Contents  ◾  xxiii
Shigella Species................................................................................................................355
Importance ............................................................................................................355
Characteristics ..............................................................................................356
Habitat .........................................................................................................356
Toxins ...........................................................................................................356
Disease and Symptoms .................................................................................357
Food Association ..........................................................................................357
Prevention ....................................................................................................358
Campylobacter Species .....................................................................................................358
Importance ............................................................................................................358
Characteristics .......................................................................................................358
Habitat ..................................................................................................................359
Pathogenic Factors and Toxins ...............................................................................359
Disease and Symptoms ..........................................................................................359
Food Association .................................................................................................. 360
Prevention............................................................................................................. 360
Yersinia enterocolitica ...................................................................................................... 360
Importance ........................................................................................................... 360
Characteristics .......................................................................................................361
Habitat ..................................................................................................................361
Virulence Factors ...................................................................................................361
Disease and Symptoms ......................................................................................... 362
Food Association .................................................................................................. 362
Prevention............................................................................................................. 362
Vibrio Species ................................................................................................................. 362
Vibrio parahaemolyticus ......................................................................................... 363
Importance .................................................................................................. 363
Characteristics ............................................................................................. 363
Habitat ........................................................................................................ 363
Virulence Factors and Toxin Production ..................................................... 363
Disease and Symptoms ................................................................................ 364
Food Association ......................................................................................... 364
Prevention ................................................................................................... 364
Vibrio vulnificus .....................................................................................................365
Brucellosis..............................................................................................................365
Streptococcal Infection ..........................................................................................365
Q Fever ................................................................................................................. 366
Conclusion ..................................................................................................................... 366
References .......................................................................................................................367
27 Foodborne Toxico-Infections ...................................................................................371
Introduction ...................................................................................................................371
Clostridium perfringens ....................................................................................................371
Importance ............................................................................................................371
Characteristics .......................................................................................................372
Habitat ..................................................................................................................372
Toxins and Toxin Production ................................................................................372