Foodborne Pathogens

1. Front Matter

   Pages i-viii

   PDF

2. Foodborne Pathogens and Virulence Factors

   1. Front Matter

      Pages 1-1

      PDF

   2. Advantages of Virulotyping Pathogens Over Traditional Identification and Characterization Methods

      • Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki, Pina M. Fratamico, Andrew G. Gehring, George C. Paoli

      Pages 3-40

   3. Varying Pathogenicity of Campylobacter jejuni Isolates

      • Omar A. Oyarzabal, Steffen Backert

      Pages 41-60

   4. Strain-Specific Virulence Differences in Listeria monocytogenes: Current Perspectives in Addressing an Old and Vexing Issue

      • Sophia Kathariou, Peter Evans, Vikrant Dutta

      Pages 61-92

   5. The Listeria monocytogenes Triad for Success: Food Matrix, Stress Response and Virulence

      • Maria Leonor Faleiro

      Pages 93-122

   6. Virulence Traits in the Cronobacter Genus

      • F. S. Almajed, S. Forsythe

      Pages 123-150

   7. Factors Affecting Variation in Salmonella Virulence

      • John J. Maurer

      Pages 151-167

   8. Shigella: Virulence Factors and Pathogenicity

      • Kimberly A. Bliven, Keith A. Lampel

      Pages 169-208

   9. Alterations in Shiga Toxin-Producing E. coli Colonization and Virulence Following Dietary Modulation and Administration of Antimicrobials

      • Cheleste M. Thorpe

      Pages 209-228

   10. The Role of Alternative Sigma Factors in Pathogen Virulence

       • Mark Roberts, Gary Rowley, Jan Kormanec, Maria Elisabeth Johanna Zalm

       Pages 229-303

   11. The Effects of Environmental Conditions and External Treatments on Virulence of Foodborne Pathogens

       • Kumar Venkitanarayanan, Abhinav Upadhyay, Meera Surendran Nair, Indu Upadhyaya

       Pages 305-332

   12. The Rise of Genomics and the Promise of Whole Genome Sequencing for Understanding Microbial Foodborne Pathogens

       • Eric W. Brown, Narjol Gonzalez-Escalona, Robert Stones, Ruth Timme, Marc W. Allard

       Pages 333-351

3. Foodborne Pathogens, Host Susceptibility, and Infectious Dose

   1. Front Matter

      Pages 353-353

      PDF

   2. Host Innate Immune Factors Influencing Enterohemorrhagic Escherichia coli Pathogenicity

      • Ying Zhang, Jaclyn S. Pearson, Elizabeth L. Hartland

      Pages 355-373

   3. In Defense of the European 100 CFU of Listeria monocytogenes/g in Ready-to-Eat Foods

      • Phil Voysey, Roy Betts

      Pages 375-392

   4. Science to Support the Prevention of Listeria monocytogenes in Ready-to-Eat Foods

      • Janell R. Kause, Daniel L. Gallagher, Daniel L. Engeljohn

      Pages 393-418

   5. Variability in Human Host Susceptibility to Listeria monocytogenes Infections

      • Rahat Wadhwa Desai, Mary Alice Smith

      Pages 419-449

   6. Infectious Dose and an Aging Population: Susceptibility of the Aged to Foodborne Pathogens

      • James L. Smith

      Pages 451-468

   7. The Effects of Food Composition on Foodborne Illness Infectious Dose and Host Susceptibility

      • Monica A. Ponder

      Pages 469-494

Foodborne illnesses continue to be a major public health concern.  All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods.  Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans.  Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors.  The book is divided into two sections.  Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness.  The oft-held paradigm that all pathogenic strains are equally virulent is untrue.  Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc.  This section also examines known factors capable of inducing greater virulence in foodborne pathogens.  Section II,  “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment.  Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics.    Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

• bacterial contamination
• foodborne illness
• foodborne pathogens
• holst susceptibility
• infectious dose
• virulence factor

• U. S. Department of Agriculture, Agricultural Research Service, Eastern Regional Research, Wyndmoor, USA

  Joshua B. Gurtler

• University of Georgia, Center of Food Safety, Griffin, USA

  Michael P. Doyle

• Kornacki Microbiology Solutions, Inc., Madison, USA

  Jeffrey L. Kornacki

​Editors:
Joshua B. Gurtler
U. S. Department of Agriculture
Agricultural Research Service
Eastern Regional Research
Wyndmoor, PA, USA


Jeffrey L. Kornacki
Kornacki Microbiology Solutions, Inc.
Madison, WI, USA


Michael P. Doyle
University of Georgia
Center of Food Safety
Griffin, GA, USA

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