Emerging Foodborne Pathogens (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci. Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community. Discusses identification issues Looks at surveillance methods and the tracking of viruses Looks at individual pathogens in detail Title......Page 635 Contributor contact details......Page 637 Contents......Page 641 Introduction......Page 648 Part I Identifying emerging pathogens......Page 1 1 How bacterial pathogens evolve......Page 3 2 Surveillance for emerging pathogens in the United States......Page 23 3 Surveillance of emerging pathogens in Europe......Page 50 4 Tracking emerging pathogens: the case of noroviruses......Page 77 5 Industrial food microbiology and emerging foodborne pathogens......Page 111 6 Microbiological risk assessment for emerging pathogens......Page 130 7 Food safety objectives and related concepts: the role of the food industry......Page 153 Part II Individual pathogens......Page 179 8 Arcobacter......Page 181 9 Foodborne trematodes and helminths......Page 222 10 Emerging pathogenic E. coli......Page 253 11 Hepatitis viruses......Page 282 12 Prion diseases......Page 309 13 Vibrios......Page 332 14 Yersinia enterocolitica......Page 373 15 Listeria......Page 406 16 Helicobacter pylori......Page 429 17 Enterobacteriaceae......Page 450 18 Campylobacter......Page 476 19 Mycobacterium paratuberculosis......Page 522 20 Enterococci......Page 557 Index......Page 614 Developments such as the increasing globalisation of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly- discovered (e.g. through more sensitive analytical methods), linked for the first time to disease in humans, or first associated with a particular food. A pathogen may also be defined as 'emerging' when significant new strains emerge from an existing pathogen, or if the incidence of Designed for microbiologists and QA staff in the food industry, and food safety scientists working in governments and academia, this collection discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection and means of control. Suitable for microbiologists and quality assurance professionals and for government and academic food safety scientists, this reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.