Preface to third edition 12 Preface to second edition 14 Preface to first edition 16 Chapter 1 : Foodborne infections 18 1.1 The microbial world and its relationship to food 19 1.2 Origins of safe food production 25 1.3 Overview of foodborne illness 27 1.4 Public perception of safe food 32 1.5 Causes of foodborne illness 36 1.6 Food poisoning due to common food commodities 39 1.6.
1 Milk and milk products 39 1.6.2 Meat products 40 1.6.3 Fresh produce 41 1.6.4 Low-water activity (aw) and low-moisture foods 41 1.7 Host-related issues 43 1.
8 Hygiene hypothesis 46 1.9 Chronic sequelae following foodborne illness 47 1.10 The size of the foodborne illness problem 49 1.11 The cost of foodborne diseases 60 1.12 Changes in antimicrobial resistance of foodborne pathogens 65 1.12.1 Bacterial antibiotic resistance in agriculture and aquaculture 65 1.12.
2 Antibiotics of concern and resistance mechanisms 69 1.12.3 Polymixin and plasmid-encoded colistin resistance 71 1.12.4 Livestock-associated methicillin-resistant Staphylococcus aureus (LA-MRSA) 73 1.13 Food safety following natural disasters, and conflict 74 1.14 Food microbiology foodborne diseases and climate change 75 Chapter 2 : Basic aspects 77 2.1 The human intestinal tract 77 2.
2 The normal human intestinal flora 78 2.3 Host resistance to foodborne infections 83 2.4 Bacterial cell structure 86 2.4.1 Morphology 86 2.4.2 Cell membrane structure and the Gram stain 86 2.4.
3 Lipopolysacharide (LPS, O antigen) 88 2.4.4 Flagella (H antigen) 89 2.4.5 Capsule (K- and Vi-antigen) 90 2.5 Bacterial toxins and other virulence determinants 91 2.5.1 Bacterial endotoxins and exotoxins 91 2.
5.2 Pathogenicity islands 97 2.5.3 Bacterial toxins encoded in bacteriophages 99 2.6 Microbial growth cycle 99 2.7 Death kinetics 101 2.7.1 Expressions 101 2.
7.2 Decimal reduction times (D-values) and z values 102 2.8 Factors affecting microbial growth 105 2.8.1 Intrinsic and extrinsic factors affecting microbial growth 106 2.8.2 Water activity 106 2.8.
3 pH 108 2.8.4 Temperature 109 2.8.5 Interplay of factors affecting microbial growth in foods 109 2.9 Microbial response to stress 110 2.9.1 General stress response (GSR) 111 2.
9.2 pH stress 113 2.9.3 Heat-shock 114 2.9.4 Cold-shock 116 2.9.5 Osmotic shock 117 2.
10 Predictive modeling 118 2.10.1 Predicting modeling development 119 2.10.2 Primary models and the Gompertz and Baranyi equations 121 2.10.3 Secondary models 124 2.10.
4 Tertiary models 125 2.10.5 Application of predictive microbial modeling 126 Chapter 3 : Food preservation and spoilage organisms 128 3.1 Spoilage microorganisms 128 3.1.1 Spoilage microorganisms 130 3.1.2 Spoilage of diary products 133 3.
1.3 Spoilage of meat products 134 3.1.4 Fish spoilage 136 3.1.5 Egg spoilage 136 3.1.6 Cereals and grain 137 3.
2 Shelf-life indicators 138 3.3 Methods of preservation and shelf-life extension 141 3.4 Preservatives 143 3.4.1 Organic acids 144 3.4.2 Hydrogen peroxide and lactoperoxidase system 144 3.4.
3 Chelators 146 3.4.4 Non-acidic preservatives 146 3.4.5 Preservation due to weak acids and low pH 148 3.4.6 Biopreservatives 148 3.5 Physical methods of preservation 150 3.
5.1 Preservation by heat-treatment 150 3.5.2 High pressure treatment. 152 3.5.3 Ohmic heating and radio frequency 154 3.5.
4 Pulsed electric fields 154 3.5.5 Ultrasound 155 3.5.6 Intense light pulse 155 3.5.7 Food irradiation 156 3.5.
8 Cold plasma and low-energy electrons for food surface decontamination 163 3.6 Packaging 164 3.6.1 Reduced oxygen packaging, modified atmosphere packaging and active packaging 164 3.6.2 Antimicrobial packaging and nanotechnology 167 3.7 Fermented food products 170 3.7.
1 Fermented milk products 170 3.7.2 Fermented meat products 174 3.7.3 Fermented vegetables 175 3.7.4 Fermented protein foods; shoyu and miso 175 3.8 Organisms involved in the production of fermented foods 175 3.
8.1 Lactic acid bacteria 177 3.8.2 Bifidobacterium species 184 3.8.3 Other organisms 187 3.9 Functional foods: probiotics and gut modulation 188 3.9.
1 Qualified Presumption of Safety (QPS) and Generally Regarded as Safe (GRAS) 188 3.9.2 Functional foods and probiotics 190 3.9.3 Probiotic studies 194 3.9.4 Novel organisms - modulation of gut microbiota 196 Chapter 4 : Bacterial foodborne pathogens 199 4.1 Indicator organisms 200 4.
1.1 Coliforms 202 4.1.2 Enterobacteriaceae 203 4.1.3 Enterococci 203 4.1.4 Bacteriophages 204 4.
2 Campylobacter jejuni, C. coli and C. lari 205 4.2.1 General description 205 4.2.2 Campylobacter infections 207 4.2.
3 Campylobacter jejuni typing 209 4.2.4 Virulence factors 212 4.2.5 Whole genome sequence analysis 216 4.2.6 Sources and control of Campylobacter jejuni 218 4.3 Salmonella serovars 221 4.
3.1 General description 221 4.3.2 Salmonella serotypes 223 4.3.3 Infections caused by Salmonella serovars 227 4.3.4 Virulence factors of Salmonella serovars 232 4.
3.5 Whole genome analysis 233 4.3.6 Sources and control of Salmonella serovars 235 4.3.7 Salmonella serovar outbreaks 238 4.4 Pathogenic Escherichia coli 245 4.4.
1 General description 245 4.4.2 E. coli pathovars 245 4.4.3 Infections caused by E. coli pathovars 247 4.4.
4 Virulence factors 254 4.4.5 Whole genome analysis 255 4.4.6 Sources and control of E. coli pathovars 257 4.4.7 Outbreaks caused by E.
coli pathovars 259 4.5 Shigella dysenteriae and Sh. sonnei 267 4.5.1 General description 267 4.5.2 Shigellosis 268 4.5.
3 Virulence factors 268 4.5.4 Shigella sonnei outbreak 270 4.6 Cronobacter species 271 4.6.1 General description 271 4.6.2 Infections due to Cronobacter species 272 4.
6.3 Identification and typing methods for Cronobacter species 273 4.6.4 Virulence factors 274 4.6.5 Sources and control of Cronobacter species 276 4.6.6 Cronobacter outbreaks 279 4.
7 Vibrio cholerae, V. parahaemolyticus , and V. vulnificus 280 4.7.1 General description 280 4.7.2 Infections due to Vibrio species 281 4.7.
3 Virulence factors 284 4.7.4 Sources and control 286 4.8 Brucella melitensis, Br. abortus and Br. suis 287 4.8.1 General description 287 4.
8.2 Brucellosis 288 4.9 Yersinia enterocolitica 289 4.9.1 General description 289 4.9.2 Yersiniosis 289 4.9.
3 Sources and control 291 4.9.4 Outbreaks due to Y. enterocolitica 292 4.10 Aeromonas hydrophila, A. caviae and A. sobria 293 4.10.
1 General description 293 4.10.2 A. hydrophila gastroenteritis 293 4.10.3 Sources and control 295 4.11 Pleisiomonas shigelloides 296 4.11.
1 General description 296 4.11.2 Plesiomonas infections 296 4.11.3 Sources and control 297 4.12 Listeria monocytogenes 298 4.12.1 General description 298 4.
12.2 Listeriosis 299 4.12.3 Lineages and typing L. monocytogenes 301 4.12.4 Virulence factors 304 4.12.
5 Whole genome sequencing of L. monocytogenes 309 4.12.6 Sources and control of L. monocytogenes 312 4.12.7 L. monocytogenes outbreaks 315 4.
13 Staphylococcus aureus 324 4.13.1 General description 324 4.13.2 Infections associated with St. aureus 325 4.13.3 Virulence factors 326 4.
13.4 Sources and control 326 4.14 Clostridium perfringens 328 4.14.1 General description 328 4.14.2 Cl. perfringens infections 328 4.
14.3 Sources and control 330 4.15 Clostridium botulinum 330 4.15.1 General description 330 4.15.2 Cl. botulinum intoxication 331 4.
15.3 Sources and control 332 4.16 Bacillus cereus group 332 4.16.1 General description 332 4.16.2 B. cereus foodborne infections 334 4.
16.3 Virulence traits 335 4.16.4 Sources and control 336 4.17 Enterococcus and Streptococcus species. 338 4.17.1 General description 338 4.
17.2 Enterococcus faecalis and E. faecium 339 4.17.3 Streptococcus pyogenes, Group A streptococci 340 4.17.4 Virulence traits 341 4.18 Emerging and uncommon foodborne pathogens 342 4.
18.1 Arcobacter genus 346 4.18.2 Campylobacter concisus 349 4.18.3 Enteroaggregative Escherichia coli (EAEC), E. coli O55 and E. coli O26 350 4.
18.4 Escherichia albertii 355 4.18.5 Providencia alcalifaciens 358 4.18.6 Clostridium difficile 359 4.18.7 Mycobacterium paratuberculosis 363 4.
18.8 Acinetobacter species 364 4.18.9 Nanobacteria 365 Chapter 5: Foodborne pathogens: viruses, toxins, parasites and prions 366 5.1 Foodborne viruses 366 5.1.1 Norovirus 370 5.1.
2 Hepatitis A 376 5.1.3 Hepatitis E. 381 5.1.4 Rotaviruses 382 5.1.5 Small round viruses, astroviruses, Sapporo-like viruses, adenoviruses and parvoviruses 384 5.
1.6 Human enteroviruses 386 5.2 Seafood and shellfish poisoning 387 5.2.1 Ciguatera poisoning 388 5.2.2 Scombroid poisoning 388 5.2.
3 Paralytic shellfis.