Escolar Documentos
Profissional Documentos
Cultura Documentos
1
3
xvii
Temperature Growth Range......................................................... 548
Effect of Salts and Other Chemicals.................................................. 548
Effect of pH, Water Activity, and Other Parameters.................................... 549
NaCl and pH .................................................................... 549
pH, a
w
, and Temperature ......................................................... 549
NaNO
2
, Eh, pH, and Temperature of Growth ....................................... 550
Staphylococcal Enterotoxins: Types and Incidence .................................... 550
Chemical and Physical Properties ................................................. 552
Production ...................................................................... 554
Mode of Action ................................................................. 557
The Gastroenteritis Syndrome ....................................................... 558
Incidence and Vehicle Foods........................................................ 559
Ecology of S. aureus Growth........................................................ 560
Prevention of Staphylococcal and Other Food-Poisoning Syndromes .................... 560
24Food Poisoning Caused by Gram-Positive Sporeforming Bacteria ................... 567
Clostridium Perfringens Food Poisoning ............................................. 567
Distribution of C. perfringens ..................................................... 568
Characteristics of the Organism ................................................... 568
The Enterotoxin ................................................................. 570
Vehicle Foods and Symptoms ..................................................... 571
Prevention ...................................................................... 572
Botulism .......................................................................... 573
Distribution of C. botulinum ...................................................... 574
Growth of C. botulinum Strains ................................................... 576
Ecology of C. botulinum Growth .................................................. 578
Concerns for Sous Vide and Related Food Products ................................. 579
Nature of the Botulinal Neurotoxins ............................................... 580
The Adult Botulism Syndrome: Incidence and Vehicle Foods ........................ 581
Infant Botulism.................................................................. 582
Bacillus Cereus Gastroenteritis ...................................................... 583
B. cereus Toxins ................................................................. 583
Diarrheal Syndrome ............................................................. 584
Emetic Syndrome................................................................ 585
25Foodborne Listeriosis ............................................................. 591
Taxonomy of Listeria .............................................................. 591
Serotypes ....................................................................... 594
Subspecies Typing ............................................................... 594
Growth ........................................................................... 595
Effect of pH..................................................................... 595
Combined Effect of pH and NaCl ................................................. 596
Effect of Temperature ............................................................ 597
Efecto de un
w
.................................................. ................... 598
Distribution ....................................................................... 598
The Environment ................................................................ 598
Foods and Humans .............................................................. 598
Pgina 18
xviii Modern Food Microbiology
Prevalence ...................................................................... 600
Thermal Properties................................................................. 600
Dairy Products .................................................................. 601
Nondairy Products ............................................................... 602
Effect of Sublethal Heating on Thermotolerance .................................... 603
Virulence Properties ............................................................... 603
Listeriolysin O and Ivanolysin O .................................................. 603
Intracellular Invasion............................................................. 604
Monocytosis-Producing Activity .................................................. 604
Sphingomyelinase ............................................................... 605
Animal Models and Infectious Dose ................................................. 605
Incidence and Nature of The Listeriosis Syndromes ................................... 606
Incidence ....................................................................... 606
Source of Pathogens ............................................................. 607
Syndromes...................................................................... 609
Resistance to Listeriosis ............................................................ 609
Persistence of L. monocytogenes in Foods ............................................ 610
Regulatory Status of L. monocytogenes in Foods ...................................... 611
26Foodborne Gastroenteritis Caused by Salmonella and Shigella ...................... 619
Salmonellosis ..................................................................... 619
Serotyping of Salmonella ......................................................... 620
Distribution ..................................................................... 620
Growth and Destruction of Salmonellae............................................ 623
The Salmonella Food-Poisoning Syndrome......................................... 625
Salmonella Virulence Properties................................................... 625
Incidence and Vehicle Foods...................................................... 625
Prevention and Control of Salmonellosis ........................................... 629
Competitive Exclusion to Reduce Salmonellae Carriage in Poultry.................... 629
Shigellosis ........................................................................ 631
Foodborne Cases ................................................................ 634
Virulence Properties ............................................................. 634
27Foodborne Gastroenteritis Caused by Escherichia coli .............................. 637
Serological Classification........................................................... 637
The Recognized Virulence Groups................................................... 637
Enteroaggregative E. coli (EAggEC)............................................... 637
Enterohemorrhagic E. coli (EHEC) ................................................ 639
Enteroinvasive E. coli (EIEC) ..................................................... 647
Enteropathogenic E. coli (EPEC).................................................. 648
Enterotoxigenic E. coli (ETEC) ................................................... 648
Prevention ........................................................................ 650
Travelers' Diarrhea ................................................................ 650
28Foodborne Gastroenteritis Caused by Vibrio , Yersinia , and Campylobacter Species.... 657
Vibriosis ( Vibrio parahaemolyticus ) ................................................. 657
Growth Conditions............................................................... 657
Pgina 19
Contenido
xix
Virulence Properties ............................................................. 659
Gastroenteritis Syndrome and Vehicle Foods ....................................... 660
Other Vibrios...................................................................... 661
Physical/Chemical Properties of FB
1
y FB
2
...................................... 719
Pathology....................................................................... 720
Sambutoxin ....................................................................... 721
Zearalenone ....................................................................... 722
Control of Production .............................................................. 722
31Viruses and Some Other Proven and Suspected Foodborne Biohazards .............. 727
Viruses ........................................................................... 727
Incidence in Foods and the Environment ........................................... 728
Destruction in Foods ............................................................. 728
Hepatitis A Virus ................................................................ 729
Noroviruses ..................................................................... 730
Rotaviruses ..................................................................... 731
Bacteria........................................................................... 732
Enterobacter sakazakii ........................................................... 732
Histamine-Associated (Scombroid) Poisoning ...................................... 732
Prion Diseases..................................................................... 737
Bovine spongiform encephalopathy (BSE) ......................................... 737
Creutzfeldt-Jakob Diseases (CJD, vCJD)........................................... 738
Chronic wasting disease (CWD) .................................................. 739
Toxigenic Phytoplanktons .......................................................... 739
Paralytic Shellfish Poisoning...................................................... 739
Ciguatera Poisoning ............................................................. 740
Domoic Acid.................................................................... 740
Appendix ............................................................................. 747
Index ................................................................................. 751