology DepartmentUTPV-XaRTA, Agrotecnio CenterUniversity of LleidaLleida, SpainJames L. SmithUSDA Agricultural Research Service Microbial Food Safety Research UnitWyndmoorPennsylvania, USABen D. TallFood and Drug AdministrationCenter and Food Safety and Applied NutritionMaryland, USASandra M. TallentFood and Drug AdministrationDivision of MicrobiologyCollege Park Maryland, USAMark L. TamplinTasmanian Institute of Agriculture Hobart, AustraliaEwen C. D. ToddEwen Todd ConsultingOkemosMichigan, USAAlissa M. WescheOld Orchard Brands LLCSpartaMichigan, USAIrene V. WesleyPreharvest Food Safety and Enteric PathogensNational Animal Disease CenterAgricultural Research ServiceUS Department of AgricultureAmes, Iowa, USAQiongqiong YanSchool of Public Health, Physiotherapy and Population ScienceUCD Centre for Food SafetyUniversity College DublinDublin, IrelandDante S. ZarlengaU.S.D.A., Agricultural Research ServiceAnimal Parasitic Diseases LabBeltsvilleMaryland, USAMichel S. ZygmuntInstitut National de la Recherche Agronomique (INRA)Nouzilly, France

1 Globalization and epidemiology of foodborne disease

Ewen C. D. Todd

Ewen Todd Consulting, Okemos, Michigan, USA

1.1 Introduction

Infectious and toxigenic pathogens transmitted through food have been recognized for over 100 years. By the 1950s, the main pathogens of concern in the UK and the US were Salmonella, Staphylococcus aureus and Clostridium perfringens. Botulism had also been understood as a dangerous disease related only rarely to commercially canned food, home canning of vegetables, or associated with traditional marine mammal products in the Arctic. Therefore, for most public health officials, foodborne disease, or food poisoning as it was called then, was generally considered to be an inconvenience for a day or two, and more of a nuisance than a threat to life. Not much was known in other countries because of a lack of any systematic reporting program. In fact, there was little interest or research being carried out on acute foodborne disease agents. We knew from outbreaks that most of the situations could have been avoided if there was proper time and temperature handling and storage of food, especially meat and poultry. It seemed that once staff in foodservice establishments became better educated, these problems with Clostridium, Salmonella, and Staphylococcus would resolve themselves. However, by the time that the 1980s came in, we were beginning to be a little more concerned with agents like Campylobacter, E. coli O157:H7, Listeria monocytogenes and Yersinia enterocolitica. However, it took several years for health authorities to recognize that these had the potential to cause serious complications or death, could be transmitted by a variety of products, and that there were limited control mechanisms in place to reduce such foodborne disease. Large outbreaks in the US arising from Listeria monocytogenes in 1985 and E. coli O157 in 1993 resulted in changes to food safety policy in the US and other countries, specifically aimed at these organisms. Now, it is recognized that a variety of pathogens in many different types of foods can cause illnesses that may be life-threatening. These include Cyclospora, Cryptosporidium, E. coli O157 and other shigatoxin/verotoxin-producing E. coli, multidrug resistant Salmonella, Shigella and small round structured viruses (SRSV), mainly norovirus, in produce, dairy products, eggs, ice cream, and shellfish. Current surveillance systems are only capable of detecting a few of these pathogens. However, with DNA typing systems, like PulseNet, more interstate and international outbreaks are being detected.

1.2 Globalization of foodborne disease

There appears to be a general increase – or at least a plateauing – for foodborne disease cases throughout the world, even though new regulations and educational strategies are being adopted nationally and internationally. One of the reasons for this is that surveillance of foodborne and waterborne disease has been very limited in its ability to detect cases other than small clusters of ill persons in the same general geographic area. The traditional passive system of letting outbreak reports be sent to a central source in a very few countries has been the source of our knowledge for decades, but it is far from adequate. Outbreaks tend to be only investigated and written up if they are large enough. Many household illnesses are never documented. Therefore, we are more familiar with mass catering or restaurant outbreaks or those involving a well-publicized processed product. Even with these limitations, we have learned much about the types of implicated foods for which we can anticipate problems even if we are not ready to initiate targeted control programs.

The globalization of the food supply is another issue that can increase the risk of foodborne disease. Changes in farming practices, with larger operations and faster throughput, the drive to increase profit by recycling all animal materials, and the difficulty in disposing of manure, all lead to the increased likelihood of contamination of raw animal products. There has been much more intensive rearing of animals, which allows transmission of pathogens even if the animals themselves are not affected. Treatment of flocks and herds with antibiotics is primarily for growth enhancement but extensive applications have led to increased antimicrobial resistance in the gut flora of animals, and combined with inappropriate use for self-treatment of human infections is increasingly a problem for the population worldwide.

Environmental sources of contamination, such as rodents in barns and gulls in fields, are being recognized as important links in the transmission chain in zoonotic diseases. New varieties of strains appear in human cases, but may originate in environmental or animal-raising conditions where genes can be transferred from one organism to another. Large-scale aquaculture is another rapidly-expanding industry in many parts of the world where fish and shellfish are raised in close proximity to contamination sources and are prone to carry enteric viruses or bacterial pathogens, as well as seafood toxins if they are present in the aquaculture areas. We have also moved rapidly from local manufacturers producing our food to national industries and now international trade with wholesalers packaging products in ways appealing to local populations. The larger market size and wide geographic distribution of products means that, if problems occur, many people are at risk and extremely large outbreaks with thousands of cases have occurred. One example is the 2011 O104:H4 outbreak with more than 4000 cases and 50 deaths; these were mainly in Germany but many people, including visitors to Germany, were affected in another 15 nations. The source was eventually tracked to fenugreek seeds from Egypt sprouted in Germany but not before the Spanish cucumber industry was largely destroyed over the outbreak period as it was initially fingered as the most likely vehicle for the pathogen’s transmission. This illustrates how trace-back of a product to its source becomes difficult, especially if the originating company is in a foreign country.