384 ◾ Fundamental Food Microbiology
QUESTIONS
1. List and discuss five important factors that differentiate foodborne toxico-infection from
(a) food intoxication and (b) food infection.
2. List the important characteristics of Clo. perfringens gastroenteritis (symptoms, suspected
foods, and toxin production).
3. Discuss the methods to be adopted to prevent foodborne Clo. perfringens gastroenteritis.
4. What are the differences in the two types of toxins associated with Bac. cereus gastroenteritis? What is the sequence of events that leads to this disease?
5. Discuss the importance of cholera as a foodborne disease. List the various serotypes that are
associated with cholera.
6. Discuss the factors and foods involved in the cholera outbreaks in the United States since the
1970s.
7. Explain the mechanism of disease production by cholera toxins.
8. Discuss the methods to be implemented to prevent foodborne Esc. coli gastroenteritis.
9. Explain the nature of toxins involved in foodborne toxico-infection by Clo. perfringens, Bac.
cereus, Vib. cholerae O1 and non-O1, and ETEC.
10. Explain the terms in relation to foodborne diseases: Banquet disease, Chinese rice disease,
seafood disease, traveler’s diarrhea, and infant diarrhea.
11. From an outbreak incidence of cholera or ETEC (instructor may provide or get from the
Internet), discuss the sequence of events that caused the disease. What could have been done
to prevent the incidence?
12. List four factors that could be associated with a high incidence of foodborne gastroenteritis,
such as traveler’s diarrhea, in many developing countries.
References
1. Lindström, M., Heikinheimo, A., Lahti, P., and Korkeala, H., Novel insights into the epidemiology of
Clostridium perfringens type A food poisoning, Food Microbiol., 28, 192–198, 2011.
2. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J.
et al., Surveillance for foodborne disease outbreaks: United States, 2009–2010, Morb. Mortal. Weekly
Report, 62, 41–47, 2013.
3. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
4. Uzal, F.A. and McClane, B.A., Animal models to study the pathogenesis of enterotoxigenic Clostridium
perfringens infections, Microb. Infect., 14, 1009–1016, 2012.
5. Songer, J.G., Clostridia as agents of zoonotic disease, Vet. Microbiol., 140, 399–404, 2010.
6. García, S. and Heredia, N., Clostridium perfringens: A dynamic foodborne pathogen, Food Bioprocess
Technol, 4, 624–630, 2011.
7. Bottone, E.J., Bacillus cereus, a volatile human pathogen, Clin. Microbiol. Rev., 23, 382–398, 2010.
8. Logan, N.A., Bacillus and relatives in foodborne illness, J. Appl. Microbiol., 112, 417–429, 2012.
9. Oh, M.-H., Ham, J.-S., and Cox, J.M., Diversity and toxigenicity among members of the Bacillus
cereus group, Int. J. Food Microbiol., 152, 1–8, 2012.
10. Gray, K.M., Banada, P.P., O’Neal, E., and Bhunia, A.K., Rapid Ped-2E9 cell-based cytotoxicity analysis
and genotyping of Bacillus species, J. Clin. Microbiol., 43, 5865–5872, 2005.
11. Banerjee, P. and Bhunia, A.K., Mammalian cell-based biosensors for pathogens and toxins, Trends
Biotechnol., 27, 179–188, 2009.
12. Safa, A., Nair, G.B., and Kong, R.Y.C., Evolution of new variants of Vibrio cholerae O1, Trends
Microbiol., 18, 46–54, 2010.
QUESTIONS
1. List and discuss five important factors that differentiate foodborne toxico-infection from
(a) food intoxication and (b) food infection.
2. List the important characteristics of Clo. perfringens gastroenteritis (symptoms, suspected
foods, and toxin production).
3. Discuss the methods to be adopted to prevent foodborne Clo. perfringens gastroenteritis.
4. What are the differences in the two types of toxins associated with Bac. cereus gastroenteritis? What is the sequence of events that leads to this disease?
5. Discuss the importance of cholera as a foodborne disease. List the various serotypes that are
associated with cholera.
6. Discuss the factors and foods involved in the cholera outbreaks in the United States since the
1970s.
7. Explain the mechanism of disease production by cholera toxins.
8. Discuss the methods to be implemented to prevent foodborne Esc. coli gastroenteritis.
9. Explain the nature of toxins involved in foodborne toxico-infection by Clo. perfringens, Bac.
cereus, Vib. cholerae O1 and non-O1, and ETEC.
10. Explain the terms in relation to foodborne diseases: Banquet disease, Chinese rice disease,
seafood disease, traveler’s diarrhea, and infant diarrhea.
11. From an outbreak incidence of cholera or ETEC (instructor may provide or get from the
Internet), discuss the sequence of events that caused the disease. What could have been done
to prevent the incidence?
12. List four factors that could be associated with a high incidence of foodborne gastroenteritis,
such as traveler’s diarrhea, in many developing countries.
References
1. Lindström, M., Heikinheimo, A., Lahti, P., and Korkeala, H., Novel insights into the epidemiology of
Clostridium perfringens type A food poisoning, Food Microbiol., 28, 192–198, 2011.
2. Gould, L.H., Mungai, E.A., Johnson, S.D., Richardson, L.C., Williams, I.T., Griffin, P.M., Hall, A.J.
et al., Surveillance for foodborne disease outbreaks: United States, 2009–2010, Morb. Mortal. Weekly
Report, 62, 41–47, 2013.
3. Scallan, E., Hoekstra, R.M., Angulo, F.J., Tauxe, R.V., Widdowson, M.A., Roy, S.L., Griffin, P.M. et al.,
Foodborne illness acquired in the United States: Major pathogens, Emerg. Infect. Dis., 17, 7–15, 2011.
4. Uzal, F.A. and McClane, B.A., Animal models to study the pathogenesis of enterotoxigenic Clostridium
perfringens infections, Microb. Infect., 14, 1009–1016, 2012.
5. Songer, J.G., Clostridia as agents of zoonotic disease, Vet. Microbiol., 140, 399–404, 2010.
6. García, S. and Heredia, N., Clostridium perfringens: A dynamic foodborne pathogen, Food Bioprocess
Technol, 4, 624–630, 2011.
7. Bottone, E.J., Bacillus cereus, a volatile human pathogen, Clin. Microbiol. Rev., 23, 382–398, 2010.
8. Logan, N.A., Bacillus and relatives in foodborne illness, J. Appl. Microbiol., 112, 417–429, 2012.
9. Oh, M.-H., Ham, J.-S., and Cox, J.M., Diversity and toxigenicity among members of the Bacillus
cereus group, Int. J. Food Microbiol., 152, 1–8, 2012.
10. Gray, K.M., Banada, P.P., O’Neal, E., and Bhunia, A.K., Rapid Ped-2E9 cell-based cytotoxicity analysis
and genotyping of Bacillus species, J. Clin. Microbiol., 43, 5865–5872, 2005.
11. Banerjee, P. and Bhunia, A.K., Mammalian cell-based biosensors for pathogens and toxins, Trends
Biotechnol., 27, 179–188, 2009.
12. Safa, A., Nair, G.B., and Kong, R.Y.C., Evolution of new variants of Vibrio cholerae O1, Trends
Microbiol., 18, 46–54, 2010.