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Foodborne infections and intoxications /
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness o...
| Clasificación: | Libro Electrónico |
|---|---|
| Otros Autores: | , |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Amsterdam :
Elsevier/Academic,
2013.
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| Edición: | 4th ed. |
| Colección: | Food science and technology (Academic Press)
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Machine generated contents note: SECTION 1 FOODBORNE DISEASE: EPIDEMIOLOGY AND DISEASE BURDEN
- ch. 1 Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally / Patricia M. Griffin
- Introduction
- Estimates of foodborne disease in the United States
- Major known pathogens
- Unspecified agents
- Estimation in other countries
- Global efforts
- Methodological considerations
- Conclusions
- References
- ch. 2 The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations / Michael B. Batz
- 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
- Ranking pathogen/food combinations
- Acknowledgments
- References
- ch. 3 Microbial Food Safety Risk Assessment / Anna Lammerding
- Introduction
- Background
- Managing microbial food safety risks
- The risk assessment framework
- Hazard identification
- Exposure-assessment
- Hazard characterization
- Risk characterization
- Risk assessment approaches
- Summary
- References
- ch. 4 Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications / Julie A. Caswell
- Introduction
- Building blocks for a risk-based food safety system
- Elements of a risk-based food safety system
- Step 1 Strategic planning
- Step 2 Public health risk ranking
- Step 3 Targeted information gathering and consideration of other factors
- Step 4 Analysis and selection of interventions
- Step 5 Design of intervention plans
- Step 6 Monitoring and review
- The overall risk-based decision process
- Challenges in implementing risk-based food safety systems
- Summary
- References
- SECTION 2 FOODBORNE INFECTIONS: BACTERIAL
- ch. 5 Pathogen Updates: Salmonella / Tine Hald
- Introduction
- The disease in man
- Symptoms and sequelae
- Incidence and burden of human salmonellosis
- Epidemiology and disease transmission in humans
- Microbiology
- Classification
- Characterization and virulence
- Typing methods for tracing the sources of human infections
- Source attribution: approaches and discussion of studies
- Source attribution using microbial subtyping
- Source attribution using outbreak data
- Source attribution using systematic review of case-control studies
- Other approaches for source attribution
- Discussion of sources of human salmonellosis
- Prevention and control
- Prevention and control at the farm level
- Control and prevention post harvest
- Conclusions
- References
- ch. 6 Clostridium perfringens Gastroenteritis / V.K. Juneja
- Introduction
- Clinical features
- Symptoms associated with foodborne illness
- Mode of action of C. perfringens enterotoxin
- Microbiology
- Taxonomy
- Location of CPE
- Factors affecting growth
- Growth during cooling
- Sporulation
- Enterotoxin formation during sporulation
- Spore heat resistance
- Spore germination
- Detection of the organism and enterotoxin
- Molecular methods
- Exposure pathways
- Reservoirs
- Points of entry
- Infectious dose
- Prevention and control
- References
- ch. 7 Vibrios / Valerie J. Harwood
- Introduction
- Clinical features
- Disease manifestations
- Host susceptibility
- Microbiology
- Genetics and evolution of pathogenic Vibrios
- Diagnosis and species identification
- Detection of virulence factors
- Molecular and genomic typing
- Exposure pathways
- Reservoirs and entry into the food supply
- Approaches to food attribution
- Prevention and control
- Hazard analysis of critical control points
- Vibrio monitoring
- Post-harvest processing
- Conclusions
- References
- ch. 8 Escherichia coli / Phillip I. Tarr
- Introduction
- Enterohemorrhagic E. coli (EHEC)
- Clinical features of EHEC infections
- Microbiology of EHEC infections
- Exposure pathways for EHEC infections
- Prevention and control of EHEC infections
- Enterotoxigenic E. coli (ETEC)
- Clinical features of ETEC infections
- Microbiology of ETEC infections
- Exposure pathways for ETEC infections
- Prevention and control of ETEC infections
- Enteropathogenic E. coli (EPEC)
- Clinical features of EPEC infections
- Microbiology of EPEC infections
- Exposure pathways for EPEC infections
- Prevention and control of EPEC infections
- Enteroaggregative E. coli (EAEC)
- History
- Clinical features of EAEC infections
- Microbiology of EAEC infections
- Exposure pathways for EAEC infections
- Prevention and control of EAEC infections
- Enteroinvasive E. coli (EIEC)
- Clinical features of EIEC infections
- Microbiology of EIEC infections
- Exposure pathways for EIEC infections
- Prevention and control of EIEC infections
- Diffusely adhering E. coli (DAEC)
- Clinical features of DAEC infections
- Microbiology of DAEC infections
- Exposure pathways for DAEC infections
- Prevention and control of DAEC infections
- The 2011 Escherichia coli O104:H4 outbreak
- Acknowledgments
- References
- ch. 9 Campylobacter / Sabine Kienesberger
- Introduction
- The acute clinical illness
- Sequels of infection
- Genetics, characteristics and evolution
- Diagnosis and identification
- Diagnosis
- Identification
- Typing schemes
- Exposure pathways
- risk factors for human illness
- Poultry consumption
- Commercially prepared foods
- Unpasteurized milk
- Water
- Zoonotic transmission
- Foreign travel
- Treatment indication and antimicrobial usage
- Point of entry into the food supply and prevention
- Processing controls
- Food handling
- Zoonosis prevention
- Food
- Milk and water
- Other Campylobacter species
- C. lari
- C. fetus subspecies fetus
- C. hyointestinalis
- C. upsaliensis
- Acknowledgments
- References
- ch. 10 Yersinia / Truls Nesbakken
- Introduction
- Clinical features of illness associated with infection in humans
- Impact of host susceptibility on occurrence of illness
- Microbiology
- Phenotypic characterization
- Yersinia pseudotuberculosis
- Characteristics of Y. enterocolitica and Y. pseudotuberculosis including genetics and evolutionary considerations
- Approaches to diagnosis and identification
- Exposure pathways
- Reservoirs
- Infectious dose, pathogenesis, and immunity
- Approaches to food attribution
- Y. pseudotuberculosis
- Occurrence in animals
- Water and vegetables
- Prevention and control
- General control aspects connected to survival and growth of Y. enterocolitica
- Control in the meat chain
- Control of milk and dairy products
- Drinking water and vegetables
- Animal contact
- Y. pseudotuberculosis
- References
- ch. 11 Listeria / Renato H. Orsi
- Introduction
- Microbiological characteristics of Listeria spp
- Nature of infection in man and animals
- Risks of Listeria monocytogenes contamination
- Listeria monocytogenes as a high risk in ready-to-eat (RTE) foods
- Prevalence of Listeria monocytogenes in foods
- Quantitative microbiological risk assessment (QMRA) of L. monocytogenes in RTE foods
- Persistence of Listeria monocytogenes in processing environments
- Prevention and control of listeriosis
- Detection of Listeria spp. and L. monocytogenes
- Subtyping of L. monocytogenes
- Prevention and treatment of listeriosis
- Concluding remarks
- References
- ch. 12 Shigella / Anna Bowen
- Introduction
- Clinical features of illness associated with infection
- Microbiology
- Exposure pathways
- Prevention and control
- References
- ch. 13 Streptococcal Disease / J. Glenn Morris, Jr.
- Introduction
- Clinical presentation
- Streptococcal pharyngitis
- Foodborne streptococcal disease
- Microbiology
- Exposure pathways
- Prevention and control
- References
- ch. 14 Aeromonas and Plesiomonas / Christopher J. Grim
- Introduction
- Clinical features
- Gastroenteritis
- Extraintestinal infections
- Host susceptibility
- Microbiology
- Aeromonas
- Virulence factors of Aeromonas spp
- Aeromonas spp. and clinical syndrome
- Isolation of Aeromonas
- Plesiomonas shigelloides
- Isolation of P. shigelloides
- Exposure pathways
- Food attribution
- Prevention and control
- References
- ch. 15 Brucellosis / Morris E.
- Potter
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- Acknowledgments
- References
- ch. 16 Cronobacter Species (formerly Enterobacter sakazakii) / S. Fanning
- Introduction
- Clinical features of illness associated with infection
- Microbiology
- General features
- Thermoresistance properties
- Isolation and identification
- Species-specific identification
- Serotyping
- Virulence mechanisms
- Exposure pathways
- Prevention and control
- References
- SECTION 3 FOODBORNE INFECTIONS: VIRAL
- ch. 17 Noroviruses / Stephanie M. Karst
- Introduction
- Clinical features
- Disease manifestations
- Genetic diversity
- Epidemiology
- Host susceptibility
- Microbiology
- Norovirus diagnostics
- Exposure pathways
- Reservoirs
- Points of entry and movement from farm to fork
- Approaches to food attribution
- Prevention and control
- Food processing to eliminate noroviruses
- Advances in norovirus vaccination and development of therapeutics
- References
- ch. 18 Hepatitis A / Umid M. Sharapov
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- References
- ch. 19 Hepatitis E / Eyasu H. Teshale
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- References
- ch. 20 Astroviruses as Foodborne Infections / Stacey Schultz-Cherry
- Introduction
- Clinical features of illness
- Microbiology
- Diagnosis/Detection
- Exposure pathways
- Prevention and control
- References
- ch. 21 Rotavirus / Umesh D. Parashar
- Introduction.
- Note continued: Clinical features
- Age distribution
- Clinical presentation
- Microbiology
- Rotavirus structure
- Rotavirus classification
- Strain prevalence
- Diagnosis
- Immunity
- Exposure pathways
- Prevention and control
- Endemic childhood rotavirus disease
- Foodborne rotavirus disease
- References
- ch. 22 Sapovirus / Jan Vinje
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- References
- SECTION 4 FOODBORNE INFECTIONS: PARASITES AND OTHERS
- ch. 23 Toxoplasma gondii / Arie Havelaar
- Introduction
- Toxoplasmosis
- Congenital toxoplasmosis
- Acquired toxoplasmosis
- Microbiology
- Life cycle
- Genetic variation
- Subtyping
- Exposure pathways
- Sources of infection
- Source attribution
- Prevention and control
- Primary prevention
- Secondary prevention
- References
- ch. 24 Mycobacterial Species / Michael J. Dark
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- References
- ch. 25 Trichinella / Heather Stockdale Walden
- Introduction
- Clinical features
- Biology of Trichinella
- From farm to fork
- Control and prevention
- References
- ch. 26 Food Safety Implications of Prion Disease / Jurgen A. Richt
- Introduction
- Clinical features
- Microbiology
- Exposure pathways
- Prevention and control
- References
- SECTION 5 INTOXICATIONS
- ch. 27 Clostridium botulinum / Kristin Marshall
- Introduction
- Characteristics of the disease
- Botulism
- Diagnosis of botulism
- Microbiology
- Characteristics
- Genetics and evolutionary considerations
- BoNT structure and function
- Isolation and identification of C. botulinum and botulinum neurotoxins
- Exposure pathways
- Reservoirs
- Infectious dose
- Food attribution
- Prevention and control
- Spore destruction
- Growth inhibition
- References
- ch. 28 Staphylococcal Food Poisoning / Maria Teresa Destro
- Introduction
- Clinical features
- The microorganism
- Staphylococcal enterotoxins
- Detection of S. aureus and enterotoxins
- Exposure pathways
- Factors influencing growth and survival
- Reservoirs
- Outbreaks
- Prevention and control
- Conclusions
- References
- ch. 29 Bacillus cereus / Mansel W. Griffiths
- Introduction
- Clinical features of Bacillus cereus food poisoning
- Bacillus cereus diarrheal syndrome
- Bacillus cereus emetic syndrome
- Characteristics of Bacillus cereus
- Growth and survival
- Identification of Bacillus cereus
- Presence of B. cereus in foods
- Treatment and prevention
- References
- ch. 30 Mycotoxins / John I. Pitt
- Introduction
- Aflatoxins
- Health effects
- Fungal species producing aflatoxins
- Aflatoxin formation in crops and its control
- Ochratoxin A
- Health effects
- Fungal species producing OTA
- Control of OTA formation in crops
- Fumonisins
- Health effects
- Fungal species producing fumonisins
- Control of fumonisin formation in crops
- Deoxynivalenol (DON)
- Health effects
- Fungal species producing DON
- Control of DON formation in crops
- Zearalenone
- Health effects
- Fungal species producing zearalenone and control
- Methodology in mycotoxin detection
- References
- ch. 31 Seafood Intoxications / J. Glenn Morris
- Introduction
- Ciguatera fish poisoning (CFP)
- Diagnosis, clinical symptoms, and treatment
- Paralytic shellfish poisoning (PSP)
- Diagnosis, clinical symptoms, and treatment
- Neurotoxic shellfish poisoning (NSP)
- Diagnosis, clinical symptoms, and treatment
- Amnesic shellfish poisoning (ASP)
- Diagnosis, clinical symptoms, and treatment
- Diarrheic shellfish poisoning (DSP)
- Diagnosis, clinical symptoms, and treatment
- Tetrodotoxin poisoning/puffer fish poisoning
- Diagnosis, clinical symptoms, and treatment
- Scombroid poisoning
- Diagnosis, clinical symptoms, and treatment
- Prevention of seafood intoxication
- References
- References related to Figure 31.1 (all accessed on 1/24/2012)
- ch. 32 Plant Toxins / Ikhlas A. Khan
- Introduction
- Alkaloids
- Pyrrolizidine alkaloids
- Tropane alkaloids
- Quinolizidine alkaloids
- Glycoalkaloids
- Pyrimidine alkaloids
- Cyanogenic glycosides
- Glucosinolates and isothiocyanates
- Furanocoumarins
- Conclusion
- References
- SECTION 6 POLICY AND PREVENTION OF FOODBORNE DISEASES
- ch. 33 Effects of Food Processing on Disease Agents / Alfredo C. Rodriguez
- Introduction
- Food processing
- Hazard analysis and critical control point (HACCP)
- Drying
- Refrigeration
- Freezing
- Canning
- sterilization and pasteurization
- Trimming and cleaning
- Fermentation
- Nixtamalization
- 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
- Inactivation
- Calculation of the population density
- Cleaning
- Post-process growth
- Conclusion
- References
- ch. 34 Food Safety Post-processing: Transportation, Supermarkets, and Restaurants / David Z. McSwane
- Introduction
- Transportation of food
- Food safety risks and preventive measures during transportation
- Retail and food service
- Food safety risk factors for food service, restaurant, and retail food establishments
- The Conference for Food Protection
- The FDA Food Code
- Food safety management programs for transportation, retail, and food service
- Good manufacturing practices (GMPs)
- Good retail practices (GRPs)
- Risk-based inspections
- Global food safety initiative
- FDA Food Modernization Act
- Education, training, and food safety culture
- References
- ch. 35 HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases / Neal D. Fortin
- Introduction
- Hazard Analysis and Critical Control Point (HACCP)
- Pre-HACCP implementation of systems control
- HACCP implementation
- HACCP implementation for seafood
- HACCP implementation for raw juice
- HACCP implementation for meat and poultry
- HACCP for retail food establishments
- FSMA and new science-based, preventive controls
- Mandatory risk-based preventive controls
- Mandatory produce safety standards
- Contaminant-specific, science-based performance standards
- Inspection and compliance
- Some points about compliance
- Prerequisites neglect
- Preparing a risk control plan
- Verification, validation, and monitoring
- Conclusion
- References
- ch. 36 The Legal Basis for Food Safety Regulation in the USA and EU / David Plunkett
- Introduction
- Early food laws in the United States
- The advent of federal regulation
- Meat, poultry, and eggs
- The federal meat inspection acts
- Additional legislation for meat, poultry, and eggs
- Non-animal products, dairy, and seafood
- The Pure Food and Drugs Act
- The Food, Drug, and Cosmetic Act (FDCA)
- Dairy
- Seafood
- Pesticides and food additives
- The Federal Insecticide, Fungicide and Rodenticide Act (FIFRA)
- The Food Quality Protection Act (FQPA)
- A modern food safety system
- Hazard Analysis and Critical Control Points (HACCP)
- The 2011 FDA Food Safety Modernization Act
- Development of food safety law in the European Union
- European food law from the Middle Ages to today
- Food safety crises 1990-2002 and modern developments
- Elements of European food law
- Challenges for European food law
- References.