Bacterial Pathogens, Mycotoxins, Viruses, Parasites, and Fish Toxins ◾ 405
5. List the enteric viruses implicated in foodborne disease outbreaks. Why are foodborne diseases of viral origin not always detected?
6. How are foods contaminated with hepatitis A virus, and what control measures should be
adopted to reduce the incidence?
7. What methods are used to detect incidence of foodborne disease of viral origin?
8. What is the causative agent of mad cow disease, and how does this protein differ from the
normal protein?
9. Describe the prevention strategies for BSE.
10. Discuss the role of microorganisms in histamine poisoning from the consumption of some
ripened cheeses, old fermented sausages, and fish. Name the important microbial species
that can be associated with scombroid poisoning. Suggest the preventative methods.
11. Why is ciguatera poisoning more prevalent with foods served at home? How can one prevent
the incidence?
12. List the types of shellfish poisoning. What are their major symptoms?
13. List the major causes of trichinellosis in humans. How can the incidence be reduced?
14. Discuss the reasons for foodborne anisakiasis, taeniasis, and toxoplasmosis in humans and
explain how their incidence can be reduced.
15. List four protozoan diseases transmitted through foods in humans. Discuss the importance
of intestinal protozoan diseases of food origin in humans. Which foods are more often associated with these diseases and how can they be reduced?
16. Explain these terms: Mycotoxins, mycotoxin-producing strain of Penicillium species, aflatoxin, and growth characteristics of molds.
17. List five foods that directly or indirectly can be contaminated with mycotoxins. Discuss
mycotoxin concerns in foods and food ingredients imported to the United States from other
countries.
References
1. Janda, J.M. and Abbott, S.L., The genus aeromonas: Taxonomy, pathogenicity, and infection, Clin.
Microbiol. Rev., 23, 35–73, 2010.
2. Levin, R.E., Plesiomonas shigelloides: An aquatic food borne pathogen: A review of its characteristics,
pathogenicity, ecology, and molecular detection, Food Biotechnol., 22, 189–202, 2008.
3. Dufrenne, J., Bijwaard, M., te Giffel, M., Beumer, R., and Notermans, S., Characteristics of some
psychrotrophic Bacillus cereus isolates, Int. J. Food Microbiol., 27, 175–183, 1995.
4. Schoeni, J.L. and Wong, A.C.L., Bacillus cereus food poisoning and its toxins, J. Food Prot., 68, 636–
648, 2005.
5. From, C., Pukall, R., Schumann, P., Hormazabal, V., and Granum, P.E., Toxin-producing ability
among Bacillus spp. outside the Bacillus cereus group, Appl. Environ. Microbiol., 71, 1178–1183, 2005.
6. Rodriguez-Lazaro, D., Cook, N., Ruggeri, F.M., Sellwood, J., Nasser, A., Nascimento, M.S., van der
Poel, W.H.M. et al. Virus hazards from food, water and other contaminated environments, FEMS
Microbiol. Rev., 36, 786–814, 2012.
7. 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.
8. Patel, M.M., Hall, A.J., Vinjé, J., and Parashar, U.D., Noroviruses: A comprehensive review, J. Clin.
Virol., 44, 1–8, 2009.
9. CDC, Updated norovirus outbreak management and disease prevention guidelines, Morb. Mortal. Wkly.
Rep., 60, 1–18, 2011.
5. List the enteric viruses implicated in foodborne disease outbreaks. Why are foodborne diseases of viral origin not always detected?
6. How are foods contaminated with hepatitis A virus, and what control measures should be
adopted to reduce the incidence?
7. What methods are used to detect incidence of foodborne disease of viral origin?
8. What is the causative agent of mad cow disease, and how does this protein differ from the
normal protein?
9. Describe the prevention strategies for BSE.
10. Discuss the role of microorganisms in histamine poisoning from the consumption of some
ripened cheeses, old fermented sausages, and fish. Name the important microbial species
that can be associated with scombroid poisoning. Suggest the preventative methods.
11. Why is ciguatera poisoning more prevalent with foods served at home? How can one prevent
the incidence?
12. List the types of shellfish poisoning. What are their major symptoms?
13. List the major causes of trichinellosis in humans. How can the incidence be reduced?
14. Discuss the reasons for foodborne anisakiasis, taeniasis, and toxoplasmosis in humans and
explain how their incidence can be reduced.
15. List four protozoan diseases transmitted through foods in humans. Discuss the importance
of intestinal protozoan diseases of food origin in humans. Which foods are more often associated with these diseases and how can they be reduced?
16. Explain these terms: Mycotoxins, mycotoxin-producing strain of Penicillium species, aflatoxin, and growth characteristics of molds.
17. List five foods that directly or indirectly can be contaminated with mycotoxins. Discuss
mycotoxin concerns in foods and food ingredients imported to the United States from other
countries.
References
1. Janda, J.M. and Abbott, S.L., The genus aeromonas: Taxonomy, pathogenicity, and infection, Clin.
Microbiol. Rev., 23, 35–73, 2010.
2. Levin, R.E., Plesiomonas shigelloides: An aquatic food borne pathogen: A review of its characteristics,
pathogenicity, ecology, and molecular detection, Food Biotechnol., 22, 189–202, 2008.
3. Dufrenne, J., Bijwaard, M., te Giffel, M., Beumer, R., and Notermans, S., Characteristics of some
psychrotrophic Bacillus cereus isolates, Int. J. Food Microbiol., 27, 175–183, 1995.
4. Schoeni, J.L. and Wong, A.C.L., Bacillus cereus food poisoning and its toxins, J. Food Prot., 68, 636–
648, 2005.
5. From, C., Pukall, R., Schumann, P., Hormazabal, V., and Granum, P.E., Toxin-producing ability
among Bacillus spp. outside the Bacillus cereus group, Appl. Environ. Microbiol., 71, 1178–1183, 2005.
6. Rodriguez-Lazaro, D., Cook, N., Ruggeri, F.M., Sellwood, J., Nasser, A., Nascimento, M.S., van der
Poel, W.H.M. et al. Virus hazards from food, water and other contaminated environments, FEMS
Microbiol. Rev., 36, 786–814, 2012.
7. 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.
8. Patel, M.M., Hall, A.J., Vinjé, J., and Parashar, U.D., Noroviruses: A comprehensive review, J. Clin.
Virol., 44, 1–8, 2009.
9. CDC, Updated norovirus outbreak management and disease prevention guidelines, Morb. Mortal. Wkly.
Rep., 60, 1–18, 2011.