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Emerging foodborne pathogens
Description:
Developments such as the increasing globalisation of the food industry, constant innovations in technologies and products and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans, or first associated with a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases.
“Emerging Foodborne Pathogens” is split into two sections. The first deals with identification issues, such as how the pathogen emerges, surveillance methods in US and Europe and how viruses are tracked. The section closes with a chapter on food safety objectives. The second half of the book looks at individual pathogens in detail. These include: Acrobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Enterobacter; Listeria; Prion diseases; Vibrios; and Helicobacter pylori.
Designed for microbiologists and QA staff in the food industry, and food safety scientists working in governments and academia, this collection will prove invaluable for public health policy and decision makers.
About the editors
Yasmine Motarjemi is a food safety manager in the Quality Department at the Nestlé Research Centre, Switzerland
Martin Adams is a Professor of Food Microbiology at Surrey University, UK.
“Emerging Foodborne Pathogens” is split into two sections. The first deals with identification issues, such as how the pathogen emerges, surveillance methods in US and Europe and how viruses are tracked. The section closes with a chapter on food safety objectives. The second half of the book looks at individual pathogens in detail. These include: Acrobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Enterobacter; Listeria; Prion diseases; Vibrios; and Helicobacter pylori.
Designed for microbiologists and QA staff in the food industry, and food safety scientists working in governments and academia, this collection will prove invaluable for public health policy and decision makers.
About the editors
Yasmine Motarjemi is a food safety manager in the Quality Department at the Nestlé Research Centre, Switzerland
Martin Adams is a Professor of Food Microbiology at Surrey University, UK.
Contents:
PART 1 IDENTIFICATION ISSUES
How bacterial pathogens evolve
B Wren, London School of Hygiene and Tropical Medicine, UK
Introduction. Evolution and diversification of bacterial pathogens. Genetic mechanisms of bacterial evolution. Case studies and the evolution of pathogenic Yersinia. Sources of further information. Future studies. Conclusion. Acknowledgments. References.
Surveillance for emerging pathogens in the United States
C R Braden and RV Tauxe, Center for Disease Control and Prevention, USA
Introduction. Detecting new and emerging pathogens. Range of methods used for surveillance in the United States. Use of surveillance data. Future trends. References.
Surveillance of emerging pathogens in Europe
S J O’Brien and I S T Fisher, Health Protection Agency Centre for Infections, UK
Introduction. The WHO surveillance programme for control of foodborne infections and intoxications in Europe. Disease specific networks funded by the European Commission. Other sources of data on foodborne pathogens in Europe. Challenges for European surveillance of emerging foodborne pathogens. Conclusion. Acknowledgments. References.
Tracking emerging pathogens: the case of noroviruses
E Duizer and M Koopmans, National Institute for Public Health and the Environment (RIVM), The Netherlands
Introduction. Detection. Virus tracking. Transmission routes. Prevention and control. Inactivation of caliciviruses. Thoughts on other viruses. Future trends. Additional sources of informatiom. References.
Industrial food microbiology and emerging foodborne pathogens
L Smoot, Nestlé, USA and J-L Cordier Nestlé Nutrition, Switzerland
Introduction. How to approach the issue of emerging pathogens. How to identify emerging risks – sources of information. Control measures during food manufacture. Conclusions. References.
Microbiological risk assessment for emerging pathogens
M Brown and P McClure, Unilever, UK
Introduction. The importance of changes on levels of risk. Interaction with legislation. Users of risk assessments. Risk assessment. Modelling. Risk management. Risk communication. Conclusions. References.
The role of food safety objectives in dealing with emerging pathogens
L G M Gorris, J Bassett and J-M Membre, Unilever, UK
Introduction. Recent Developments in Risk Analysis. Definitions. When setting a PO may be more efficient than establishing an FSO. Designing an FSM system using the new concepts. Conclusions. Acknowledgements. References. Further Reading.
PART 2 INDIVIDUAL PATHOGENS
Acrobacter
S J Forsythe, Nottingham Trent University, UK
Introduction. The Arcobacter genus. Arcobacter identification and typing methods. Methods of detection using growth media. Human and animal infections. Prevention and control measures. Future recognition of Arcobacter species as pathogens. Acknowledgements. References.
Foodborne trematodes and helminths
K D Murrell, Uniformed University of the Health Sciences, USA, D W T Crompton, University of Glasgow, Scotland
Introduction. Biology, transmission and risk to public health. Detection. Economic impact. Prevention, control and treatment. Future trends. Acknowledgments. References.
Emerging strains of E.coli
G Duffy, The National Food Centre, Ireland
Introduction. Detection methods. Sources of VTEC infection in humans. Prevalence of VTEC. Survival, persistence and growth in the food chain. Control measures. Future trends. Sources of further information and advice. References.
Hepatitis viruses
N Cook and A Rzezutka, Central Science Laboratory, UK
Introduction. Characteristics of hepatitis A and E viruses (morphology, pathogenesis, symptoms of infection). Epidemiology. Outbreaks of foodborne hepatitis. Detection methods for hepatitis viruses in foods. Prevalence in the environment and routes of transmission through foodstuffs. Prevention and control. Areas for further research. Sources of further information. Acknowledgments. References.
Prion diseases
J Sigurdson and A Aguzzi, Universitätsspital Zürich, Switzerland
Introduction. Epidemiology. Detection. Transmission. Prevention and control. Future trends. Prion terminology. References.
Vibrios
G B Nair, S M Faruque and D A Sack, ICDDR,B – Centre for Health and Population Research, Bangladesh
Introduction. Taxonomy and brief historical background. Clinical signs and symptoms. Virulence factors. Epidemiology of Vibrio infections. Methods of detection. Subspecies typing. New Pandemic strains of Vibrio parahaemolyticus. Pandemic spread of cholera. Prevention and control. Vibrios: the genomic era. Acknowledgment. References.
Yersinia enterocolitica
T Nesbakken, Norwegian School of Veterinary Science, Norway
Introduction. Taxonomy and characteristics of Yersinia enterocolitica. Phenotype characterisation. Methods of detection. Epidemiology. Risk factors connected to the agent. Risk factors in connection with the host. Risk factors in connection with survival and growth in foods. Risk factors based on epidemiological studies. Prevention and control at different steps of the food chain. Future trends. Sources of further information and advice. References.
Listeria
J McLauchlin, Health Protection Agency Food Safety Microbiology Laboratory, UK
Introduction. Historical summary and emergence of listeriosis as a major foodborne disease. Listeria taxonomy, properties, occurrence and pathogenicity. The disease listeriosis. Epidemiology, surveillance, typing and routes of transmission. Growth and isolation of Listeria. Prevention and control. Future trends. Sources of information and advice. References.
Helicobacter pylori
S F Park, University of Surrey, UK
Introduction. Physiology and growth requirements. Disease associations and mechanisms of virulence. Epidemiology and routes of transmission. Detection methods and culture from clinical samples, food and water. Survival in food and water. Conclusions and future trends. Sources of further information. References.
Enterobacteriaceae
J-L Cordier, Nestle Nutrition, Switzerland
Introduction. Methods of detection. Epidemiology. Health risks and underlying factors. Prevention and control. References.
Campylobacter
R E Mandrell and W G Miller, US Department of Agriculture, USA
Introduction. Seasonal and sporadic disease. Outbreaks. Non-diarrhoeal human disease. Reservoirs of ECS in the food and water supply. Culture and isolation of ECS from human faeces, food and water sources. Detection and differentiation methods. Comparative genomics of C coli, C lari, C upsaliensis and C jejuni. Putative and potential ECS virulence factors. Genotyping. Prevention and control. Conclusions and future trends. Acknowledgments. References.
Mycobacterium paratuberculosis
M W Griffiths, University of Guelph, Canada
Introduction. Johne’s disease. Crohn’s disease. Mycobacterium paratuberculosis and Chrohn’s disease. Prevalence of mycobacterium paratuberculosis in foods. Survival in the environment. Detection, enumeration and typing. Control. Further sources of information. References.
Enterocci
C M A P Franz and W H Holzapfel, Instiute for Hygiene and Toxicology, Germany
Introduction. Habitat. Use of enterococci as probiotics. Infections caused by enterococci and epidemiology. Incidence of virulence factors among food enterococci. Incidence of antibiotic resistances among food enterococci. Survival of gastrointestinal transit. Conclusion. References.
How bacterial pathogens evolve
B Wren, London School of Hygiene and Tropical Medicine, UK
Introduction. Evolution and diversification of bacterial pathogens. Genetic mechanisms of bacterial evolution. Case studies and the evolution of pathogenic Yersinia. Sources of further information. Future studies. Conclusion. Acknowledgments. References.
Surveillance for emerging pathogens in the United States
C R Braden and RV Tauxe, Center for Disease Control and Prevention, USA
Introduction. Detecting new and emerging pathogens. Range of methods used for surveillance in the United States. Use of surveillance data. Future trends. References.
Surveillance of emerging pathogens in Europe
S J O’Brien and I S T Fisher, Health Protection Agency Centre for Infections, UK
Introduction. The WHO surveillance programme for control of foodborne infections and intoxications in Europe. Disease specific networks funded by the European Commission. Other sources of data on foodborne pathogens in Europe. Challenges for European surveillance of emerging foodborne pathogens. Conclusion. Acknowledgments. References.
Tracking emerging pathogens: the case of noroviruses
E Duizer and M Koopmans, National Institute for Public Health and the Environment (RIVM), The Netherlands
Introduction. Detection. Virus tracking. Transmission routes. Prevention and control. Inactivation of caliciviruses. Thoughts on other viruses. Future trends. Additional sources of informatiom. References.
Industrial food microbiology and emerging foodborne pathogens
L Smoot, Nestlé, USA and J-L Cordier Nestlé Nutrition, Switzerland
Introduction. How to approach the issue of emerging pathogens. How to identify emerging risks – sources of information. Control measures during food manufacture. Conclusions. References.
Microbiological risk assessment for emerging pathogens
M Brown and P McClure, Unilever, UK
Introduction. The importance of changes on levels of risk. Interaction with legislation. Users of risk assessments. Risk assessment. Modelling. Risk management. Risk communication. Conclusions. References.
The role of food safety objectives in dealing with emerging pathogens
L G M Gorris, J Bassett and J-M Membre, Unilever, UK
Introduction. Recent Developments in Risk Analysis. Definitions. When setting a PO may be more efficient than establishing an FSO. Designing an FSM system using the new concepts. Conclusions. Acknowledgements. References. Further Reading.
PART 2 INDIVIDUAL PATHOGENS
Acrobacter
S J Forsythe, Nottingham Trent University, UK
Introduction. The Arcobacter genus. Arcobacter identification and typing methods. Methods of detection using growth media. Human and animal infections. Prevention and control measures. Future recognition of Arcobacter species as pathogens. Acknowledgements. References.
Foodborne trematodes and helminths
K D Murrell, Uniformed University of the Health Sciences, USA, D W T Crompton, University of Glasgow, Scotland
Introduction. Biology, transmission and risk to public health. Detection. Economic impact. Prevention, control and treatment. Future trends. Acknowledgments. References.
Emerging strains of E.coli
G Duffy, The National Food Centre, Ireland
Introduction. Detection methods. Sources of VTEC infection in humans. Prevalence of VTEC. Survival, persistence and growth in the food chain. Control measures. Future trends. Sources of further information and advice. References.
Hepatitis viruses
N Cook and A Rzezutka, Central Science Laboratory, UK
Introduction. Characteristics of hepatitis A and E viruses (morphology, pathogenesis, symptoms of infection). Epidemiology. Outbreaks of foodborne hepatitis. Detection methods for hepatitis viruses in foods. Prevalence in the environment and routes of transmission through foodstuffs. Prevention and control. Areas for further research. Sources of further information. Acknowledgments. References.
Prion diseases
J Sigurdson and A Aguzzi, Universitätsspital Zürich, Switzerland
Introduction. Epidemiology. Detection. Transmission. Prevention and control. Future trends. Prion terminology. References.
Vibrios
G B Nair, S M Faruque and D A Sack, ICDDR,B – Centre for Health and Population Research, Bangladesh
Introduction. Taxonomy and brief historical background. Clinical signs and symptoms. Virulence factors. Epidemiology of Vibrio infections. Methods of detection. Subspecies typing. New Pandemic strains of Vibrio parahaemolyticus. Pandemic spread of cholera. Prevention and control. Vibrios: the genomic era. Acknowledgment. References.
Yersinia enterocolitica
T Nesbakken, Norwegian School of Veterinary Science, Norway
Introduction. Taxonomy and characteristics of Yersinia enterocolitica. Phenotype characterisation. Methods of detection. Epidemiology. Risk factors connected to the agent. Risk factors in connection with the host. Risk factors in connection with survival and growth in foods. Risk factors based on epidemiological studies. Prevention and control at different steps of the food chain. Future trends. Sources of further information and advice. References.
Listeria
J McLauchlin, Health Protection Agency Food Safety Microbiology Laboratory, UK
Introduction. Historical summary and emergence of listeriosis as a major foodborne disease. Listeria taxonomy, properties, occurrence and pathogenicity. The disease listeriosis. Epidemiology, surveillance, typing and routes of transmission. Growth and isolation of Listeria. Prevention and control. Future trends. Sources of information and advice. References.
Helicobacter pylori
S F Park, University of Surrey, UK
Introduction. Physiology and growth requirements. Disease associations and mechanisms of virulence. Epidemiology and routes of transmission. Detection methods and culture from clinical samples, food and water. Survival in food and water. Conclusions and future trends. Sources of further information. References.
Enterobacteriaceae
J-L Cordier, Nestle Nutrition, Switzerland
Introduction. Methods of detection. Epidemiology. Health risks and underlying factors. Prevention and control. References.
Campylobacter
R E Mandrell and W G Miller, US Department of Agriculture, USA
Introduction. Seasonal and sporadic disease. Outbreaks. Non-diarrhoeal human disease. Reservoirs of ECS in the food and water supply. Culture and isolation of ECS from human faeces, food and water sources. Detection and differentiation methods. Comparative genomics of C coli, C lari, C upsaliensis and C jejuni. Putative and potential ECS virulence factors. Genotyping. Prevention and control. Conclusions and future trends. Acknowledgments. References.
Mycobacterium paratuberculosis
M W Griffiths, University of Guelph, Canada
Introduction. Johne’s disease. Crohn’s disease. Mycobacterium paratuberculosis and Chrohn’s disease. Prevalence of mycobacterium paratuberculosis in foods. Survival in the environment. Detection, enumeration and typing. Control. Further sources of information. References.
Enterocci
C M A P Franz and W H Holzapfel, Instiute for Hygiene and Toxicology, Germany
Introduction. Habitat. Use of enterococci as probiotics. Infections caused by enterococci and epidemiology. Incidence of virulence factors among food enterococci. Incidence of antibiotic resistances among food enterococci. Survival of gastrointestinal transit. Conclusion. References.
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