Fundamental Food Microbiology, Third Edition - Fuad Fathir

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NEW AND EMERGING FOODBORNE PATHOGENS 427 \ REFERENCES 1. Bryan, F.L., Emerging foodborne diseases: I. Their surveillance and epidemiology, J. Milk Food Technol., 35, 618, 1972. 2. Buchanan, R.L., The new pathogens: an update of selected examples, Assoc. Food Drug Q. Rept., 48, 142, 1984. 3. Doyle, M.P., Foodborne pathogens of recent concern, Annu. Rev. Nutr., 5, 25, 1984. 4. Anonymous, New bacteria in the news: a special symposium, Food Technol., 40(8), 16, 1986. 5. Bean, N.H., Griffin, P.M., Goulding, J.S., and Ivey, C.B., Foodborne disease outbreaks, 5-year summary; 1983-1987, J. Food Prot., 53, 766, 1990. 6. Anonymous, Foodborne disease outbreaks annual summary, 1982, J. Food Prot., 49, 933, 1986. 7. Bean, N.H. and Griffin, P.M., Foodborne disease outbreaks in the U.S. 1973-1987: pathogens, vehicles and trends, J. Food Prot., 53, 804, 1990. 8. Todd, E.C.D., Foodborne disease in Canada: a 10 year summary from 1975 to 1984, J. Food Prot., 55, 123, 1992. 9. Beckers, H.J., Incidence of foodborne disease in the Netherlands: annual summary — 1980, J. Food Prot., 48, 181, 1985. 10. Beckers, H.J., Incidence of foodborne disease in the Netherlands: annual summary — 1981, J. Food Prot., 49, 924, 1986. 11. Razem, D. and Katusin-Razem, B., The incidence and costs of foodborne diseases in Croatia, J. Food Prot., 57, 746, 1994. 12. Tauxe, R.V., Salmonella: a postmodern pathogen, J. Food Prot., 54, 563, 1984. 13. Palumbo, S.A., Is refrigeration enough to restrain foodborne pathogens?, J. Food Prot., 49, 1003, 1986. 14. Wenger, J.D., Swaminathan, B., Hayes, P.S., Green, S.S., Pratt, M., Pinner, R.W., Schuchat, A., and Broome, C.V., Listeria monocytogenes contamination of turkey franks: evaluation of a production facility, J. Food Prot., 53, 1015, 1990. 15. Anonymous, Imported cholera associated with a newly described toxigenic Vibrio cholera 0139 strain in California, Dairy Food Environ. Sanit., 14, 218, 1994. 16. Tauxe, R.E., Emerging foodborne diseases: an evolving public health challenge, Dairy Food Environ. Sanit., 17, 788, 1997. 17. Tauxe, R.E., Kruse, H., Hedberg, C., Potter, M., Madden, J., and Wachsmuth, K., Microbial hazards and emerging issues associated with produce: a preliminary report to the National Advisory Committee on Microbiological Criteria for Foods, J. Food Prot., 60, 1400, 1997. 18. Sagoo, S.K., Little, C.L., Ward, I., Gillespie, I.A., and Mitchell, R.T., Microbiological study of ready-to-eat salad vegetables from retail establishments uncovers a national outbreak of salmonellosis, J. Food Prot., 66, 403, 2003. 19. Levine, P., Rose, B., Green, S., Ransom, G., and Hill, W., Pathogen testing ready-toeat meat and poultry products collected at federally inspected establishments in the United States, 1990 to 1999, J. Food Prot., 64, 1188, 2001. 20. Gombas, D.E., Chen, Y., Clavero, R.S., and Scott, V.N., Survey of Listeria monocytogenes in ready-to-eat foods, J. Food Prot., 66, 559, 2003.
428 FUNDAMENTAL FOOD MICROBIOLOGY QUESTIONS 1. Define a new foodborne pathogen. 2. List the new foodborne pathogens that have emerged in the U.S. in the last decade. 3. List the possible factors that can help identify a new foodborne pathogen. 4. Discuss the factors that could be involved in the emergence of a new foodborne pathogen. 5. Discuss how international travel could be a factor in the emergence of a new foodborne pathogen. Give an example. 6. Discuss how new technology can be a factor in increasing the chances of identifying a new foodborne pathogen. Give an example. 7. Why are some pathogens that are recognized as major causes of foodborne illnesses in one country no longer found to be the same in another country? Explain with appropriate examples. 8. "Some opportunistic pathogens of today may be confirmed as new foodborne pathogens of tomorrow.” Justify the statement with an example.
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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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82 FUNDAMENTAL FOOD MICROBIOLOGY I.
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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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166 FUNDAMENTAL FOOD MICROBIOLOGY I
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170 FUNDAMENTAL FOOD MICROBIOLOGY V
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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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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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278 FUNDAMENTAL FOOD MICROBIOLOGY C
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284 FUNDAMENTAL FOOD MICROBIOLOGY (
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SECTION V Microbial Foodborne Disea
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CONTENTS 323 CHAPTER 23 Important F
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IMPORTANT FACTS IN FOODBORNE DISEAS
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352 FUNDAMENTAL FOOD MICROBIOLOGY G
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356 FUNDAMENTAL FOOD MICROBIOLOGY R
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CONTENTS 359 CHAPTER 25 Foodborne I
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FOODBORNE INFECTIONS 361 B. Vibrio
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FOODBORNE INFECTIONS 363 stand the
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FOODBORNE INFECTIONS 365 fluid and
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FOODBORNE INFECTIONS 367 mixed toge
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FOODBORNE INFECTIONS 369 E. Disease
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FOODBORNE INFECTIONS 371 To control
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FOODBORNE INFECTIONS 373 4. Prevent
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FOODBORNE INFECTIONS 375 contaminat
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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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CONTENTS 483 CHAPTER 35 Control by
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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 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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538 FUNDAMENTAL FOOD MICROBIOLOGY a
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540 FUNDAMENTAL FOOD MICROBIOLOGY R
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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 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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