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International Handbook of Foodborne Pathogens 1st
Edition Marianne D. Miliotis Digital Instant Download
Author(s): Marianne D. Miliotis, Jeffrey W. Bier
ISBN(s): 9780824748203, 0824748204
Edition: 1
File Details: PDF, 7.89 MB
Year: 2003
Language: english
 INTERNATIONAL
HANDBOOK OF FOODBORNE
PATHOGENS

EDITED BY
MARIANNE D. MILIOTIS
U.S. Food and Drug Administration
College Park, Maryland, U.S.A.

JEFFREY W. BIER
Food Safety Consultant
Alexandria, Virginia, U.S.A.

MARCEL

H MARCEL DEKKER, INC. NEW YORK • BASEL

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 Library of Congress Cataloging-in-Publication Data
A catalog record for this book is available from the Library of Congress.

ISBN: 0-8247-0685-4

This book is printed on acid-free paper.

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Neither this book nor any part may be reproduced or transmitted in any form or by any means, electronic
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retrieval system, without permission in writing from the publisher.

Current printing (last digit):

10 9 8 7 6 5 4 3 2 1

PRINTED IN THE UNITED STATES OF AMERICA

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 FOOD SCIENCE AND TECHNOLOGY

A Series of Monographs, Textbooks, and Reference Books

EDITORIAL BOARD

Senior Editors
Owen R. Fennema University of Wisconsin-Madison
Y. H. Hui Science Technology System
Marcus Karel Rutgers University (emeritus)
Pieter Walstra Wagenmgen University
John R. Whitaker University of California-Davis

Additives P. Michael Davidson University of Tennessee-Knoxville

Dairy science James L. Steele University of Wisconsin-Madison
Flavor chemistry and sensory analysis John H. Thorngate III University of
California-Davis
Food engineering Daryl B. Lund University of Wisconsin-Madison
Food proteins/food chemistry Rickey Y. Yada University of Guelph
Health and disease Seppo Salminen University of Turku, Finland
Nutrition and nutraceuticals Mark Dreher Mead Johnson Nutritionals
Phase transition/food microstructure Richard W. Hartel University of Wisconsin-
Madison
Processing and preservation Gustavo V. Barbosa-Canovas Washington State
University-Pullman
Safety and toxicology Sanford Miller University of Texas-Austin

1. Flavor Research: Principles and Techniques, R. Teranishi, I. Hornstein, P Is-

senberg, and E. L Wick
2. Principles of Enzymology for the Food Sciences, John R. Whitaker
3. Low-Temperature Preservation of Foods and Living Matter, Owen R. Fenne-
ma, William D Powne, and Elmer H Matin
4. Principles of Food Science
Part I- Food Chemistry, edited by Owen R Fennema
Part II: Physical Methods of Food Preservation, Marcus Karel, Owen R Fenne-
ma, and Daryl B. Lund
5 Food Emulsions, edited by Stig E. Fnberg
6. Nutritional and Safety Aspects of Food Processing, edited by Steven R Tan-
nenbaum
7 Flavor Research: Recent Advances, edited by R Teranishi, Robert A. Flath,
and Hiroshi Sugisawa
8. Computer-Aided Techniques in Food Technology, edited by Israel Saguy
9. Handbook of Tropical Foods, edited by Harvey T. Chan
10. Antimicrobials in Foods, edited by Alfred Larry Branen and P. Michael
Davidson
11. Food Constituents and Food Residues: Their Chromatographic Determination,
edited by James F. Lawrence

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 12. Aspartame: Physiology and Biochemistry, edited by Lewis D. Stegink and L J.
Filer, Jr.
13. Handbook of Vitamins: Nutritional, Biochemical, and Clinical Aspects, edited by
Lawrence J. Machlin
14. Starch Conversion Technology, edited by G. M. A. van Beynum and J. A.
Roels
15. Food Chemistry: Second Edition, Revised and Expanded, edited by Owen R.
Fennema
16. Sensory Evaluation of Food: Statistical Methods and Procedures, Michael
O'Mahony
17. Alternative Sweeteners, edited by Lyn O'Brien Nabors and Robert C. Gelardi
18. Citrus Fruits and Their Products: Analysis and Technology, S. V. Ting and
Russell L. Rouseff
19. Engineering Properties of Foods, edited by M. A. Rao and S. S. H. Rizvi
20. Umami: A Basic Taste, edited by Yojiro Kawamura and Morfey R. Kare
21. Food Biotechnology, edited by Dietrich Knorr
22. Food Texture: Instrumental and Sensory Measurement, edited by Howard R.
Moskowitz
23. Seafoods and Fish Oils in Human Health and Disease, John E. Kinsella
24. Postharvest Physiology of Vegetables, edited by J. Weichmann
25. Handbook of Dietary Fiber: An Applied Approach, Mark L. Dreher
26. Food Toxicology, Parts A and B, Jose M. Concon
27. Modern Carbohydrate Chemistry, Roger W. Binkley
28. Trace Minerals in Foods, edited by Kenneth T. Smith
29. Protein Quality and the Effects of Processing, edited by R. Dixon Phillips and
John W. Finley
30. Adulteration of Fruit Juice Beverages, edited by Steven Nagy, John A. Atta-
way, and Martha E. Rhodes
31. Foodborne Bacterial Pathogens, edited by Michael P. Doyle
32. Legumes: Chemistry, Technology, and Human Nutrition, edited by Ruth H.
Matthews
33. Industrialization of Indigenous Fermented Foods, edited by Keith H. Steinkraus
34. International Food Regulation Handbook: Policy • Science • Law, edited by
Roger D. Middlekauff and Philippe Shubik
35. Food Additives, edited by A. Larry Branen, P Michael Davidson, and Seppo
Salminen
36. Safety of Irradiated Foods, J. F. Diehl
37. Omega-3 Fatty Acids in Health and Disease, edited by Robert S. Lees and
Marcus Kare/
38. Food Emulsions: Second Edition, Revised and Expanded, edited by Kare Lar-
sson and Stig E. Friberg
39. Seafood: Effects of Technology on Nutrition, George M. Pigott and Barbee W.
Tucker
40. Handbook of Vitamins: Second Edition, Revised and Expanded, edited by
Lawrence J. Machlin
41. Handbook of Cereal Science and Technology, Klaus J. Lorenz and Kare/ Kulp
42. Food Processing Operations and Scale-Up, Kenneth J. Valentas, Leon Levine,
and J. Peter Clark
43. Fish Quality Control by Computer Vision, edited by L. F. Pau and R Olafsson
44. Volatile Compounds in Foods and Beverages, edited by Henk Maarse
45. Instrumental Methods for Quality Assurance in Foods, edited by Daniel Y. C.
Fung and Richard F. Matthews
46. Listeria, Listeriosis, and Food Safety, Elliot T. Ryser and Elmer H. Marth
47. Acesulfame-K, edited by D. G. Mayerand F. H. Kemper
48. Alternative Sweeteners: Second Edition, Revised and Expanded, edited by Lyn
O'Brien Nabors and Robert C. Gelardi

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 49 Food Extrusion Science and Technology, edited by Jozef L. Kokmi, Chi-Tang
Ho, and Mukund V. Karwe
50. Surimi Technology, edited by Tyre C. Lamer and Chong M, Lee
51 Handbook of Food Engineering, edited by Dennis R Heldman and Daryl B.
Lund
52. Food Analysis by HPLC, edited by Leo M. L Nollet
53. Fatty Acids in Foods and Their Health Implications, edited by Ching Kuang
Chow
54. Clostndium botulmum: Ecology and Control in Foods, edited by Andreas H. W.
Hauschild and Karen L. Dodds
55. Cereals in Breadmakmg: A Molecular Colloidal Approach, Ann-Charlotte Elias-
son and Kare Larsson
56 Low-Calorie Foods Handbook, edited by Aaron M. Altschul
57 Antimicrobials in Foods: Second Edition, Revised and Expanded, edited by P
Michael Davidson and Alfred Larry Branen
58. Lactic Acid Bacteria, edited by Seppo Salminen and Atte von Wright
59 Rice Science and Technology, edited by Wayne E. Marshall and James I.
Wadsworth
60. Food Biosensor Analysis, edited by Gabriele Wagner and George G. Guilbault
61. Principles of Enzymology for the Food Sciences: Second Edition, John R.
Whitaker
62. Carbohydrate Polyesters as Fat Substitutes, edited by Casimir C. Akoh and
Barry G. Swanson
63. Engineering Properties of Foods: Second Edition, Revised and Expanded, edi-
ted by M. A Rao and S. S. H. Rizvi
64 Handbook of Brewing, edited by William A. Hardwick
65 Analyzing Food for Nutrition Labeling and Hazardous Contaminants, edited by
Ike J. Jeon and William G. Ikins
66. Ingredient Interactions: Effects on Food Quality, edited by Anilkumar G.
Gaonkar
67. Food Polysaccharides and Their Applications, edited byAlistairM. Stephen
68. Safety of Irradiated Foods' Second Edition, Revised and Expanded, J. F. Diehl
69. Nutrition Labeling Handbook, edited by Ralph Shapiro
70. Handbook of Fruit Science and Technology: Production, Composition, Storage,
and Processing, edited by D. K. Salunkhe and S. S. Kadam
71. Food Antioxidants- Technological, Toxicological, and Health Perspectives,
edited by D. L. Madhavi, S. S. Deshpande, and D, K. Salunkhe
72. Freezing Effects on Food Quality, edited by LesterE Jeremiah
73 Handbook of Indigenous Fermented Foods' Second Edition, Revised and Ex-
panded, edited by Keith H Steinkraus
74. Carbohydrates in Food, edited by Ann-Charlotte Eliasson
75. Baked Goods Freshness: Technology, Evaluation, and Inhibition of Staling,
edited by Ronald E. Hebeda and Henry F. Zobel
76 Food Chemistry Third Edition, edited by Owen R Fennema
77 Handbook of Food Analysis: Volumes 1 and 2, edited by Leo M L. Nollet
78 Computerized Control Systems in the Food Industry, edited by Gaun S. Mittal
79. Techniques for Analyzing Food Aroma, edited by Ray Marsili
80. Food Proteins and Their Applications, edited by Srinivasan Damodaran and
Alain Paraf
81. Food Emulsions1 Third Edition, Revised and Expanded, edited by Stig E Fn-
berg and Kare Larsson
82. Nonthermal Preservation of Foods, Gustavo V. Barbosa-Canovas, Usha R.
Pothakamury, Enrique Palou, and Barry G Swanson
83 Milk and Dairy Product Technology, Edgar Spreer
84. Applied Dairy Microbiology, edited by Elmer H. Marth and James L. Steele

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 85. Lactic Acid Bacteria: Microbiology and Functional Aspects, Second Edition,
Revised and Expanded, edited by Seppo Salminen and Atte von Wright
86. Handbook of Vegetable Science and Technology: Production, Composition,
Storage, and Processing, edited by D. K. Salunkhe and S. S. Kadam
87. Polysaccharide Association Structures in Food, edited by Reginald H. Walter
88. Food Lipids: Chemistry, Nutrition, and Biotechnology, edited by Casimir C.
Akoh and David B. Min
89. Spice Science and Technology, Kenji Hirasa and Mitsuo Takemasa
90. Dairy Technology: Principles of Milk Properties and Processes, P. Walstra, T.
J. Geurts, A. Noomen, A. Jellema, and M. A. J. S. van Boekel
91. Coloring of Food, Drugs, and Cosmetics, Gisbert Otterstatter
92. Listeria, Listeriosis, and Food Safety: Second Edition, Revised and Expanded,
edited by Elliot T. Ryser and Elmer H. Marth
93. Complex Carbohydrates in Foods, edited by Susan Sungsoo Cho, Leon
Prosky, and Mark Dreher
94. Handbook of Food Preservation, edited by M. Shafiur Rahman
95. International Food Safety Handbook. Science, International Regulation, and
Control, edited by Kees van der Heijden, /Waged Younes, Lawrence Fishbein,
and Sanford Miller
96. Fatty Acids in Foods and Their Health Implications: Second Edition, Revised
and Expanded, edited by Ching Kuang Chow
97. Seafood Enzymes: Utilization and Influence on Postharvest Seafood Quality,
edited by Norman F. Haard and Benjamin K. Simpson
98. Safe Handling of Foods, edited by Jeffrey M. Farberand Ewen C. D. Todd
99. Handbook of Cereal Science and Technology: Second Edition, Revised and
Expanded, edited by Karel Kulp and Joseph G. Ponte, Jr.
100. Food Analysis by HPLC: Second Edition, Revised and Expanded, edited by
Leo M. L Nollet
101. Surimi and Surimi Seafood, edited by Jae W. Park
102. Drug Residues in Foods: Pharmacology, Food Safety, and Analysis, Nickos A
Botsoglou and Dimitnos J. Fletouns
103. Seafood and Freshwater Toxins: Pharmacology, Physiology, and Detection,
edited by Luis M. Botana
104. Handbook of Nutrition and Diet, Babasaheb B. Desai
105. Nondestructive Food Evaluation: Techniques to Analyze Properties and
Quality, edited by Sundaram Gunasekaran
106. Green Tea: Health Benefits and Applications, Yukihiko Hara
107. Food Processing Operations Modeling: Design and Analysis, edited by Joseph
Irudayaraj
108. Wine Microbiology: Science and Technology, Claudio Delfmi and Joseph V.
Formica
109. Handbook of Microwave Technology for Food Applications, edited byAshim K.
Datta and Ramaswamy C. Anantheswaran
110. Applied Dairy Microbiology: Second Edition, Revised and Expanded, edited by
Elmer H. Marth and James L. Steele
111. Transport Properties of Foods, George D. Saravacos and Zachanas B.
Maroulis
112. Alternative Sweeteners: Third Edition, Revised and Expanded, edited by Lyn
O'Brien Nabors
113. Handbook of Dietary Fiber, edited by Susan Sungsoo Cho and Mark L. Dreher
114. Control of Foodborne Microorganisms, edited by Vijay K. Juneja and John N.
Sofos
115. Flavor, Fragrance, and Odor Analysis, edited by Ray Marsili
116. Food Additives: Second Edition, Revised and Expanded, edited by A. Larry
Branen, P. Michael Davidson, Seppo Salminen, and John H. Thomgate, III

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 117. Food Lipids: Chemistry, Nutrition, and Biotechnology Second Edition, Revised
and Expanded, edited by Casimir C. Akoh and David B. Min
118. Food Protein Analysis: Quantitative Effects on Processing, R. K. Owusu-
Apenten
119. Handbook of Food Toxicology, S. S. Deshpande
120. Food Plant Sanitation, edited by Y, H. Hui, Bernard L. Bruinsma, J. Richard
Gorham, Wai-Kit Nip, Phillip S. long, and Phil Ventresca
121 Physical Chemistry of Foods, Pieter Walstra
122. Handbook of Food Enzymology, edited by John R. Whitaker, Alphons G. J.
Voragen, and Dominic W. S Wong
123. Postharvest Physiology and Pathology of Vegetables: Second Edition, Revised
and Expanded, edited by Jerry A. Bartz and Jeffrey K. Brecht
124. Characterization of Cereals and Flours: Properties, Analysis, and Applications,
edited by Gonul Kaletunq and Kenneth J. Breslauer
125. International Handbook of Foodborne Pathogens, edited by Marianne D. Mili-
otis and Jeffrey W. Bier

Additional Volumes in Preparation

Handbook of Dough Fermentations, edited by Karel Kulp and Klaus Lorenz

Extraction Optimization in Food Engineering, edited by Constantina Tzia and

George Liadakis

Physical Principles of Food Preservation: Second Edition, Revised and

Expanded, Marcus Karel and Daryl B. Lund

Handbook of Vegetable Preservation and Processing, edited by Y. H. Hui, Sue

Ghazala, Dee M. Graham, K D. Murrell, and Wai-Kit Nip

Food Process Design, Zacharias B. Maroulis and George D. Saravacos

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 Foreword

In every part of the world, people wage a constant battle against food contamination, foodborne
diseases, and food wastage. Efforts to reduce the devastating consequences of food contamination
started long before written records. Cooking, smoking, and simple sun drying were probably the
first methods ever used. Despite considerable advances in food science and technology, the safety
of our food supply is even today a cause for considerable concern.
In 1983, an Expert Committee on Food Safety concluded that “illness due to contaminated
food was perhaps the most widespread health problem in the contemporary world and an important
cause of reduced economic productivity” (WHO, 1984). In 1992, the International Conference on
Nutrition stated that hundreds of millions of people suffer from communicable diseases caused by
contaminated food and drinking water. This conference declared that “access to nutritionally ade-
quate and safe food is a right of each individual” (WHO, 1996).
Not only has epidemiological surveillance during the past two to three decades shown an in-
crease in the prevalence of foodborne illness, there have also been devastating outbreaks of diseases
such as salmonellosis, cholera, enterohemorrhagic Escherichia coli (EHEC) infections, and hepatitis
A in both developed and developing countries. Furthermore, cholera and other diarrheal diseases,
particularly infant diarrhea, which were traditionally considered to be spread by water or through
person-to-person contact, were shown to be largely foodborne. In industrialized countries, sentinel
studies showed an unexpectedly high annual prevalence of foodborne disease, i.e., 10 to 15% of
the population. In the United States, this figure may be as high as 25 to 30% (Mead et al. 1999).
One can safely assume this figure to be higher in developing countries, and the health consequences
more severe.
Regarding chemical aspects, surveys made in industrialized countries suggest that the food
supply is largely safe thanks to regulatory efforts and the general level of responsibility of the food
industry. However, even in those countries accidental contamination or adulteration does occur,
with potentially grave consequences. The situation in developing countries is virtually unknown
due to lack of monitoring and surveillance programs. But reports of accidental or deliberate food
contamination are brought time and again to the attention of health authorities.
It is certain that the problems of food safety will plague mankind in the 21st century, especially
as several global changes continue to negatively influence the safety of food and drinking water.
Such changes include population growth, urbanization, poverty, international trade in food and ani-
mal feed, and international tourism.
The World Health Organization has, for the past 20 years, urged governmental public health
agencies, the entire food industry, and consumers to assume greater responsibility for food safety.
As a consequence of this advocacy, but also because the health and economic consequences related
to contaminated food became more noticeable, the World Health Assembly adopted in May 2000
a resolution on food safety (WHA 53.15, May 20, 2000). This resolution calls upon countries, but

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 also upon WHO itself, to integrate food safety as one of their essential public health functions. This
is truly a milestone in the history of public health since, for the first time in WHO’s 52 years of
existence, food safety has been recognized not only as a public health responsibility but as an essen-
tial function of the pubic health community. It remains to be seen if and when WHO and its Member
States adopt the necessary consequences as a result of this resolution, in the form of the provision
of adequate resources and strengthening of national and international food safety programs.
In the past decade or so, more books on food safety have been published than ever before.
This is a very desirable development, indicative of the greater interest in this branch of public health.
The present book is a laudable addition to the already available arsenal of food safety books, provid-
ing up-to-date information on foodborne pathogens, on the incidence of foodborne diseases in vari-
ous parts of the world, and on international food regulatory developments. The publisher of this
book as well as its two editors, Drs. Miliotis and Bier, deserve praise for taking this initiative in
this truly timely manner. I hope the book has many interested readers.

Fritz Käferstein
International Food Safety Consultant
Nyon, Switzerland
Former Director of WHO’s Food Safety and Food Aid Programme
Geneva, Switzerland
Founding Fellow
International Academy of Food Science and Technology

REFERENCES
Mead, P. et al. Food-Related Illness and Death in the United States. Emerging Infectious Diseases 5, (5),
1999.
WHO, 1984. The role of food safety in health and development. Report of a Joint FAO/WHO Expert
Committee on Food Safety. Technical Report Series No. 705, 1984.
WHO, 1996. International Conference on Nutrition: a challenge to the food safety community. Document
WHO/FNU/FOS/96.4.
WHO, 2000. http://www.who.int/wha-1998/EB_WHA/PDF/WHA53/15.pdf.

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 Preface

Over the past 20 years, there has been a major change in the epidemiology of foodborne illness.
Many factors have contributed to the change, including genetic factors, host susceptibility, new
foodborne zoonoses, antimicrobial resistance, and a substantial increase in international travel and
in globalization of food trade. In fact, international food trade increased 300% over the two decades
and the dollar level reached over $400 billion in 1998. This has led to foodborne illness episodes
and epidemics that are no longer confined to local or regional geographic areas. The recently emerged
protozoan Cyclospora cayetanensis outbreaks in North America, which are thought to be associated
with consumption of contaminated imported produce, illustrate this transnational challenge of illness
spread through international food trade.
The purpose of this book is to serve as a reference—a problem-solving compendium for food
microbiologists, public health professionals, prudent processors (especially those engaged in interna-
tional trade), food scientists, and biological science students with an interest in food safety. Our
intent is to provide current information from an international perspective on the identification and
characterization of the microbes, geographic incidence, and the challenge of control and prevention.
We hope that practitioners, researchers, and students will find this a useful resource for topics related
to foodborne disease of microbial origin.
This handbook is divided into three major parts. Part I characterizes the microbes. The same
general topic format is presented for each organism or group of organisms. (For some organisms,
the format varies because of lack of knowledge or research in certain topics.) Academic, government,
and industry professionals who are actively pursuing research on the microbes were chosen as the
authors of these chapters. Besides the conventional microbial foodborne pathogens described in
this handbook—viruses, bacteria (including emerging bacterial pathogens, such as Mycobacterium
avium paratuberculosis and Enterobacter sakazakii), fungi, protozoa, helminths, and marine organ-
isms—a new infective form, the prion, has recently been described. Prion proteins have been impli-
cated in transmissible spongiform encephalopathies (TSE). Recently, a variant form of Creutzfeldt-
Jakob Disease (CJD), the spongiform encephalopathy of humans, has been associated with consump-
tion of beef from cows with mad cow disease (the bovine form of TSE, BSE). A cluster of CJD
cases was recently reported in the United Kingdom during a widespread epizootic of BSE. Since
many aspects of this syndrome are poorly understood, numerous opposing theories have been pre-
sented to explain this disease. One of the many objectives of this manual is to provide a better
understanding of this complex syndrome.
Part II is a geographic summary, which calls on various public health officials to assess the
incidence, epidemiology, and risk assessment of foodborne illness in their respective regions of the
world. Part III describes microbial risk assessment, the hazard analysis and critical point (HACCP)
approach to providing a safe food supply, and the role of international bodies such as ISO, CODEX
Alimentarius, and OIE in attaining this goal.

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 We are indebted to all the authors for their immense efforts in preparing their informative and
innovative chapters. We also greatly appreciate the efforts of Dr. Fritz Käferstein for his guidance
and assistance in this endeavor.

Marianne D. Miliotis
Jeffrey W. Bier

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 Contents

Foreword
Preface

PART I. CHARACTERIZATION OF THE ORGANISMS INVOLVED

IN FOODBORNE ILLNESS

Foodborne Viruses

1. Caliciviruses
David H. Kingsley and Gary P. Richards

2. Hepatitis
Barry D. Schoub

Foodborne Bacteria: Established Bacterial Pathogens

3. Bacillus cereus
Kathleen T. Rajkowski and Reginald W. Bennett

4. Staphylococcus aureus
Reginald W. Bennett and Steven R. Monday

5. Clostridium botulinum
Giovanna Franciosa, Paolo Aureli, and Robert Schechter

6. Clostridium perfringens
Bruce A. McClane

7. Listeria monocytogenes
Atin R. Datta

8. Escherichia coli
Carlos Eslava, Jorge Villaseca, Ulises Hernandez, and Alejandro Cravioto

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 9. Nontyphoid Salmonella
Darcy Hanes

10. Typhoid Salmonella

Lan Hu and Dennis J. Kopecko

11. Shigella Species

Keith A. Lampel and Anthony T. Maurelli

12. Campylobacter Species

Lan Hu and Dennis J. Kopecko

13. Helicobacter pylori

Audun E. Berstad and Per Brandtzaeg

14. Vibrio cholerae

G. H. Rabbani, David A. Sack, and M. R. Choudhury

15. Vibrio parahaemolyticus

Mitsuaki Nishibuchi

16. Vibrio vulnificus

Gaskov Clergé, Broderick E. Eribo, and Ben D. Tall

17. Other Vibrio Species

Mahendra H. Kothary

18. Yersinia Species

Roy M. Robins-Browne and Elizabeth L. Hartland

19. Aeromonas Species

Karel Krovacek and Ahmed Faris

20. Plesiomonas shigelloides

Karel Krovacek

21. Streptococcus Species

Barry M. Gray and Sylvie Rodriguez Arnavielhe

Foodborne Bacteria: Emerging Bacterial Pathogens

22. Enterobacter sakazakii

M. Nazarowec-White, J. M. Farber, M. W. Reij, J.-L. Cordier, and
M. van Schothorst

23. Mycobacterium avium subsp. paratuberculosis

Michael T. Collins

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 Foodborne Toxins

24. Major Fungal Toxins of Regulatory Concern

Garnett E. Wood, Mary W. Trucksess, and Sara H. Henry

25. Foodborne Marine Biotoxins

Mark A. Poli

Foodborne Protista

26. Entamoeba histolytica

Terry F. H. G. Jackson and Selvan G. Reddy

27. Giardia lamblia

Rodney D. Adam

28. Cryptosporidium parvum

Saul Tzipori

29. Cyclospora cayetanensis

Michael J. Arrowood

30. Toxoplasma gondii

Miles B. Markus

Foodborne Helminths

31. Taenia solium

Oscar H. Del Brutto and Julio Sotelo

32. Fasciola hepatica

Ana M. Espino and Blanca E. Dumenigo

33. Fasciolopsis buski

Bishnupada Roy and Veena Tandon

34. Echinostoma Species

L. K. Eveland and M. A. Haseeb

35. Clonorchis sinensis

Sung-Tae Hong

36. Opisthorchis viverrini

Yupaporn Wattanagoon and Swangjai Pungpak

37. Paragonimus Species

Wanchai Maleewong

38. Anisakis simplex and Pseudoterranova decipiens

M. T. Audicana, M. D. del Pozo, R. Iglesias, and F. M. Ubeira

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 39. Trichinella
Wanda Kociȩcka, Krystyna Boczoń, Edoardo Pozio, and Franz Von Knapen

40. Variant Creutzfeldt–Jakob Disease and Bovine Spongiform Encephalopathy

Andrea S. Vicari, William D. Hueston, and Dominic A. Travis

PART II. GEOGRAPHIC SUMMARY OF INCIDENCE OF FOODBORNE ILLNESS

41. Incidence of Foodborne Infections in Northern Europe

Maija Hatakka and Pekka Pakkala

42. Incidence of Foodborne Illness in Central Europe

Maria Barna and György Biró

43. Incidence of Foodborne Illness in Southern Africa

John Frean, Karen Keddy, and Hendrik Koornhof

44. Incidence of Foodborne Illness in Southeast Asia

Punnee Pitisuttithum

45. Foodborne Diseases in Southern South America

Bernadette D. G. M. Franco, Mariza Landgraf, Maria Teresa Destro, and
Dilma S. Gelli

PART III. INTERNATIONAL STANDARDS AND HACCP ON FOODBORNE ILLNESS

46. The WTO Agreement on the Application of Sanitary and Phytosanitary Measures:
An International Trade Agreement with Implications for National and
International Food Safety Standards
Kazuaki Miyagishima and Fritz Käferstein

47. The International Organization for Standardization

Martha Petró-Turza and Catherine Guissé

48. The Role of Codex Alimentarius in International Standards Setting

H. Michael Wehr

49. The Office International des Epizooties: Part I

Alfonso Torres and Anne Goodman

50. The Office International des Epizooties: Part II

Lester Crawford

51. Microbial Risk Assessment as a Tool for Guiding Food Safety

Kaye Wachsmuth, Janell Kause, Carol Maczka, Eric Ebel, Wayne Schlosser, and
Steve Anderson

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

 52. Hazard Analysis and Critical Control Point Systems
George P. Hoskin, William R. Jones, Brett Podoski, and Leslie Bluhm

Copyright 2003 by Marcel Dekker, Inc. All Rights Reserved.

Other documents randomly have
different content
 Criminology - Lab Manual
Second 2024 - Department

Prepared by: Instructor Williams

Date: August 12, 2025

Topic 1: Critical analysis and evaluation

Learning Objective 1: Statistical analysis and interpretation
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Learning Objective 2: Best practices and recommendations
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Learning Objective 3: Assessment criteria and rubrics
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Learning Objective 4: Theoretical framework and methodology
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Learning Objective 5: Key terms and definitions
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Practice Problem 5: Interdisciplinary approaches
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Key Concept: Theoretical framework and methodology
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Historical development and evolution
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 8: Diagram/Chart/Graph]
Note: Interdisciplinary approaches
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Fundamental concepts and principles
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Test 2: Assessment criteria and rubrics
Note: Comparative analysis and synthesis
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 11: Problem-solving strategies and techniques
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 12: Diagram/Chart/Graph]
Key Concept: Learning outcomes and objectives
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Key Concept: Current trends and future directions
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Definition: Ethical considerations and implications
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Definition: Experimental procedures and results
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 16: Diagram/Chart/Graph]
Remember: Best practices and recommendations
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Important: Theoretical framework and methodology
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Definition: Assessment criteria and rubrics
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 19: Diagram/Chart/Graph]
Example 19: Interdisciplinary approaches
• Problem-solving strategies and techniques
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Module 3: Literature review and discussion
Remember: Best practices and recommendations
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 21: Diagram/Chart/Graph]
Practice Problem 21: Learning outcomes and objectives
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 22: Study tips and learning strategies
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 23: Diagram/Chart/Graph]
Practice Problem 23: Fundamental concepts and principles
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Important: Assessment criteria and rubrics
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Important: Fundamental concepts and principles
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Important: Fundamental concepts and principles
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Assessment criteria and rubrics
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Practical applications and examples
• Historical development and evolution
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 29: Diagram/Chart/Graph]
Note: Key terms and definitions
• Best practices and recommendations
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Lesson 4: Critical analysis and evaluation
Remember: Key terms and definitions
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Practice Problem 31: Case studies and real-world applications
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 32: Diagram/Chart/Graph]
Remember: Critical analysis and evaluation
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Learning outcomes and objectives
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 34: Diagram/Chart/Graph]
Key Concept: Ethical considerations and implications
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 35: Diagram/Chart/Graph]
Practice Problem 35: Ethical considerations and implications
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Case studies and real-world applications
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Example 37: Case studies and real-world applications
• Problem-solving strategies and techniques
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Current trends and future directions
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 39: Learning outcomes and objectives
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Module 5: Interdisciplinary approaches
Definition: Key terms and definitions
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Key terms and definitions
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 42: Diagram/Chart/Graph]
Remember: Assessment criteria and rubrics
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Critical analysis and evaluation
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Study tips and learning strategies
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Important: Key terms and definitions
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Literature review and discussion
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Key Concept: Critical analysis and evaluation
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
[Figure 48: Diagram/Chart/Graph]
Definition: Research findings and conclusions
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 49: Comparative analysis and synthesis
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 50: Diagram/Chart/Graph]
Test 6: Ethical considerations and implications
Note: Fundamental concepts and principles
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Fundamental concepts and principles
• Critical analysis and evaluation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 52: Diagram/Chart/Graph]
Definition: Critical analysis and evaluation
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 53: Key terms and definitions
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 54: Diagram/Chart/Graph]
Note: Theoretical framework and methodology
• Problem-solving strategies and techniques
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Critical analysis and evaluation
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Definition: Assessment criteria and rubrics
• Research findings and conclusions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Key Concept: Best practices and recommendations
• Interdisciplinary approaches
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Important: Theoretical framework and methodology
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Remember: Case studies and real-world applications
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Quiz 7: Practical applications and examples
Remember: Statistical analysis and interpretation
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Current trends and future directions
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Note: Fundamental concepts and principles
• Current trends and future directions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Remember: Literature review and discussion
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 64: Diagram/Chart/Graph]
Example 64: Historical development and evolution
• Study tips and learning strategies
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Assessment criteria and rubrics
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Key Concept: Historical development and evolution
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Example 67: Key terms and definitions
• Assessment criteria and rubrics
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 68: Literature review and discussion
• Statistical analysis and interpretation
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 69: Diagram/Chart/Graph]
Definition: Interdisciplinary approaches
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
Quiz 8: Fundamental concepts and principles
Remember: Learning outcomes and objectives
• Literature review and discussion
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Practice Problem 71: Research findings and conclusions
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Practice Problem 72: Experimental procedures and results
• Experimental procedures and results
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Remember: Best practices and recommendations
• Fundamental concepts and principles
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Important: Assessment criteria and rubrics
• Practical applications and examples
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 75: Problem-solving strategies and techniques
• Theoretical framework and methodology
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Definition: Problem-solving strategies and techniques
• Key terms and definitions
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Example 77: Historical development and evolution
• Ethical considerations and implications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Definition: Comparative analysis and synthesis
• Problem-solving strategies and techniques
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Formula: [Mathematical expression or equation]
Key Concept: Best practices and recommendations
• Learning outcomes and objectives
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
Topic 9: Literature review and discussion
Key Concept: Learning outcomes and objectives
• Case studies and real-world applications
- Sub-point: Additional details and explanations
- Example: Practical application scenario
- Note: Important consideration
[Figure 81: Diagram/Chart/Graph]
Definition: Experimental procedures and results
• Comparative analysis and synthesis
- Sub-point: Additional details and explanations
- Example: Practical application scenario
Formula: [Mathematical expression or equation]
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