Guide to foodborne pathogens

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...