Front Cover -- Foodborne Infections and Intoxications -- Copyright Page -- Contents -- List of Contributors -- Preface -- Preface to the Third Edition -- Dedication -- 1. Foodborne Disease: Epidemiology and Disease Burden -- 1 Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally -- Introduction -- Estimates of foodborne disease in the United States -- Major known pathogens -- Estimating illness using the "burden-of-illness pyramid" -- Alternative approaches to estimating illnesses -- Estimating hospitalizations and deaths -- Estimating the proportion of illnesses that are domestically acquired and foodborne -- Unspecified agents -- Unspecified acute gastroenteritis illnesses -- Unspecified acute gastroenteritis hospitalizations and deaths -- Domestically acquired foodborne illness caused by unspecified agents -- Estimation in other countries -- Global efforts -- Methodological considerations -- Conclusions -- References -- 2 The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations -- Introduction -- Integrated measures of disease burden -- Methods of foodborne illness source attribution -- Analysis of US outbreak data for food source attribution -- Assessing the applicability of outbreak-derived attribution estimates -- Ranking pathogen/food combinations -- Acknowledgments -- References -- 3 Microbial Food Safety Risk Assessment -- Introduction -- Background -- Managing microbial food safety risks -- The risk assessment framework -- Hazard identification -- Exposure assessment -- Hazard characterization -- Risk characterization -- Risk assessment approaches -- Summary -- References -- 4 Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications -- Introduction.

Building blocks for a risk-based food safety system -- Elements of a risk-based food safety system -- Step 1: Strategic planning -- Step 2: Public health risk ranking -- Step 3: Targeted information gathering and consideration of other factors -- Step 4: Analysis and selection of interventions -- Step 5: Design of intervention plans -- Step 6: Monitoring and review -- The overall risk-based decision process -- Challenges in implementing risk-based food safety systems -- Summary -- References -- 2. Foodborne Infections: Bacterial -- 5 Pathogen Updates: Salmonella -- Introduction -- The disease in man -- Symptoms and sequelae -- Incidence and burden of human salmonellosis -- Epidemiology and disease transmission in humans -- Microbiology -- Classification -- Characterization and virulence -- Typing methods for tracing the sources of human infections -- Source attribution: approaches and discussion of studies -- Source attribution using microbial subtyping -- Source attribution using outbreak data -- Source attribution using systematic review of case-control studies -- Other approaches for source attribution -- Discussion of sources of human salmonellosis -- Prevention and control -- Prevention and control at the farm level -- Control in poultry farms -- Control in pig farms -- Control in cattle farms -- Control and prevention post harvest -- Conclusions -- References -- 6 Clostridium perfringens Gastroenteritis -- Introduction -- Clinical features -- Symptoms associated with foodborne illness -- Mode of action of C. perfringens enterotoxin -- Microbiology -- Taxonomy -- Location of CPE -- Factors affecting growth -- Growth during cooling -- Sporulation -- Enterotoxin formation during sporulation -- Spore heat resistance -- Spore germination -- Detection of the organism and enterotoxin -- Criteria for outbreaks -- Enumeration -- Confirmatory tests.

Detection of the enterotoxin -- Molecular methods -- Non-CPE toxin genes -- CPE Gene (CPE) -- Serological typing -- Exposure pathways -- Reservoirs -- Points of entry -- Infectious dose -- Prevention and control -- References -- 7 Vibrios -- Introduction -- Clinical features -- Disease manifestations -- Host susceptibility -- Microbiology -- Genetics and evolution of pathogenic Vibrios -- Diagnosis and species identification -- Detection of virulence factors -- Molecular and genomic typing -- Exposure pathways -- Reservoirs and entry into the food supply -- Approaches to food attribution -- Prevention and control -- Hazard analysis of critical control points -- Vibrio monitoring -- Post-harvest processing -- Conclusions -- References -- 8 Escherichia coli -- Introduction -- Enterohemorrhagic E. coli (EHEC) -- Clinical features of EHEC infections -- Microbiology of EHEC infections -- Exposure pathways for EHEC infections -- Prevention and control of EHEC infections -- Enterotoxigenic E. coli (ETEC) -- Clinical features of ETEC infections -- Microbiology of ETEC infections -- Exposure pathways for ETEC infections -- Prevention and control of ETEC infections -- Enteropathogenic E. coli (EPEC) -- Clinical features of EPEC infections -- Microbiology of EPEC infections -- Exposure pathways for EPEC infections -- Prevention and control of EPEC infections -- Enteroaggregative E. coli (EAEC) -- History -- Clinical features of EAEC infections -- Microbiology of EAEC infections -- Exposure pathways for EAEC infections -- Prevention and control of EAEC infections -- Enteroinvasive E. coli (EIEC) -- Clinical features of EIEC infections -- Microbiology of EIEC infections -- Exposure pathways for EIEC infections -- Prevention and control of EIEC infections -- Diffusely adhering E. coli (DAEC) -- Clinical features of DAEC infections.

Microbiology of DAEC infections -- Exposure pathways for DAEC infections -- Prevention and control of DAEC infections -- The 2011 Escherichia coli O104:H4 outbreak -- Acknowledgments -- References -- 9 Campylobacter -- Introduction -- The acute clinical illness -- Sequels of infection -- Genetics, characteristics and evolution -- Diagnosis and identification -- Diagnosis -- Culture -- Polymerase chain reaction (PCR) -- Identification -- Typing schemes -- Exposure pathways-risk factors for human illness -- Poultry consumption -- Commercially prepared foods -- Other food items -- Unpasteurized milk -- Water -- Zoonotic transmission -- Foreign travel -- Treatment indication and antimicrobial usage -- Point of entry into the food supply and prevention -- Processing controls -- Food handling -- Zoonosis prevention -- Food -- Milk and water -- Other Campylobacter species -- C. lari -- C. fetus subspecies fetus -- C. hyointestinalis -- C. upsaliensis -- Acknowledgments -- References -- 10 Yersinia -- Introduction -- Clinical features of illness associated with infection in humans -- Impact of host susceptibility on occurrence of illness -- Microbiology -- Phenotypic characterization -- Biotyping -- Serotyping by using O-antigens -- Correlation between biotypes and serotypes and pathogenicity -- Yersinia pseudotuberculosis -- Characteristics of Y. enterocolitica and Y. pseudotuberculosis including genetics and evolutionary considerations -- Approaches to diagnosis and identification -- Selective enrichment -- Isolation -- Identification of human pathogenic Y. enterocolitica -- Detection methods -- Epidemiological typing of Y. enterocolitica -- Exposure pathways -- Reservoirs -- Pigs and pork -- Cattle, milk, and dairy products -- Sheep and goats -- Poultry -- Pets -- Other animals -- Water and vegetables -- Infectious dose, pathogenesis, and immunity.

Approaches to food attribution -- Y. pseudotuberculosis -- Occurrence in animals -- Water and vegetables -- Prevention and control -- General control aspects connected to survival and growth of Y. enterocolitica -- pH and water activity -- Temperature -- Packaging -- Control in the meat chain -- Control at farm level -- Control in the abattoir -- Meat inspection -- Decontamination -- Control of milk and dairy products -- Drinking water and vegetables -- Animal contact -- Y. pseudotuberculosis -- References -- 11 Listeria -- Introduction -- Microbiological characteristics of Listeria spp. -- Nature of infection in man and animals -- Risks of Listeria monocytogenes contamination -- Listeria monocytogenes as a high risk in ready-to-eat (RTE) foods -- Prevalence of Listeria monocytogenes in foods -- RTE poultry and meat products -- Seafoods -- Milk and milk products -- Produce -- Quantitative microbiological risk assessment (QMRA) of L. monocytogenes in RTE foods -- Persistence of Listeria monocytogenes in processing environments -- Prevention and control of listeriosis -- Detection of Listeria spp. and L. monocytogenes -- Subtyping of L. monocytogenes -- Prevention and treatment of listeriosis -- Concluding remarks -- References -- 12 Shigella -- Introduction -- Clinical features of illness associated with infection -- Microbiology -- Exposure pathways -- Prevention and control -- References -- 13 Streptococcal Disease -- Introduction -- Clinical presentation -- Streptococcal pharyngitis -- Foodborne streptococcal disease -- Microbiology -- Exposure pathways -- Prevention and control -- References -- 14 Aeromonas and Plesiomonas -- Introduction -- Clinical features -- Gastroenteritis -- Extraintestinal infections -- Host susceptibility -- Microbiology -- Aeromonas -- Virulence factors of Aeromonas spp. -- Aeromonas spp. and clinical syndrome.

Isolation of Aeromonas.