Contents ◾ xxv
Disease-Causing Potential ........................................................................... 389
Non-Escherichia coli coliforms............................................................................... 389
Toxigenic Physchrotrophic Bacillus Species ........................................................... 390
Diseases Caused by Viruses and Prion ........................................................................... 390
Importance ........................................................................................................... 390
Food Association .................................................................................................. 390
Prevention..............................................................................................................391
Detection Methods ................................................................................................391
Norovirus .........................................................................................................391
Hepatitis A Virus ...................................................................................................392
Bovine Spongiform Encephalopathy (BSE) ...........................................................392
Molds and Mycotoxins ...................................................................................................393
Importance ............................................................................................................393
Characteristics ...................................................................................................... 394
Organisms ................................................................................................... 394
Growth and Mycotoxin Production ..............................................................395
Habitat .........................................................................................................395
Toxins and Toxin Production ................................................................................395
Food Association .................................................................................................. 396
Symptoms and Prevention of Mycotoxicosis ......................................................... 396
Detection Methods ............................................................................................... 397
Biogenic Amines ............................................................................................................ 397
Toxins Associated with Fish and Shellfish ...................................................................... 397
Scombroid Poisoning ............................................................................................ 397
Ciguatera Fish Poisoning (CFP) ............................................................................ 400
Paralytic Shellfish Poisoning (PSP) ....................................................................... 400
Neurotoxic Shellfish Poisoning (NSP) .................................................................. 400
Diarrhetic Shellfish Poisoning (DSP) .....................................................................401
Azaspiracid Shellfish Poisoning (AZP) ...................................................................401
Amnesic Shellfish Poisoning (ASP) ........................................................................401
Puffer Fish Poisoning (PFP) ...................................................................................401
Parasites ..........................................................................................................................401
Trichinella spiralis.................................................................................................. 402
Anisakis simplex ..................................................................................................... 402
Taenia Species ....................................................................................................... 402
Toxoplasma gondii ................................................................................................. 402
Giardia lamblia ..................................................................................................... 403
Cryptosporidium parvum ....................................................................................... 404
Cyclospora cayetanensis ........................................................................................... 404
Conclusion ..................................................................................................................... 404
References ...................................................................................................................... 405
29 New and Emerging Foodborne Pathogens .............................................................. 407
Introduction .................................................................................................................. 407
Associated Factors .......................................................................................................... 408
Better Knowledge of Pathogens ............................................................................ 409
Improvement in Regulatory Actions ......................................................................410
Disease-Causing Potential ........................................................................... 389
Non-Escherichia coli coliforms............................................................................... 389
Toxigenic Physchrotrophic Bacillus Species ........................................................... 390
Diseases Caused by Viruses and Prion ........................................................................... 390
Importance ........................................................................................................... 390
Food Association .................................................................................................. 390
Prevention..............................................................................................................391
Detection Methods ................................................................................................391
Norovirus .........................................................................................................391
Hepatitis A Virus ...................................................................................................392
Bovine Spongiform Encephalopathy (BSE) ...........................................................392
Molds and Mycotoxins ...................................................................................................393
Importance ............................................................................................................393
Characteristics ...................................................................................................... 394
Organisms ................................................................................................... 394
Growth and Mycotoxin Production ..............................................................395
Habitat .........................................................................................................395
Toxins and Toxin Production ................................................................................395
Food Association .................................................................................................. 396
Symptoms and Prevention of Mycotoxicosis ......................................................... 396
Detection Methods ............................................................................................... 397
Biogenic Amines ............................................................................................................ 397
Toxins Associated with Fish and Shellfish ...................................................................... 397
Scombroid Poisoning ............................................................................................ 397
Ciguatera Fish Poisoning (CFP) ............................................................................ 400
Paralytic Shellfish Poisoning (PSP) ....................................................................... 400
Neurotoxic Shellfish Poisoning (NSP) .................................................................. 400
Diarrhetic Shellfish Poisoning (DSP) .....................................................................401
Azaspiracid Shellfish Poisoning (AZP) ...................................................................401
Amnesic Shellfish Poisoning (ASP) ........................................................................401
Puffer Fish Poisoning (PFP) ...................................................................................401
Parasites ..........................................................................................................................401
Trichinella spiralis.................................................................................................. 402
Anisakis simplex ..................................................................................................... 402
Taenia Species ....................................................................................................... 402
Toxoplasma gondii ................................................................................................. 402
Giardia lamblia ..................................................................................................... 403
Cryptosporidium parvum ....................................................................................... 404
Cyclospora cayetanensis ........................................................................................... 404
Conclusion ..................................................................................................................... 404
References ...................................................................................................................... 405
29 New and Emerging Foodborne Pathogens .............................................................. 407
Introduction .................................................................................................................. 407
Associated Factors .......................................................................................................... 408
Better Knowledge of Pathogens ............................................................................ 409
Improvement in Regulatory Actions ......................................................................410