Fundamental Food Microbiology, Third Edition - Fuad Fathir

CONTENTS
323
CHAPTER 23
Important Facts in Foodborne Diseases
I. Introduction ..............................................................................................324
II. Human Gastrointestinal Disorders ...........................................................324
III. Epidemiological Aspects ..........................................................................325
A. Investigation of a Foodborne Disease .............................................325
B. Foodborne Disease Outbreak ...........................................................325
C. Incidence of Foodborne Disease Outbreak .....................................326
D. Cost of Foodborne Diseases ............................................................326
E. Predominant Etiological Agents ......................................................327
F. Types of Microbial Foodborne Diseases .........................................327
1. Intoxication .................................................................................329
2. Infection .....................................................................................329
3. Toxicoinfection ...........................................................................329
G. Predominant Bacterial and Viral Pathogens Associated
with Foodborne Diseases .................................................................329
H. Predominant Food Types Associated with Foodborne Diseases
of Bacterial and Viral Origin ...........................................................330
I. Predominant Places of Food Consumption Associated with Confirmed
Foodborne Disease Outbreaks of Bacterial and Viral Origin .........332
J. Predominant Contributing Factors Associated with Confirmed
Foodborne Disease Outbreaks from Pathogenic Bacteria
and Viruses .......................................................................................332
K. Influence of Month (of the Year) on Number of Foodborne Disease
Outbreaks Caused by Pathogenic Bacteria and Viruses ..................333
L. Influence of Location on Foodborne Diseases of Pathogenic Bacterial
and Viral Origin ...............................................................................334
M. Human Factors in Foodborne Disease Symptoms ..........................334
O. Acceptance Quality of Food Because of Growth of Pathogens ......335
P. Sequence of Events in a Foodborne Disease....................................335