xxii ◾ Contents
Analysis of a Foodborne Botulism Case ................................................................ 334
Conclusion ..................................................................................................................... 334
References .......................................................................................................................335
26 Foodborne Bacterial Infections ................................................................................337
Introduction ...................................................................................................................337
Salmonella enterica ..........................................................................................................338
Importance ............................................................................................................338
Current Nomenclature System ...............................................................................339
Predominant Serotypes in Salmonellosis ......................................................339
Characteristics ...................................................................................................... 341
Habitat ................................................................................................................. 341
Disease and Symptoms ......................................................................................... 341
Food Association .................................................................................................. 342
Prevention and Control ........................................................................................ 343
Detection Method ................................................................................................ 343
A Case Study ........................................................................................................ 343
Listeria monocytogenes ..................................................................................................... 344
Importance ........................................................................................................... 344
Classification .........................................................................................................345
Characteristics .......................................................................................................345
Habitat ................................................................................................................. 346
Virulence Factors .................................................................................................. 346
Disease and Symptoms ......................................................................................... 346
Febrile Gastroenteritis ................................................................................. 346
Invasive Systemic Disease ............................................................................ 347
Food Association .................................................................................................. 349
Prevention and Control ........................................................................................ 349
Detection Method .................................................................................................350
A Case Study .........................................................................................................350
Pathogenic Escherichia coli ..............................................................................................351
Importance ............................................................................................................351
Enterotoxigenic Escherichia coli (ETEC) .......................................................352
Enteropathogenic Escherichia coli (EPEC) .....................................................352
Enteroinvasive Escherichia coli (EIEC) ..........................................................352
Disease and Symptoms .................................................................................353
Food Association ..........................................................................................353
Prevention ....................................................................................................353
Enteroaggregative Escherichia coli .................................................................353
Enterohemorrhagic Escherichia coli (EHEC), Shiga- Toxigenic Escherichia
coli (STEC) ...................................................................................................353
Gastroenteritis Resulting from EHEC/STEC ........................................................354
Characteristics ..............................................................................................354
Toxins ...........................................................................................................354
Disease and Symptoms .................................................................................354
Food Association ..........................................................................................355
Prevention ....................................................................................................355
Analysis of a Foodborne Botulism Case ................................................................ 334
Conclusion ..................................................................................................................... 334
References .......................................................................................................................335
26 Foodborne Bacterial Infections ................................................................................337
Introduction ...................................................................................................................337
Salmonella enterica ..........................................................................................................338
Importance ............................................................................................................338
Current Nomenclature System ...............................................................................339
Predominant Serotypes in Salmonellosis ......................................................339
Characteristics ...................................................................................................... 341
Habitat ................................................................................................................. 341
Disease and Symptoms ......................................................................................... 341
Food Association .................................................................................................. 342
Prevention and Control ........................................................................................ 343
Detection Method ................................................................................................ 343
A Case Study ........................................................................................................ 343
Listeria monocytogenes ..................................................................................................... 344
Importance ........................................................................................................... 344
Classification .........................................................................................................345
Characteristics .......................................................................................................345
Habitat ................................................................................................................. 346
Virulence Factors .................................................................................................. 346
Disease and Symptoms ......................................................................................... 346
Febrile Gastroenteritis ................................................................................. 346
Invasive Systemic Disease ............................................................................ 347
Food Association .................................................................................................. 349
Prevention and Control ........................................................................................ 349
Detection Method .................................................................................................350
A Case Study .........................................................................................................350
Pathogenic Escherichia coli ..............................................................................................351
Importance ............................................................................................................351
Enterotoxigenic Escherichia coli (ETEC) .......................................................352
Enteropathogenic Escherichia coli (EPEC) .....................................................352
Enteroinvasive Escherichia coli (EIEC) ..........................................................352
Disease and Symptoms .................................................................................353
Food Association ..........................................................................................353
Prevention ....................................................................................................353
Enteroaggregative Escherichia coli .................................................................353
Enterohemorrhagic Escherichia coli (EHEC), Shiga- Toxigenic Escherichia
coli (STEC) ...................................................................................................353
Gastroenteritis Resulting from EHEC/STEC ........................................................354
Characteristics ..............................................................................................354
Toxins ...........................................................................................................354
Disease and Symptoms .................................................................................354
Food Association ..........................................................................................355
Prevention ....................................................................................................355