Preface
Contributors
PART I. THE BACTERIA
1 Detection of Hemolysins in Aeromonas spp. Isolates From Food Sources: PCR Analysis and Biological Activity
2 Detection and Purification of Bacillus cereus Enterotoxins
3 Campylobacter: Isolation, Identification, and Preservation
4 Detection of Clostridium botulinum by Multiplex PCR in Foods and Feces
5 Multiplex PCR for Specific Identification of Enterohemorrhagic Escherichia coli Strains in the O157:H7 Complex
6 PulseNet’s Step-by-Step Laboratory Protocol for Molecular Subtyping of Listeria monocytogenes by Macrorestriction and Pulsed-Field Gel Electrophoresis
7 Plesiomonas shigelloides: Detection by PCR
8 Pulsed-Field Gel Electrophoresis As a Molecular Technique in Salmonella Epidemiological Studies
9 Kits for Detection of Food Poisoning Toxins Produced by Bacillus cereus and Staphylococcus aureus
10 Microbiological and Molecular Methods to Identify and Characterize Toxigenic Vibrio cholerae From Food Samples
11 HPLC Measurement of Aflatoxin B1 and Metabolites in Isolated Rat Hepatocytes
PART II. THE VIRUSES
12 Detection of Noroviruses of Genogroups I and II in Drinking Water by Real-Time One-Step RT-PCR
13 Detection of Enteroviruses
14 Detection of Hepatitis A Virus and Rotavirus Using Nucleic Acid Sequence-Based Amplification
PART III. THE PARASITES
15 Isolation and Characterization of Cathepsin-L1 Protease From Fasciola hepatica Excretory-Secretory Products for Serodiagnosis of Human Fasciolosis
16 Molecular Biology Methods for Detection and Identification
of Cryptosporidium Species in Feces, Water, and Shellfish
17 Molecular Identification of Nematode Worms From Seafood (Anisakis spp. and Pseudoterranova spp.) and Meat (Trichinella spp.)
PART IV. PARALLEL STUDIES TO THE ANALYSIS OF FOOD-BORNE PATHOGENS
18 Approaches to Developing Quantitative Risk Assessment Models
19 A Review of Surveillance Networks of Food-Borne Diseases
Index
