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Guide to Foodborne Pathogens 2e
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  • Wiley

More About This Title Guide to Foodborne Pathogens 2e

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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.
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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

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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

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