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Emerging foodborne pathogens

Edited by Y Motarjemi, Nestec, Switzerland and M Adams, University of Surrey, UK

Woodhead Food Series No. 123

...this collection will prove invaluable for public health policy and decision makers.
Food and Drink Network UK

…covers some of the most important emerging pathogens and how they can be identified, traced and controlled.
Industrie Alimentari

…highly informative, up-to-date and easy to read, providing essential information for all food microbiologists as well as food scientists with an interest in food safety. All scientists working with food pathogens or involved with food safety would benefit from having access to a copy.
Society for General Microbiology

 - discusses identification issues
 - looks at surveillance methods and the tracking of viruses
 - looks at individual pathogens in detail

Developments such as the increasing globalisation of the food industry, new 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 to 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 dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.

After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci.

Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community.

ISBN 1 85573 963 1
ISBN-13: 978 1 85573 963 5
May 2006
656 pages  234 x 156mm  hardback  
£165.00 / US$280.00 / €205.00

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About the editors

Yasmine Motarjemi is Corporate Food Safety Manager in the Quality Department at Nestec Ltd, Switzerland

Martin Adams is Professor of Food Microbiology at Surrey University, UK.

Titles which may also be of interest:
Understanding pathogen behaviour
Detecting pathogens in food
Foodborne pathogens
Food spoilage microorganisms

Contents

PART 1 IDENTIFICATION ISSUES
PART 2 INDIVIDUAL PATHOGENS

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 cevelopments 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 and 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, 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 Rzeżutka, 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