Foodborne Disease Handbook: Volume I: Bacterial Pathogens

534 Pages·2018·39.436 MB·English

by  Hui, Y. H

Foodborne Disease
Handbook
FOODBORNE DISEASE HANDBOOK
Editor-in-Chief
Y. H. Hui
Volume Editors
J. Richard Gorham
David Kitts
K. D. Murrell
Wai-Kit Nip
Merle D. Pierson
Syed A. Sattar
R. A. Smith
David G. Spoerke, Jr.
Peggy S. Stanfield
Volume 1 Bacterial Pathogens Volume 3 Plant Toxicants
Volume 2 Viruses, Parasites, Volume 4 Seafood and
Pathogens, and HACCP Environmental Toxins
Foodborne Disease
Handbook
Second Edition, Revised and Expanded
Volume 2: Viruses, Parasites, Pathogens, and HACCP
edited by
Y. H. Hui
Science Technology System
West Sacramento, California
Syed A. Sattar
University of Ottawa
Ottawa, Ontario, Canada
K. D. MurreIl
u.s.
Department of Agriculture
Beltsville, Maryland
Wai-Kit Nip
University of Hawaii at Manoa
Honolulu, Hawaii
Peggy S. Stanfield
Dietetics Resources
Twin Falls, Idaho
, INC.
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Introduction to the Handbook
The Foodborne Disease Handbook, Second Edition, Revised and Expanded, could not be
appearing at a more auspicious time. Never before has the campaign for food safety been
pursued so intensely on so many fronts in virtually every country around the world. This
new edition reflects at least one of the many aspects of that intense and multifaceted
campaign: namely, that research on food safety has been very productive in the years
since the first edition appeared. The Handbook is now presented in four volumes instead
of the three of the 1994 edition. The four volumes are composed of 86 chapters, a 22%
increase over the 67 chapters of the first edition. Much of the information in the first
edition has been carried forward to this new edition because that information is still as
reliable and pertinent as it was in 1994. This integration of the older data with the latest
research findings gives the reader a secure scientific foundation on which to base important
decisions affecting the public's health.
We are not so naive as to think that only scientific facts influence decisions affecting
food safety. Political and economic factors and compelling national interests may carry
greater weight in the minds of decision-makers than the scientific findings offered in this
new edition. However, if persons in the higher levels of national governments and interna-
tional agencies, such as the Codex Alimentarius Commission, the World Trade Organiza-
tion, the World Health Organization, and the Food and Agriculture Organization, who
must bear the burden of decision-making need and are willing to entertain scientific find-
ings, then the information in these four volumes will serve them well indeed.
During the last decade of the previous century, we witnessed an unprecedentedly
intense and varied program of research on food safety, as we have already noted. There
are compelling forces driving these research efforts. The traditional food-associated patho-
gens, parasites, and toxins of forty years ago still continue to cause problems today, and
newer or less well-known species and strains present extraordinary challenges to human
health.
These newer threats may be serious even for the immunocompetent, but for the
immunocompromised they can be devastating. The relative numbers of the immunocom-
promised in the world population are increasing daily. We include here not just those
affected by the human immunodeficiency virus (HIV), but also the elderly; the very young;
the recipients of radiation treatments, chemotherapy, and immunosuppressive drugs; pa-
//'/'
iv Introduction to the Handbook
dents undergoing major invasive diagnostic or surgical procedures; and sufferers of debili-
tating diseases such as diabetes. To this daunting list of challenges must be added numer-
ous instances of microbial resistance to antibiotics.
Moreover, it is not yet clear how the great HACCP experiment will play out on the
worldwide stage of food safety. Altruism and profit motivation have always made strange
bedfellows in the food industry. It remains to be seen whether HACCP will succeed in
wedding these two disparate motives into a unifying force for the benefit of all con-
cerned—producers, manufacturers, retailers, and consumers. That HACCP shows great
promise is thoroughly discussed in Volume 2, with an emphasis on sanitation in a public
eating place.
All the foregoing factors lend a sense of urgency to the task of rapidly identifying
toxins, species, and strains of pathogens and parasites as etiologic agents, and of determin-
ing their roles in the epidemiology and epizootiology of disease outbreaks, which are
described in detail throughout the Foodborne Disease Handbook.
It is very fortunate for the consumer that there exists in the food industry a dedicated
cadre of scientific specialists who scrutinize all aspects of food production and bring their
expertise to bear on the potential hazards they know best. A good sampling of the kinds
of work they do is contained in these four new volumes of the Handbook. And the benefits
of their research are obvious to the scientific specialist who wants to learn even more
about food hazards, to the scientific generalist who is curious about everything and who
will be delighted to find a good source of accurate, up-to-date information, and to consum-
ers who care about what they eat.
We are confident that these four volumes will provide competent, trustworthy, and
timely information to inquiring readers, no matter what roles they may play in the global
campaign to achieve food safety.
Y. H. Hui
J. Richard Gorham
David Kitts
K. D. Murrell
Wai-Kit Nip
Merle D. Pier son
Syed A. Sattar
R. A. Smith
David G. Spoerke, Jr.
Peggy S. Stanfield
Preface
Much of the thought and action surrounding food safety deals with preventing foodborne
bacteria from causing disease—and that is as it should be. But there are other threats that
command our attention. These—the viruses and parasites—take center stage in the second
volume of the Foodborne Disease Handbook, Second Edition, Revised and Expanded.
Viruses play an important role as agents of human diseases, and indeed their relative
significance is increasing as we try to prevent and control the spread of common bacterial
pathogens. The potential for foodborne spread of viruses is also stronger now than ever
because of a combination of many current societal changes. Ongoing changes in demo-
graphics, changing lifestyles, faster and more frequent movement of peoples and goods,
and rapidly expanding global trade in produce have already had a profound impact on the
potential of viruses and other pathogens to spread through foods.
Eight chapters on foodborne viruses, contributed by internationally recognized ex-
perts in their respective fields, represent an overview of the most up-to-date information
in this area. They cover well-known viral pathogens, as well as those that are less well
understood but may acquire greater significance if left unheeded. The chapters, when
considered together, represent a valuable resource on the biology of foodborne viruses,
clinical diagnosis, and medical management as well as laboratory-based identification of
viral infections transmitted through foods, and the epidemiology, prevention, and control
of foodborne spread of viral pathogens. Wherever appropriate, the challenges and difficul-
ties of detecting viruses in foods are highlighted and research needs identified. The guide-
lines for reducing the risk of spread of hepatitis A through foods should be applicable to
many other foodborne pathogens.
It is anticipated that the information presented here will assist researchers, epidemi-
ologists, physicians, public health officials and government regulators, and those in the
food production and marketing business, to become better informed on the human health
impact of foodborne viral infections and to work collectively in making foods safer.
All chapters on parasites from the first edition have been revised and updated. The
addition of a chapter on the occurrence of parasites in seafood completes the overall sub-
ject of foodborne and waterborne diseases transmitted by parasites.
Although Americans are relatively unfamiliar with parasitic infection, three exam-
ples of areas in which diseases have been transmitted by parasites will help us to remember
v
vi Preface
this important subject: northern Taiwan (from consuming raw or undercooked beef), Asian
countries such as Thailand (undercooked pork), and Japan and Hawaii (undercooked sea-
food). Various chapters in this volume provide detailed description of these types of dis-
eases transmitted by parasites.
There is a gradual movement—sometimes voluntary, sometimes mandated—toward
implementation of HACCP principles in all aspects of the food industry, beginning with
production and harvesting and continuing through the various stages of manufacturing,
warehousing, wholesaling, retailing, and serving, until the food eventually reaches the
consumer's plate. However, for the moment, at least, it is in the area of food service that
the application of HACCP principles has reached the highest level of achievement. While
much remains to be done even in the food service sector with regard to the implementation
of HACCP, it will be seen from this second volume of the Foodborne Disease Handbook
that the mechanics of implementation have been worked out and fine-tuned, and that this
accomplishment may now serve as a model and a guide for other facets of the food in-
dustry.
The food industry in general seems to be buying into the HACCP system with an
apparent high level of commitment, and this bodes well for the consumer. But rather than
relaxing vigilance and trusting that HACCP will solve all food safety problems, the food
industry must heighten vigilance and redouble efforts to ensure that HACCP programs
are protected on all sides by a secure fortress of state-of-the-art environmental sanitation.
The editors and contributors to this volume have given researchers, microbiologists,
parasitologists, food-industry managers, food analysts, and HACCP managers a wealth
of information on how to detect and identify foodborne parasites and viral pathogens, how
to investigate the disease outbreaks they cause, and, most importantly, how to prevent
foodborne diseases by the practical application of HACCP principles.
Y. H. Hui
Syed A. Sattar
K. D. Murrell
Wai-Kit Nip
Peggy S. Stanfield
Contents
Introduction to the Handbook in
Preface v
Contributors ix
Contents of Other Volumes xi
I. Poison Centers
1. The Role of Poison Centers in the United States 1
David G. Spoerke, Jr.
II. Viruses
2. Hepatitis A and E Viruses 23
Theresa L. Cromeans, Michael O. Favorov, Omana V. Nainan, and
Harold S. Margolis
3. Norwalk Virus and the Small Round Viruses Causing Foodborne
Gastroenteritis 77
Hazel Appleton
4. Rotavirus 99
Syed A. Sattar, V. Susan Springthorpe, and Jason A. Tetro
5. Other Foodborne Viruses 127
Syed A. Sattar and Jason A. Tetro
6. Detection of Human Enteric Viruses in Foods 137
Lee-Ann Jaykus
vii