Foodborne Infections and Intoxications, 4th Edition

List of Contributors

Preface

Preface to the Third Edition

Dedication

Section 1: Foodborne Disease: Epidemiology and Disease Burden

Chapter 1. Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally

Introduction

Estimates of foodborne disease in the United States

Estimation in other countries

Global efforts

Methodological considerations

Conclusions

References

Chapter 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations

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

Acknowledgments

References

Chapter 3. Microbial Food Safety Risk Assessment

Introduction

Background

Managing microbial food safety risks

The risk assessment framework

Risk assessment approaches

Summary

References

Chapter 4. Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications

Introduction

Building blocks for a risk-based food safety system

Elements of a risk-based food safety system

Challenges in implementing risk-based food safety systems

Summary

References

Section 2: Foodborne Infections: Bacterial

Chapter 5. Pathogen Updates: Salmonella

Introduction

The disease in man

Microbiology

Source attribution: approaches and discussion of studies

Prevention and control

Conclusions

References

Chapter 6. Clostridium perfringens Gastroenteritis

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 7. Vibrios

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

Conclusions

References

Chapter 8. Escherichia coli

Introduction

Enterohemorrhagic E. coli (EHEC)

Enterotoxigenic E. coli (ETEC)

Enteropathogenic E. coli (EPEC)

Enteroaggregative E. coli (EAEC)

Enteroinvasive E. coli (EIEC)

Diffusely adhering E. coli (DAEC)

The 2011 Escherichia coli O104:H4 outbreak

Acknowledgments

References

Chapter 9. Campylobacter

Introduction

The acute clinical illness

Sequels of infection

Genetics, characteristics and evolution

Diagnosis and identification

Typing schemes

Exposure pathways—risk factors for human illness

Treatment indication and antimicrobial usage

Point of entry into the food supply and prevention

Other Campylobacter species

Acknowledgments

References

Chapter 10. Yersinia

Introduction

Clinical features of illness associated with infection in humans

Microbiology

Exposure pathways

Prevention and control

References

Chapter 11. Listeria

Introduction

Microbiological characteristics of Listeria spp.

Nature of infection in man and animals

Risks of Listeria monocytogenes contamination

Prevention and control of listeriosis

Concluding remarks

References

Chapter 12. Shigella

Introduction

Clinical features of illness associated with infection

Microbiology

Exposure pathways

Prevention and control

References

Chapter 13. Streptococcal Disease

Introduction

Clinical presentation

Microbiology

Exposure pathways

Prevention and control

References

Chapter 14. Aeromonas and Plesiomonas

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 15. Brucellosis

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

Acknowledgments

References

Chapter 16. Cronobacter Species (formerly Enterobacter sakazakii)

Introduction

Clinical features of illness associated with infection

Microbiology

Exposure pathways

Prevention and control

References

Section 3: Foodborne Infections: Viral

Chapter 17. Noroviruses

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 18. Hepatitis A

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 19. Hepatitis E

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 20. Astroviruses as Foodborne Infections

Introduction

Clinical features of illness

Microbiology

Exposure pathways

Prevention and control

References

Chapter 21. Rotavirus

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 22. Sapovirus

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Section 4: Foodborne Infections: Parasites and Others

Chapter 23. Toxoplasma gondii

Introduction

Toxoplasmosis

Microbiology

Exposure pathways

Prevention and control

References

Chapter 24. Mycobacterial Species

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Chapter 25. Trichinella

Introduction

Clinical features

Biology of Trichinella

From farm to fork

Control and prevention

References

Chapter 26. Food Safety Implications of Prion Disease

Introduction

Clinical features

Microbiology

Exposure pathways

Prevention and control

References

Section 5: Intoxications

Chapter 27. Clostridium botulinum

Introduction

Characteristics of the disease

Microbiology

Exposure pathways

Prevention and control

References

Chapter 28. Staphylococcal Food Poisoning

Introduction

Clinical features

The microorganism

Exposure pathways

Prevention and control

Conclusions

References

Chapter 29. Bacillus cereus

Introduction

Clinical features of Bacillus cereus food poisoning

Characteristics of Bacillus cereus

Presence of B. cereus in foods

Treatment and prevention

References

Chapter 30. Mycotoxins

Introduction

Aflatoxins

Ochratoxin A

Fumonisins

Deoxynivalenol (DON)

Zearalenone

Methodology in mycotoxin detection

References

Chapter 31. Seafood Intoxications

Introduction

Ciguatera fish poisoning (CFP)

Paralytic shellfish poisoning (PSP)

Neurotoxic shellfish poisoning (NSP)

Amnesic shellfish poisoning (ASP)

Diarrheic shellfish poisoning (DSP)

Tetrodotoxin poisoning/puffer fish poisoning

Scombroid poisoning

Prevention of seafood intoxication

References

References related to Figure 31.1 (all accessed on 1/24/2012)

Chapter 32. Plant Toxins

Introduction

Alkaloids

Cyanogenic glycosides

Glucosinolates and isothiocyanates

Furanocoumarins

Conclusion

References

Section 6: Policy and Prevention of Foodborne Diseases

Chapter 33. Effects of Food Processing on Disease Agents

Introduction

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

Cleaning

Post-process growth

Conclusion

References

Chapter 34. Food Safety Post-processing: Transportation, Supermarkets, and Restaurants

Introduction

Transportation of food

Retail and food service

Food safety management programs for transportation, retail, and food service

FDA Food Modernization Act

Education, training, and food safety culture

References

Chapter 35. HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases

Introduction

Hazard Analysis and Critical Control Point (HACCP)

Pre-HACCP implementation of systems control

HACCP implementation

FSMA and new science-based, preventive controls

Some points about compliance

Conclusion

References

Chapter 36. The Legal Basis for Food Safety Regulation in the USA and EU

Introduction

Early food laws in the United States

Meat, poultry, and eggs

Non-animal products, dairy, and seafood

Pesticides and food additives

A modern food safety system

Development of food safety law in the European Union

References

Index