Guide to Foodborne Pathogens

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.

Auteur

Professor Santos García, Department of Microbiology
and Immunology, University of Nuevo Leon, San Nicolas, New Mexico,
USA

Professor Ronald G. Labbé, Department of Food
Science, University of Massachusetts, Amherst, USA

Résumé
Guide to Foodborne Pathogens covers pathogensbacteria, viruses, and parasitesthat 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.

Contenu

Contributors vii

1 Globalization and epidemiology of foodborne disease
1

Ewen C. D. Todd

2 Staphylococcus aureus 26

Reginald W. Bennett, Jennifer M. Hait and Sandra M.
Tallent

3 Listeria monocytogenes 45

Catherine W. Donnelly and Francisco Diez-Gonzalez

4 Bacillus cereus 75

Toril Lindbäck and Per Einar Granum

5 Clostridium perfringens 82

Norma L. Heredia and Ronald G. Labbé

6 Clostridium botulinum 91

Barbara M. Lund and Michael W. Peck

7 Salmonella 112

Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh
Nayak

8 Shigella species 138

Keith A. Lampel

9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio
cholerae 148

Salina Parveen and Mark L. Tamplin

10 Yersinia enterocolitica 177

Saumya Bhaduri and James L. Smith

11 Campylobacter 188

Santos Garcia and Norma L. Heredia

12 Arcobacter and Helicobacter 197

Irene V. Wesley

13 Brucella 210

Axel Cloeckaert and Michel S. Zygmunt

14 Escherichia coli 222

Peter Feng

15 Cronobacter spp. (formerly Enterobacter sakazakii)
241

Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus
Fanning

16 Aflatoxins and Aspergillus flavus 257

Deepak Bhatnagar and Santos Garcia

17 Fusarium and fumonisins: Toxigenic Fusarium species in
cereal grains and processed foods 273

Andreia Bianchini and Lloyd B. Bullerman

18 Other moulds and mycotoxins 284

Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin
Sillué

19 Foodborne protozoa 303

Ynes R. Ortega and Martin Kváè

20 Taenia solium, Taenia saginata and Taenia asiatica
317

Ana Flisser Steinbruch

21 Other foodborne helminthes 329

M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de
León and Dante S. Zarlenga

22 Foodborne viruses 352

Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann
Jaykus and Juan S. Leon

23 Seafood toxins 377

James M. Hungerford

24 Prion diseases 399

Debbie McKenzie and Judd Aiken

25 Forthcoming new technologies for microbial detection
414

Arun K. Bhunia

26 Stress adaptation, survival and recovery of foodborne
pathogens 422

Alissa M. Wesche and Elliot T. Ryser

27 Microbial biofilms and food safety 438

L. A. McLandsborough

28 Bacteriophage biocontrol 448

Lars Fieseler and Martin J. Loessner

Index 457