xxiv  ◾  Contents
Disease and Symptoms ..........................................................................................373
Food Association ...................................................................................................373
Prevention..............................................................................................................374
Detection Method .................................................................................................374
Analysis of an Outbreak ........................................................................................375
Bacillus cereus ..................................................................................................................375
Importance ............................................................................................................375
Characteristics .......................................................................................................375
Habitat ..................................................................................................................376
Toxins and Toxin Production ................................................................................376
Disease and Symptoms ..........................................................................................376
Food Association .................................................................................................. 377
Prevention..............................................................................................................378
Detection Method .................................................................................................378
Vibrio cholerae .................................................................................................................378
Importance ............................................................................................................378
Characteristics .......................................................................................................379
Habitat ..................................................................................................................379
Toxins and Toxin Production ................................................................................379
Disease and Symptoms ......................................................................................... 380
Food Association .................................................................................................. 380
Prevention..............................................................................................................381
Detection Method .................................................................................................381
Analysis of an Outbreak ........................................................................................381
Enterotoxigenic Escherichia coli (ETEC) ........................................................................ 382
Importance ........................................................................................................... 382
Characteristics ...................................................................................................... 382
Habitat ................................................................................................................. 382
Toxins and Toxin Production ............................................................................... 382
Disease and Symptoms ......................................................................................... 383
Food Association .................................................................................................. 383
Prevention............................................................................................................. 383
Detection Methods ............................................................................................... 383
Conclusion ..................................................................................................................... 383
References ...................................................................................................................... 384
28 Opportunistic Bacterial Pathogens, Molds and Mycotoxins, Viruses, Parasites,
and Fish and Shellfish Toxins ...................................................................................387
Introduction .................................................................................................................. 387
Opportunistic Bacterial Pathogens ................................................................................ 387
Aeromonas hydrophila ............................................................................................ 387
Characteristics ............................................................................................. 387
Food Association ......................................................................................... 388
Disease-Causing Potential ........................................................................... 388
Plesiomonas shigelloides .......................................................................................... 388
Characteristics ............................................................................................. 388
Food Association ......................................................................................... 388