Foodborne Bacterial Pathogens

Copertina anteriore
Michael Doyle
CRC Press, 24 feb 1989 - 816 pagine
Bacteria are estimated to cause some 24 million cases of diarrheal disease annually in the US. These papers have wide importance providing background information and recent research findings and giving a comprehensive, current understanding of bacterial pathogens associated with foods and their role
 

Sommario

Epidemiology
4
Pathogenicity
11
Bacillus cereus and Other Bacillus Species
21
Epidemiology
29
Antigenic Constitution and Serology 42 216
42
Pathogenicity
49
Foodborne Illness Associated with Bacillus Species
58
Campylobacter jejuni
71
Prevention and Control
512
References
513
Vibrio cholerae
525
Characteristics of V cholerae
526
Characteristics of the Disease
528
Epidemiology
529
Isolation and Identification
530
Mechanisms of Pathogenicity and Means of Pathogenicity Testing
531

Characteristics of the Disease
82
Control and Prevention
101
Clostridium botulinum
111
Classification
121
Toxins
143
Control of C botulinum in Foods
156
Clostridium perfringens
191
Characteristics of the Disease
206
Mechanisms of Pathogenicity and Means
214
Control Measures
226
Escherichia coli
235
Enteroinvasive E coli
242
Listeria monocytogenes
283
Plesiomonas shigelloides
311
Salmonella
327
Shigella
447
Isolation and Identification
452
Mechanisms of Pathogenicity
454
Control
457
References
460
Staphylococcus aureus
463
Introduction
464
Classification of Staphylococci
465
Isolation of S aureus
468
Survival Characteristics of Staphylococci in Culture Media
470
Survival Characteristics of Staphylococci in Food
474
Enterotoxigenicity of Staphylococcal Strains
479
S aureus Growth and Enterotoxin Production
483
Synthesis of Enterotoxins
489
Characteristics of Disease
492
Epidemiology
495
Isolation and Identification of Enterotoxins
500
Biological Activity of Enterotoxins
506
Enterotoxins as Mitogens
509
Detection of Enterotoxins in Foods
510
Control and Prevention
537
References
539
Vibrio parahaemolyticus
543
Introduction
544
Characterization of Disease
551
Epidemiology
552
Isolation and Identification
554
Pathogenicity
557
Control Measures
561
References
562
Introduction
570
Characteristics of Disease and Epidemiology
572
Isolation and Identification
575
Pathogenicity
583
Control Measures
595
References
597
Yersinia enterocolitica and Yersinia pseudotuberculosis
601
History
602
Characteristics of the Organisms
603
Yersiniosis
617
Epidemiology
631
Isolation and Identification
640
Pathogenicity
645
Control of Yersiniosis
658
References
659
Less Recognized or Presumptive Foodborne Pathogenic Bacteria
673
Introduction
674
Suspected or Emerging Foodborne Enteric Pathogens
677
Human Diseases and Related Bacteria Transmitted Through Foods
698
Zoonoses Transmitted Through Foods
706
Conclusions
717
References
720
Index
735
Copyright

Parole e frasi comuni

Informazioni bibliografiche