Fundamental Food Microbiology, Third Edition - Fuad Fathir

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IMPORTANT FACTS IN FOODBORNE DISEASES 327 E. Predominant Etiological Agents As indicated before, gastrointestinal disorders can be caused by the consumption of food and water containing pathogenic microorganisms and their toxins; pathogenic algae and parasites and their toxins; toxic chemicals, either natural or as a contaminant; and by other factors. Among these, the largest number of outbreaks, the total number of cases, and the number of deaths are caused by pathogenic bacteria and their toxins. Data presented in Table 23.2 show that in the U.S., from 1983 to 1987, bacteria caused ca. 66% of the outbreaks affecting 92.2% of the cases and 96.4% of the fatalities. 1–3 Outbreaks caused by viruses, parasites, and chemicals were 4.5, 4.0, and 25.5%, respectively. The number of cases and deaths from these agents were also low. No outbreak from molds was reported during this period. Results of a similar U.S. study between 1972 and 1978 showed that percentages of foodborne disease outbreaks and cases, respectively, were as follows: bacterial, 66.3% and 90.9%; viral, 2.7% and 3.5%; parasitic, 7.8% and 1.1%, and chemical 23.5% and 4.3%. This report did not include the number of fatalities. Both reports indicated that pathogenic bacteria are the major cause of foodborne diseases in the U.S. This is probably also true for other countries. Current information for recent years, presented later, also shows the same trend (see Table 23.10). Several factors might be responsible for the high incidence caused by pathogenic bacteria: many pathogenic bacteria are found in the raw food materials of animal and plant origin, many are present in the food environments, many grow very effectively in different foods, and many are not killed by the conditions used for processing of different foods. F. Types of Microbial Foodborne Diseases Foodborne diseases in humans result from the consumption of either food and water contaminated with viable pathogenic bacterial cells (or spores in the case of infant botulism) or food containing toxins produced by toxigenic bacteria and molds. On the basis of mode of illnesses, these can be arbitrarily divided into three groups: intoxication or poisoning, infection, and toxicoinfection (Table 23.3). \ Table 23.2 Confirmed Foodborne Disease Outbreaks, Cases, and Deaths by Etiological Agents from 1983 to 1987 in the U.S. Etiological Agentsa Outbreaks Cases Deaths No. % No. % No. % Bacterial 600 66.0 50,304 92.2 132 96.4 Viral 41 4.5 2,789 5.1 1 0.7 Parasiticb 36 4.0 203 0.4 1 0.7 Chemicalsc 232 25.5 1,244 2.3 3 2.2 Total 909 100 54,540 100 137 100 a No incidence from mycotoxins was reported. b Includes Trichinella spiralis and Giardia. c Includes Ciguatoxin, scombrotoxin, mushrooms, heavy metals, and other chemicals.
328 FUNDAMENTAL FOOD MICROBIOLOGY Table 23.3 Microbial Foodborne Diseases and Causative Pathogens Type of Disease Intoxication Causative Microorganism Microbial Group Major Symptom Type Staph poisoning Sta. aureus strains Bacteria, Gm+ a Gastric Botulism Clo. botulinum strains Bacteria, Gm+ Nongastric Mycotoxin Mycotoxin-producing mold Molds Nongastric poisoning Infection strains, e.g., Asp. flavus Salmonellosis Over 2000 Salmonella serovars (except Sal. typhi and Sal. paratyphi) Bacteria, Gm– a Gastric Campylobacter Campylobacter jejuni and Bacteria, Gm– Gastric enteritis Cam. coli strains Yersiniosis Pathogenic strains of Yer. enterocolitica Bacteria, Gm– Gastric Enterohemorrhagic Escherchia coli colitis Nonhemorrhagic Escherchia coli colitis Esc. coli 0157:H7 Bacteria, Gm– Gastric and nongastric Shiga-like toxin (verotoxin) producing Esc. coli strains such as Esc. coli 026:H11 Bacteria, Gm– Gastric Listeriosis Lis. monocytogenes Bacteria, Gm+ Gastric and (pathogenic strains) nongastric Shigellosis Four Shigella species (e.g., Shi. dysenterie) Bacteria, Gm– Gastric Vibrio Pathogenic strains of Vib. Bacteria, Gm– Gastric parahaemolyticus gastroenteritis parahaemolyticus Vibrio vulnificus Vib.vulnificus strains Bacteria, Gm– Gastric and infection nongastric Brucellosis Brucella abortus Bacteria, Gm– Gastric and nongastric Viral infections Pathogenic enteric viruses Viruses Gastric and Toxicoinfection (e.g., Hepatitis A virus) nongastric Clostridium perfringens gastroenteritis Clo. perfringens strains Bacteria, Gm+ Gastric Bacillus cereus gastroenteritis Bac. cereus strains Bacteria, Gm+ Gastric Escherchia coli Enteropathogenic and gastroenteritis enterotoxigenic Esc. coli strains Bacteria, Gm– Gastric Cholera Pathogenic strains of Vib. cholerae Bacteria, Gm– Gastric Gastroenteritis by Opportunist Pathogens Aeromonas hydrophila gastroenteritis Aer. hydrophila strains Bacteria, Gm– Gastric Plesiomonas shigelloides gastroenteritis Ple. shigelloides strains Bacteria, Gm– Gastric a Gm+, Gm–: Gram-positive and -negative, respectively.
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Third Edition FUNDAMENTAL FOOD MICR
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Dedication To my parents, Hem and K
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Preface to the First Edition Betwee
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Preface to the Second Edition It is
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Table of Contents Section I Introdu
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Chapter 23 Important Facts in Foodb
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SECTION I Introduction to Microbes
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4 FUNDAMENTAL FOOD MICROBIOLOGY II.
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6 FUNDAMENTAL FOOD MICROBIOLOGY V.
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8 FUNDAMENTAL FOOD MICROBIOLOGY VI.
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10 FUNDAMENTAL FOOD MICROBIOLOGY
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CONTENTS 13 CHAPTER 2 Characteristi
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CHARACTERISTICS OF PREDOMINANT MICR
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CONTENTS 35 CHAPTER 3 Sources of Mi
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SOURCES OF MICROORGANISMS IN FOODS
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52 FUNDAMENTAL FOOD MICROBIOLOGY 2.
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SECTION II Microbial Growth Respons
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58 FUNDAMENTAL FOOD MICROBIOLOGY A.
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60 FUNDAMENTAL FOOD MICROBIOLOGY Fo
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62 FUNDAMENTAL FOOD MICROBIOLOGY 8
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CONTENTS 67 CHAPTER 6 Factors Influ
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FACTORS INFLUENCING MICROBIAL GROWT
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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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92 FUNDAMENTAL FOOD MICROBIOLOGY in
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94 FUNDAMENTAL FOOD MICROBIOLOGY II
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100 FUNDAMENTAL FOOD MICROBIOLOGY T
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CONTENTS 103 CHAPTER 9 Microbial St
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MICROBIAL STRESS RESPONSE IN THE FO
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125 CHAPTER 10 Microorganisms Used
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MICROORGANISMS USED IN FOOD FERMENT
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138 FUNDAMENTAL FOOD MICROBIOLOGY b
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140 FUNDAMENTAL FOOD MICROBIOLOGY B
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142 FUNDAMENTAL FOOD MICROBIOLOGY A
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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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176 FUNDAMENTAL FOOD MICROBIOLOGY t
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183 CHAPTER 14 Microbiology of Ferm
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MICROBIOLOGY OF FERMENTED FOOD PROD
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CONTENTS 209 CHAPTER 15 Intestinal
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INTESTINAL BENEFICIAL BACTERIA 211
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234 FUNDAMENTAL FOOD MICROBIOLOGY b
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238 FUNDAMENTAL FOOD MICROBIOLOGY E
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240 FUNDAMENTAL FOOD MICROBIOLOGY S
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246 FUNDAMENTAL FOOD MICROBIOLOGY C
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252 FUNDAMENTAL FOOD MICROBIOLOGY M
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CONTENTS 257 CHAPTER 18 Important F
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IMPORTANT FACTORS IN MICROBIAL FOOD
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270 FUNDAMENTAL FOOD MICROBIOLOGY X
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FOODBORNE INFECTIONS 377 Canada, th
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FOODBORNE INFECTIONS 379 U.S., Yer.
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FOODBORNE INFECTIONS 381 2. Charact
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FOODBORNE INFECTIONS 383 Also, unli
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FOODBORNE INFECTIONS 385 \ X. OTHER
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FOODBORNE INFECTIONS 387 \ 9. Marth
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FOODBORNE INFECTIONS 389 \ 15. Desc
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392 FUNDAMENTAL FOOD MICROBIOLOGY H
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394 FUNDAMENTAL FOOD MICROBIOLOGY E
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398 FUNDAMENTAL FOOD MICROBIOLOGY H
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406 FUNDAMENTAL FOOD MICROBIOLOGY G
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408 FUNDAMENTAL FOOD MICROBIOLOGY a
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414 FUNDAMENTAL FOOD MICROBIOLOGY V
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417 CHAPTER 28 New and Emerging Foo
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NEW AND EMERGING FOODBORNE PATHOGEN
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CONTENTS 429 CHAPTER 29 Indicators
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INDICATORS OF BACTERIAL PATHOGENS 4
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SECTION VI Control of Microorganism
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441 CHAPTER 30 Control of Access (C
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CONTROL OF ACCESS (CLEANING AND SAN
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454 FUNDAMENTAL FOOD MICROBIOLOGY R
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456 FUNDAMENTAL FOOD MICROBIOLOGY e
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CONTENTS 467 CHAPTER 33 Control by
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CONTROL BY LOW TEMPERATURE 469 with
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CONTROL BY LOW TEMPERATURE 471 and
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CONTROL BY LOW TEMPERATURE 473 Raw
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CONTROL BY REDUCED A W aureus and r
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CONTROL BY REDUCED A W solute. Pseu
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CONTROL BY REDUCED A W D. Foam-Dryi
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CONTROL BY LOW PH AND ORGANIC ACIDS
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY MODIFIED ATMOSPHERE (OR
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CONTROL BY ANTIMICROBIAL PRESERVATI
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CONTROL BY IRRADIATION 509 feeding
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CONTROL BY IRRADIATION 511 baskets,
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CONTROL BY IRRADIATION 513 C. Curre
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515 CHAPTER 39 Control by Novel Pro
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CONTROL BY NOVEL PROCESSING TECHNOL
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CONTROL BY A COMBINATION OF METHODS
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CONTROL BY A COMBINATION OF METHODS
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SECTION VII Appendices This section
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548 FUNDAMENTAL FOOD MICROBIOLOGY h
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550 FUNDAMENTAL FOOD MICROBIOLOGY S
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555 APPENDIX E Detection of Microor
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DETECTION OF MICROORGANISMS IN FOOD
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A ABC transporter, 165 Abiogenesis,
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INDEX 569 Antibiotics, see also spe
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INDEX 571 instability of, 152 trans
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INDEX 573 in blue cheese, 201 in bu
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INDEX 575 in condiments, 351 in dai
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INDEX 577 D D value, 459-460, 511 D
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INDEX 579 on equipment, 40 habitats
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INDEX 581 contamination of, 422-423
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INDEX 583 spoilage from, 261, 270-2
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INDEX 585 for carcass wash, 488 in
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INDEX 587 bacteriophages, identific
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INDEX 589 Leuconostoc, see also Oen
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INDEX 591 benzoic acid level in, 48
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INDEX 593 spoilage of, 309-310 wate
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INDEX 595 holding time for, 459 by
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INDEX 597 low-heat processing of, 4
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INDEX 599 Research challenge studie
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INDEX 601 smoke curing of, 481 spoi
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INDEX 603 in gum, 49 habitats of, 3
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INDEX 605 Tofu, 296, 379, 472 Tomat
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INDEX 607 W Warburg-Dicken-Horecker
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Fundamental Food Microbiology, Third Edition - Fuad Fathir

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