Guide to Foodborne Pathogens

RONALD G. LABBE is Professor of Food Microbiology in the Department of Food Science at the University of Massachusetts in Amherst. SANTOS GARCIA is Professor of Microbiology in the Department of Microbiology and Immunology at the University of Nuevo Leon in Monterrey, Mexico.

Preface; Contributors; 1. Epidemiology and Globalization of Foodborne Disease (Ewen C. D. Todd); 1.1. Introduction; 1.2. Surveillance of Foodborne Disease; 1.3. Meat and Poultry; 1.4. Fish and Shellfish; 1.5. Eggs and Dairy Products; 1.6. Vegetables and Fruits; 1.7. Environment; 1.8. Surveys of the Public on Knowledge of Foodborne Diseases and Its Prevention; 1.9. High-Risk Populations; 1.10. Policies to Reduce Foodborne Disease; 1.11. Conclusion; Bibliography; 2. Arcobacter and Helicobacter (Irene V. Wesley); 2.1. Arcobacter; 2.2. Helicobacter; Bibliography; 3. Aspergillus (Deepak Bhatnagar and Santos Garcma; 3.1. Introduction; 3.2. Ecology of Aspergillus; 3.3. Isolation of Aspergillus; 3.4. Identification of Aspergillus Species; 3.5. Detection of Mycotoxins; 3.6. Nature of Illness; 3.7. Prevention and Control; References; Bibliography; 4. Bacillus cereus (R. W. Bennett); 4.1. Introduction; 4.2. Nature of Illness; 4.3. Characteristics of Agent; 4.4. Epidemiology; 4.5. Detection of Organism and Toxins; 4.6. Physical Methods for Destruction; 4.7. Prevention and Control; References; Bibliography; 5. Campylobacter (Norman J. Stern); 5.1. Introduction; 5.2. Nature of Disease; 5.3. Characteristics of Agent; 5.4. Epidemiology; 5.5. Detection of Organism; 5.6. Prevention and Control; Bibliography; 6. Clostridium botulinum (Barbara M. Lund and Michael W. Peck); 6.1. Introduction; 6.2. Botulism; 6.3. Properties of C. botulinum and Botulinum Neurotoxins; 6.4. Epidemiology; 6.5. Detection and Isolation; 6.6. Prevention and Control; 6.7. Conclusion; Bibliography; 7. Fusarium (Lloyd B. Bullerman); 7.1. Introduction; 7.2. Nature of Illness in Animals and Humans; 7.3. Characteristics of Fusarium Toxins; 7.4. Detection, Isolation, and Identification; 7.5. Occurrence and Stability of Toxins in Foods; 7.6. Prevention and Control; References; Bibliography; 8. Listeria monocytogenes (Catherine W. Donnelly); 8.1. Introduction; 8.2. Listeriosis in Humans; 8.3. Pathogenesis; 8.4. Foodborne Transmission; 8.5. Sources of Listeria and Food-Processing Environments; 8.6. Detection of Listeria in Foods; 8.7. Conclusion; References; 9. Clostridium perfringens (Norma L. Heredia and Ronald G. Labbi); 9.1. Introduction; 9.2. Nature of Illness in Animals and Humans; 9.3. Characteristics of Agent; 9.4. Epidemiology; 9.5. Detection of Organism; 9.6. Physical Methods for Destruction; 9.7. Prevention and Control; Bibliography; 10. Escherichia coli (Peter Feng); 10.1. Introduction; 10.2. Nature of Illness and Epidemiology; 10.3. Detection of Organism and Pathogenticity Testing; 10.4. Physical Methods for Destruction; 10.5. Prevention and Control; References; Bibliography; 11. Salmonella (Jean-Yves D'Aoust); 11.1. Introduction; 11.2. Nature of Illness; 11.3. Characteristics of Salmonella spp; 11.4. Epidemiology; 11.5. Detection; 11.6. Physical Methods for Destruction; 11.7. Prevention and Control; References; 12. Shigella (David W. K. Acheson); 12.1. Introduction; 12.2...