Introduction
Part 1: Identifying emerging pathogens
1 How bacterial pathogens evolve
1.1 Introduction
1.2 Evolution and diversification of bacterial pathogens
1.3 Genetic mechanisms of bacterial evolution
1.4 Case studies and the evolution of pathogenic Yersinia
1.5 Sources of further information
1.6 Future studies
1.7 Conclusion
1.8 Acknowledgements
1.9 References
2 Surveillance for emerging pathogens in th[...]
Introduction
Part 1: Identifying emerging pathogens
1 How bacterial pathogens evolve
1.1 Introduction
1.2 Evolution and diversification of bacterial pathogens
1.3 Genetic mechanisms of bacterial evolution
1.4 Case studies and the evolution of pathogenic Yersinia
1.5 Sources of further information
1.6 Future studies
1.7 Conclusion
1.8 Acknowledgements
1.9 References
2 Surveillance for emerging pathogens in the United States
2. 1 Introduction
2.2 Detecting new and emerging pathogens
2.3 Range of methods used for surveillance in the United States
2.4 Use of surveillance data
2.5 Future trends
2.6 References
3 Surveillance of emerging pathogens in Europe
3.1 Introduction
3.2 The WHO surveillance programme for control of foodborne infections and intoxications in Europe
3.3 Disease-specific networks funded by the European Commission
3.4 Other sources of data on foodborne pathogens in Europe
3.5 Challenges for European surveillance of emerging foodborne pathogens
3.6 Conclusion
3.7 Acknowledgements
3.8 References
4 Tracking emerging pathogens: the case of noroviruses
4.1 Introduction
4.2 Detection
4.3 Virus tracking
4.4 Transmission routes
4.5 Prevention and control
4.6 Inactivation of caliciviruses
4.7 Thoughts on other viruses
4.8 Future trends
4.9 Additional sources of information
4.10 References
5 Industrial food microbiology and emerging foodborne pathogens
5.1 Introduction
5.2 How to approach the issue of emerging pathogens
5.3 How to identify emerging risks - sources of information
5.4 Control measures during food manufacture
5.5 Conclusions
5.6 References
6 Microbiological risk assessment for emerging pathogens
6.1 Introduction
6.2 The importance of changes on levels of risk
6.3 Interaction with legislation
6.4 Users of risk assessments
6.5 Risk assessment
6.6 Modelling
6.7 Risk management
6.8 Risk communication
6.9 Conclusions
6.10 References and further reading
7 Food safety objectives and related concepts: the role of the food industry
7.1 Introduction
7.2 Recent developments in risk analysis
7.3 Definitions
7.4 When setting a PO may be more efficient than establishing an FSO
7.5 Designing an FSM system using the new concepts
7.6 Conclusions
7.7 References
7.8 Further reading
Part II: Individual pathogens
8 Arcobacter
8.1 Introduction
8.2 The Arcobacter genus
8.3 Arcobacter identification and typing methods
8.4 Methods of detection using growth media
8.5 Human and animal infections
8.6 Prevention and control measures
8.7 Future recognition of Arcobacter species as pathogens
8.8 Acknowledgements
8.9 References
9 Foodborne trematodes and helminths
9.1 Introduction
9.2 Zoonotic parasite biology and impact on public health
9.3 Detection
9.4 Economic impact
9.5 Prevention, control and treatment
9.6 Future trends
9.7 Acknowledgements
9.8 References
10 Emerging pathogenic E. coli
10.1 Introduction
10.2 Detection methods
10.3 Sources of VTEC infection in humans
10.4 Prevalence of VTEC
10.5 Survival, persistence and growth in the food chain
10.6 Control measures
10.7 Future trends
10.8 Sources of further information and advice
10.9 References
11 Hepatitis viruses
11.1 Introduction
11.2 Characteristics of hepatitis A and E viruses (morphology, pathogenesis, symptoms of infection)
11.3 Epidemiology
11.4 Outbreaks of foodborne hepatitis
11.5 Detection methods for hepatitis viruses in foods
11.6 Prevalence in the environment and routes of transmission through foodstuffs
11.7 Prevention and control
11.8 Areas for further research
11.9 Sources of further information
11.10 Acknowledgement
11.11 References
12 Prion diseases
12.1 Introduction
12.2 Epidemiology
12.3 Detection
12.4 Transmission
12.5 Prevention and control
12.6 Future trends
12.7 Prion terminology
12.8 References
13 Vibrios
13.1 Introduction
13.2 Taxonomy and brief historical background
13.3 Clinical signs and symptoms
13.4 Virulence factors
13.5 Epidemiology of Vibrio infections
13.6 Methods of detection
13.7 Subspecies typing
13.8 New pandemic strains of Vibrio parahaemolyticus
13.9 Pandemic spread of cholera
13.10 Prevention and control
13.11 Vibrios: the genomic era
13.12 Acknowledgement
13.13 References
14 Yersinia enterocolitica
14.1 Introduction
14.2 Taxonomy and characteristies of Yersinia enterocolitica
14.3 Phenotype characterisation
14.4 Methods of detection
14.5 Epidemiology
14.6 Risk factors connected to the agent
14.7 Risk factors in connection with the host
14.8 Risk factors in connection with survival and growth in foods
14.9 Risk factors based on epidemiological studies
14.10 Prevention and control at different steps of the food chain
14.11 Future trends
14.12 Sources of further information and advice
14.13 References
15 Listeria
15.1 Introduction
15.2 Historical summary and emergence of listeriosis as a major foodbome disease
15.3 Listeria taxonomy, properties, occurrence and pathogenicity
15.4 The disease listeriosis
15.5 Epidemiology, surveillance, typing and routes of transmission
15.6 Growth and isolation of Listeria
15.7 Prevention and control
15.8 Future trends
15.9 Sources of information and advice
15.10 References
16 Helicobacter pylori
16.1 Introduction
16.2 Physiology and growth requirements
16.3 Disease associations and mechanisms of virulence
16.4 Epidemiology and routes of transmission
16.5 Detection methods and culture from clinical samples, food and water
16.6 Survival in food and water
16.7 Conclusions and future trends
16.8 Sources of further information
16.9 References
17 Enterobacteriaceae
17.1 Introduction
17.2 Methods of detection
17.3 Epidemiology
17.4 Health risks and underlying factors
17.5 Prevention and control
17.6 References
18 Campylobacter
18.1 Introduction
18.2 Seasonal and sporadic disease
18.3 Outbreaks
18.4 Non-diarrhoeal human disease
18.5 Reservoirs of ECS in the food and water supply
18.6 Culture and isolation of ECS from human faeces, food and water sources
18.7 Detection and differentiation methods
18.8 Comparative genomics of C. coli, C. lari, C. upsaliensis and C. jejuni
18.9 Putative and potential ECS virulence factors
18.10 Genotyping
18.11 Prevention and control
18.12 Conclusions and future trends
18.13 Acknowledgements
18.14 References
19 Mycobacterium paratuberculosis
19.1 Introduction
19.2 Johne's disease
19.3 Crohn's disease
19.4 Mycobacterium paratuberculosis and Crohn's disease
19.5 Prevalence of mycobacterium paratuberculosis in foods
19.6 Survival in food
19.7 Survival in the environment
19.8 Detection, enumeration and typing
19.9 Control
19.10 Further sources of information
19.11 References
20 Enterococci
20.1 Introduction
20.2 Habitat
20.3 Use of enterococci as probiotics
20.4 Infections caused by enterococci and epidemiology
20.5 Incidence of virulence factors arnong food enterococci
20.6 Incidence of antibiotie resistance among food enterococci
20.7 Survival of gastrointestinal transit
20.8 Conclusion
20.9 References
Index
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