Foodborne Infections and Intoxications

576 Pages·2013·10.445 MB·English

by  J. Glenn Morris Jr., Morris Potter

Foodborne Infections
and Intoxications
Fourth Edition
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Foodborne Infections
and Intoxications
Fourth Edition
Edited by
J. Glenn Morris, Jr.
Emerging Pathogens Institute
University of Florida
FL, USA
Morris E. Potter
Public Health Consultant
Atlanta, Georgia, USA
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Fourth edition 2013
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Contents
List of Contributors ...............................................................................................xxiii
Preface ...................................................................................................................xxix
Preface to the Third Edition ..................................................................................xxxi
Dedication ...........................................................................................................xxxiii
SECTION 1 FOODBORNE DISEASE: EPIDEMIOLOGY AND
DISEASE BURDEN
CHAPTER 1 Estimates of Disease Burden Associated with
Contaminated Food in the United States
and Globally .........................................................3
Elaine Scallan, Martyn Kirk, and Patricia M. Griffin
Introduction ..................................................................................3
Estimates of foodborne disease in the United States ....................4
Major known pathogens ...........................................................4
Unspecified agents ....................................................................9
Estimation in other countries ......................................................11
Global efforts ..............................................................................13
Methodological considerations ...................................................14
Conclusions ................................................................................15
References ..................................................................................16
CHAPTER 2 The Foods Most Often Associated with Major
Foodborne Pathogens: Attributing Illnesses to
Food Sources and Ranking Pathogen/Food
Combinations .....................................................19
Michael B. Batz
Introduction ................................................................................19
Integrated measures of disease burden .......................................19
Methods of foodborne illness source attribution ........................20
Analysis of US outbreak data for food source attribution ..........24
Assessing the applicability of outbreak-derived
attribution estimates ....................................................................26
Ranking pathogen/food combinations ....................................27
Acknowledgments ......................................................................30
References ..................................................................................30
v
vi Contents
CHAPTER 3 Microbial Food Safety Risk Assessment ...............37
Anna Lammerding
Introduction ................................................................................37
Background.................................................................................38
Managing microbial food safety risks ........................................42
The risk assessment framework ..................................................43
Hazard identification ..............................................................43
Exposure assessment ..............................................................43
Hazard characterization ..........................................................44
Risk characterization ..............................................................45
Risk assessment approaches .......................................................45
Summary.....................................................................................49
References ..................................................................................49
CHAPTER 4 Development of Risk-based Food Safety Systems
for Foodborne Infections and Intoxications ...........53
Julie A. Caswell
Introduction ................................................................................53
Building blocks for a risk-based food safety system ..................54
Elements of a risk-based food safety system ..............................55
Step 1: Strategic planning .......................................................55
Step 2: Public health risk ranking ...........................................58
Step 3: Targeted information gathering and consideration
of other factors............................................................59
Step 4: Analysis and selection of interventions ......................60
Step 5: Design of intervention plans ......................................61
Step 6: Monitoring and review ...............................................61
The overall risk-based decision process .................................61
Challenges in implementing risk-based food safety systems .....61
Summary.....................................................................................62
References ..................................................................................63
SECTION 2 FOODBORNE INFECTIONS: BACTERIAL
CHAPTER 5 Pathogen Updates: Salmonella ............................67
Tine Hald
Introduction ................................................................................67
The disease in man .....................................................................67
Symptoms and sequelae .........................................................67
Incidence and burden of human salmonellosis .......................68
Epidemiology and disease transmission in humans ...............71
Contents vii
Microbiology ..............................................................................72
Classification ..........................................................................72
Characterization and virulence ...............................................73
Typing methods for tracing the sources
of human infections ................................................................73
Source attribution: approaches and discussion of studies ..........75
Source attribution using microbial subtyping .........................75
Source attribution using outbreak data ...................................79
Source attribution using systematic review
of case-control studies ............................................................82
Other approaches for source attribution .................................83
Discussion of sources of human salmonellosis ......................86
Prevention and control ................................................................88
Prevention and control at the farm level .................................89
Control and prevention post harvest .......................................90
Conclusions ................................................................................90
References ..................................................................................91
CHAPTER 6 Clostridium perfringens Gastroenteritis ................99
Ronald G. Labbé and V.K. Juneja
Introduction ................................................................................99
Clinical features ..........................................................................99
Symptoms associated with foodborne illness .........................99
Mode of action of C. perfringens enterotoxin ........................99
Microbiology ............................................................................100
Taxonomy .............................................................................100
Location of CPE ...................................................................100
Factors affecting growth .......................................................101
Growth during cooling..........................................................101
Sporulation ...........................................................................102
Enterotoxin formation during sporulation ............................102
Spore heat resistance ............................................................103
Spore germination ................................................................103
Detection of the organism and enterotoxin...........................103
Molecular methods ...............................................................105
Exposure pathways ...................................................................106
Reservoirs .............................................................................106
Points of entry.......................................................................106
Infectious dose ......................................................................106
Prevention and control ..............................................................107
References ................................................................................107
viii Contents
CHAPTER 7 Vibrios .............................................................113
Anita C. Wright and Valerie J. Harwood
Introduction ..............................................................................113
Clinical features ........................................................................113
Disease manifestations .........................................................113
Host susceptibility ................................................................115
Microbiology ............................................................................116
Genetics and evolution of pathogenic Vibrios ......................116
Diagnosis and species identification .....................................118
Detection of virulence factors ..............................................119
Molecular and genomic typing .............................................119
Exposure pathways ...................................................................120
Reservoirs and entry into the food supply ............................120
Approaches to food attribution .............................................121
Prevention and control ..............................................................121
Hazard analysis of critical control points .............................121
Vibrio monitoring .................................................................121
Post-harvest processing ........................................................122
Conclusions ..............................................................................122
References ................................................................................122
CHAPTER 8 Escherichia coli ...............................................129
Teresa Estrada-Garcia, Kim Hodges, Gail A. Hecht, and
Phillip I. Tarr
Introduction ..............................................................................129
Enterohemorrhagic E. coli (EHEC) ..........................................130
Clinical features of EHEC infections ...................................131
Microbiology of EHEC infections........................................131
Exposure pathways for EHEC infections .............................132
Prevention and control of EHEC infections .........................133
Enterotoxigenic E. coli (ETEC) ...............................................134
Clinical features of ETEC infections ....................................134
Microbiology of ETEC infections ........................................134
Exposure pathways for ETEC infections .............................135
Prevention and control of ETEC infections ..........................136
Enteropathogenic E. coli (EPEC) .............................................136
Clinical features of EPEC infections ....................................138
Microbiology of EPEC infections ........................................138
Exposure pathways for EPEC infections ..............................139
Prevention and control of EPEC infections ..........................139
Contents ix
Enteroaggregative E. coli (EAEC) ...........................................139
History ..................................................................................139
Clinical features of EAEC infections ...................................140
Microbiology of EAEC infections........................................141
Exposure pathways for EAEC infections .............................143
Prevention and control of EAEC infections .........................143
Enteroinvasive E. coli (EIEC)...................................................143
Clinical features of EIEC infections .....................................144
Microbiology of EIEC infections .........................................144
Exposure pathways for EIEC infections ...............................144
Prevention and control of EIEC infections ...........................145
Diffusely adhering E. coli (DAEC) ..........................................145
Clinical features of DAEC infections ...................................145
Microbiology of DAEC infections .......................................145
Exposure pathways for DAEC infections .............................145
Prevention and control of DAEC infections .........................146
The 2011 Escherichia coli O104:H4 outbreak .........................146
Acknowledgments ....................................................................147
References ................................................................................148
CHAPTER 9 Campylobacter .................................................165
Guillermo Ignacio Perez-Perez and Sabine Kienesberger
Introduction ..............................................................................165
The acute clinical illness ..........................................................165
Sequels of infection ..................................................................167
Genetics, characteristics and evolution ....................................168
Diagnosis and identification .....................................................169
Diagnosis ..............................................................................169
Identification .........................................................................170
Typing schemes ........................................................................170
Exposure pathways—risk factors for human illness ................171
Poultry consumption .............................................................171
Commercially prepared foods ..............................................172
Unpasteurized milk ...............................................................172
Water .....................................................................................173
Zoonotic transmission ..........................................................173
Foreign travel ........................................................................173
Treatment indication and antimicrobial usage ..........................173
Point of entry into the food supply and prevention ..................174
Processing controls ...............................................................174