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Biological Emerging Risks in Foods, Volume 86, addresses the emerging biological risks in food from a global context. Specific sections in this new release include discussions on parasites in foods as an emerging issue and antimicrobial resistance in the food chain. Specific chapters cover Norovirus: the burden of the unknown, Hepatitis E virus: a new foodborne zoonotic concern, Parasites in foods: from a neglected position to an emerging issue, Antimicrobial resistance in the food chain: an emerging global concern, Salmonella in foods: a reemerging problem, Listeria monocytogenes in foods, and Campylobacter in the food chain. Contains guidance from carefully selected researchers based on his/her extensive experience and expertise Presents updated and in-depth critical discussions of available information, giving readers a unique opportunity to gain a broad view of the subject Provides high quality illustrations, with a high percentage in color, to enhance the content.
Front Cover -- Biological Emerging Risks in Foods -- Copyright -- Contents -- Contributors -- Preface -- Chapter One: Emerging Biological Risks in a Global Context: An Introduction -- 1. Zoonotic Transmission of Foodborne Pathogens: From the Environment to the Food and the Consumer -- 2. The Particular Case of Enteric Viruses -- 3. Concluding Remarks -- References -- Chapter Two: Norovirus: The Burden of the Unknown -- 1. Introduction -- 1.1. Classification and Structure -- 1.2. Features of Norovirus Infection -- 1.3. Route of Transmission -- 1.4. Epidemiology -- 1.5. Norovirus in Food -- 2. Advances in the Cultivation of Human Norovirus -- 3. Norovirus Detection in Food -- 3.1. Virus Extraction From Food -- 3.2. Molecular Detection Methods -- 4. Prevalence of Human Norovirus in Foods -- 5. Approaches to Control Human Noroviruses in Food Products -- 5.1. Norovirus Inactivation by Thermal Processing -- 5.2. Norovirus Inactivation by Nonthermal Processing -- 5.2.1. High-Pressure Processing (HPP) -- 5.2.2 High-Pressure Homogenization (HPH) -- 5.2.3. Atmospheric Pressure Plasma (APP) -- 5.2.4. High-Power Ultrasound (HPU) -- 5.2.5. Radiation -- 5.3 Shellfish Depuration -- 5.4. Efficacy of Washing Procedures to Eliminate or Inactivate HNoVs on Food Products -- 5.4.1. Chlorine and Chlorine Dioxide -- 5.4.2. Electrostatic Sprays/Electrolyzed Water -- 5.4.3. Ozone -- 5.4.4. Acids/Alkali -- 5.4.5. Natural Compounds -- 5.5. Antiviral Polymers for Food Packaging -- 6. Conclusions and Future Perspectives -- References -- Chapter Three: Hepatitis E Virus: A New Foodborne Zoonotic Concern -- 1. Introduction -- 2. Characteristics of HEV -- 3. Pathogenesis -- 4. Epidemiology -- 5. Zoonotic Transmission of HEV -- 6. Prevalence of HEV in Pork Products and Other Food Matrices -- 7. Information Lacking -- References -- Further Reading.
Chapter Four: Parasites in Food: From a Neglected Position to an Emerging Issue -- 1. Introduction -- 2. Specific Example Parasites: The Transition From Neglected Position to Emerging Issue -- 2.1. Echinococcus multilocularis: Becoming More Globalized -- 2.2. Cryptosporidium spp.: Transmission Emerging From Water to Salad and Other Fresh Produce -- 2.3. Trypanosoma cruzi: Foodborne Transmission Becoming More Common Than Vectorborne and Results in More Severe Symptoms -- 2.4. Trichinella spp.: Game Animals Replace Undercooked Pork as the Major Vehicle of Infection in Some Countries -- 2.5. Anisakiasis-And the Global Spread of Sushi -- 2.6. Opisthorchis spp.: Tourism, Travel, and More Raw Fish -- 3. Interventions -- 3.1. General Comments -- 3.2. Parasite-Specific Interventions: E. multilocularis -- 3.3. Parasite-Specific Interventions: Cryptosporidium spp. -- 3.4. Parasite-Specific Interventions: T. cruzi -- 3.5. Parasite-specific interventions: Trichinella spp. in game animals -- 3.6. Parasite-Specific Interventions: Anisakidae -- 3.7. Parasite-Specific Interventions: Opisthorchis spp. -- 3.8. Current and New Efforts Toward Research and Control -- 4. Conclusion -- References -- Chapter Five: Antimicrobial Resistance in the Food Chain in the European Union -- 1. Introduction -- 2. Selection and Transmission of Resistance -- 2.1. Vertical Transfer: Specific Mutations -- 2.2. Horizontal Transfer: AMR Genes -- 3. European Surveillance of AMR -- 4. AMR Bacteria in the Food Chain -- 4.1. Campylobacter -- 4.2. Salmonella -- 4.3. Indicator E. coli -- 5. Antimicrobials of Last Resort -- 6. Conclusions -- References -- Further Reading -- Chapter Six: Salmonella in Foods: A Reemerging Problem -- 1. Context -- 2. European Salmonella Monitoring Systems in Humans, Foods, and Animals -- 3. Salmonellosis Increases in Humans.
4. Salmonella Contaminated Foodstuffs in The European Union -- 5. Salmonella Enteritidis Increases in Laying Hens -- 6. Microbiological Criteria and Risk-Based Metrics: An Integrated Solution to Keep Salmonella in Foods Under Control -- 7. Main Salmonella Serovars Circulating in Humans, Animals, and Foods -- 8. From Serotyping to WGS: A New Era in Salmonella Epidemiological Investigations -- 9. Conclusions and Future Prospective -- References -- Further Reading -- Chapter Seven: Listeria monocytogenes in Foods -- 1. Introduction -- 2. Public Health Issues -- 2.1. Listeriosis Outbreaks -- 2.2. Food Recalls/Withdrawals Due to L. monocytogenes -- 2.3. The Role of Whole-Genome Sequencing in Listeriosis Outbreaks -- 3. Methods for Analysis of L. monocytogenes -- 3.1. Methodologies of Sampling for L. monocytogenes -- 3.2. Methodologies for Sample Analysis of L. monocytogenes -- 4. Characterization of L. monocytogenes Isolates Obtained -- 4.1. Differentiation of L. monocytogenes Isolates -- 4.1.1. Serotyping -- 4.1.2. Serogrouping -- 4.1.3. Sequence Type -- 4.1.4. Clonal Complex -- 4.1.5. Lineages -- 4.1.6. Pulsotype -- 4.1.7. Ribotype -- 4.1.8. Whole-Genome Sequencing -- 4.1.9. cgMLST -- wgMLST -- 4.2. Subgrouping of L. monocytogenes Isolates -- 4.2.1. Pulsed-Field Gel Electrophoresis -- 4.2.2. Other Subtyping Methods -- 5. Occurrence of L. monocytogenes -- 5.1. Food and the Food-Processing Environment -- 5.2. Persistence of L. monocytogenes in the Processing Environment -- 5.3. Occurrence of L. monocytogenes at Retail Level -- 6. Regulations Regarding the Occurrence of L. monocytogenes in Food -- 7. Growth of L. monocytogenes on Food -- 8. Novel Methods for Control of L. monocytogenes in Food -- 8.1. Bacteriophage as Novel Control Agents -- 8.2. Bacteriocins as Novel Control Agents -- 8.3. Future Perspectives on Bacteriocins and Bacteriophage.
9. Concluding Remarks -- References -- Further Reading -- Chapter Eight: Campylobacter in the Food Chain -- 1. The Organism -- 1.1. History -- 1.2. Taxonomy -- 1.3. Microbiology -- 1.4. Genome and Population Structure of C. jejuni -- 2. Epidemiological and Clinical Aspect of Campylobacter -- 2.1. Campylobacteriosis in Humans -- 2.2. Reservoirs and Transmission Routes -- 2.2.1. Reservoirs -- 2.2.2. Transmission Routes -- 3. Persistence Along Poultry Food Chain -- 3.1. Farm -- 3.2. Slaughter and Processing Plant -- 3.3. Retail -- 4. Pathogenesis and Virulence Factors -- 4.1. Motility -- 4.2. Adhesion -- 4.3. Invasion -- 4.4. Toxin Production -- 4.5. Carbohydrate Structures -- 4.6. Iron Uptake System -- 5. Survival Strategies of Campylobacter spp. -- 5.1. Biofilms -- 5.2. Stress Responses -- 5.3. VBNC and Coccoid Forms of Campylobacter -- 6. Antimicrobial Resistance -- 6.1. Antibiotic Resistance -- 6.1.1. Multidrug Efflux Pump System -- 6.1.2. Quinolones -- 6.1.3. Tetracycline -- 6.1.4. Aminoglycoside -- 6.1.5. Macrolide -- 7. Control Strategies and Legislation -- 7.1. Control Measures in Poultry -- 7.2. Other Measures -- 7.3. A Brief Note About Legislation -- References -- Further Reading -- Back Cover.
Cambridge, MA : Academic Press, an imprint of Elsevier, 2018
Advances in food and nutrition research ; v. 86