Foodborne Infections and Intoxications by Morris, J. Glenn -- Read -- Imperial Library of Trantor

Index

Cover image Title page Table of Contents Copyright 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

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