Contents ◾ xxi
Predominant Places of Food Consumption Associated with Confirmed
Foodborne Disease Outbreaks of Bacterial and Viral Origin .................................313
Predominant Contributing Factors Associated with Confirmed Foodborne
Disease Outbreaks from Pathogenic Bacteria and Viruses .....................................316
Influence of Month (of the Year) to Number of Foodborne Disease Outbreaks
Caused by Pathogenic Bacteria and Viruses ...........................................................316
Influence of Location on Foodborne Diseases of Pathogenic Bacterial and
Viral Origin ...........................................................................................................316
Human Factors in Foodborne Disease Symptoms .................................................317
Acceptance Quality of Food Resulting from Growth of Pathogens .......................317
Sequence of Events in a Foodborne Disease ...........................................................317
Current Trends ...............................................................................................................318
FoodNet ................................................................................................................318
Estimated Foodborne Illnesses .............................................................................. 320
Conclusion ..................................................................................................................... 320
References .......................................................................................................................321
25 Foodborne Intoxications ..........................................................................................323
Introduction .................................................................................................................. 323
Staphylococcal Intoxication ........................................................................................... 323
Importance ........................................................................................................... 323
Characteristics of Staphylococcus aureus ..................................................................324
Organisms ....................................................................................................324
Growth .........................................................................................................324
Habitat .........................................................................................................325
Toxins and Toxin Production ................................................................................325
Disease and Symptoms ..........................................................................................325
Food Association .................................................................................................. 326
Prevention (Reduction) of the Disease ...................................................................327
Identification Methods ......................................................................................... 328
Analysis of an Outbreak ....................................................................................... 328
Botulism by Clostridium botulinum .................................................................................329
Importance ............................................................................................................329
Characteristics .......................................................................................................329
Organisms ....................................................................................................329
Growth .........................................................................................................329
Habitat .........................................................................................................329
Toxins and Toxin Production ............................................................................... 330
Disease and Symptoms ..........................................................................................331
Foodborne Botulism .....................................................................................331
Infant Botulism ............................................................................................331
Hidden Botulism ..........................................................................................331
Wound Botulism ..........................................................................................331
Inadvertent Botulism ....................................................................................332
Food Association ...................................................................................................332
Prevention of Botulism ..........................................................................................333
Identification Methods ..........................................................................................333
Predominant Places of Food Consumption Associated with Confirmed
Foodborne Disease Outbreaks of Bacterial and Viral Origin .................................313
Predominant Contributing Factors Associated with Confirmed Foodborne
Disease Outbreaks from Pathogenic Bacteria and Viruses .....................................316
Influence of Month (of the Year) to Number of Foodborne Disease Outbreaks
Caused by Pathogenic Bacteria and Viruses ...........................................................316
Influence of Location on Foodborne Diseases of Pathogenic Bacterial and
Viral Origin ...........................................................................................................316
Human Factors in Foodborne Disease Symptoms .................................................317
Acceptance Quality of Food Resulting from Growth of Pathogens .......................317
Sequence of Events in a Foodborne Disease ...........................................................317
Current Trends ...............................................................................................................318
FoodNet ................................................................................................................318
Estimated Foodborne Illnesses .............................................................................. 320
Conclusion ..................................................................................................................... 320
References .......................................................................................................................321
25 Foodborne Intoxications ..........................................................................................323
Introduction .................................................................................................................. 323
Staphylococcal Intoxication ........................................................................................... 323
Importance ........................................................................................................... 323
Characteristics of Staphylococcus aureus ..................................................................324
Organisms ....................................................................................................324
Growth .........................................................................................................324
Habitat .........................................................................................................325
Toxins and Toxin Production ................................................................................325
Disease and Symptoms ..........................................................................................325
Food Association .................................................................................................. 326
Prevention (Reduction) of the Disease ...................................................................327
Identification Methods ......................................................................................... 328
Analysis of an Outbreak ....................................................................................... 328
Botulism by Clostridium botulinum .................................................................................329
Importance ............................................................................................................329
Characteristics .......................................................................................................329
Organisms ....................................................................................................329
Growth .........................................................................................................329
Habitat .........................................................................................................329
Toxins and Toxin Production ............................................................................... 330
Disease and Symptoms ..........................................................................................331
Foodborne Botulism .....................................................................................331
Infant Botulism ............................................................................................331
Hidden Botulism ..........................................................................................331
Wound Botulism ..........................................................................................331
Inadvertent Botulism ....................................................................................332
Food Association ...................................................................................................332
Prevention of Botulism ..........................................................................................333
Identification Methods ..........................................................................................333