Foodborne

Baert, L., Debevere, J., and Uyttendaele, M. (2009a). The efficacy of preservation methods to inactivate foodborne viruses. Int. ]. Food Microbiol. 131, 83-94. 

Dominguez, A., Broner, S., Torner, N., Martinez, A., Jansa, J. M., Alvarez, J., Barrabeig, I., Cayla, J., Godoy, P., Minguell, S., Camps, N., and Sala, M. R. (2010). Utility of clinical-epidemiological profiles in outbreaks of foodborne disease, Catalonia, 2002 through 2006. /. Food Prot. 73,125-131. 

Doyle, A., Barataud, D., Gallay, A., Thiolet, J. M., Le Guyaguer, S., Kohli, E., and Vaillant, V. (2004). Norovirus foodborne outbreaks associated with the consumption of oysters from the Etang de Thau, France, December 2002. Euro Surveill. 9, 24-26. 

Dreyfuss, M. S. (2009). Is norovirus a foodborne or pandemic pathogen An analysis of the transmission of norovirus-associated gastroenteritis and the roles of food and food handlers. Foodborne Pathog. Dis. 6,1219-1228. 

Greig, J. D., Todd, E. C., Bartleson, C. A., and Michaels, B. S. (2007). Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 1. Description of the problem, methods, and agents involved. J. Food Prot. 70,1752-1761. 

Kuo, H. W., Schmid, D., Schwarz, K., Pichler, A. M., Klein, H., Konig, C., de Martin, A., and Allerberger, F. (2009b). A non-foodborne norovirus outbreak among school children during a skiing holiday, Austria, 2007. Wien. Klin. Wochenschr. 121,120-124. 

Mesquita, J. R. and Nascimento, M. S. (2009). A foodborne outbreak of norovirus gastroenteritis associated with a Christmas dinner in Porto, Portugal, December 2008. Euro Surveill. 14,19355. 

O Brien, S. J., Gillespie, I. A., Sivanesan, M. A., Elson, R., Hughes, C., and Adak, G. K. (2006). Publication bias in foodborne outbreaks of infectious intestinal disease and its implications for evidence-based food policy. England and Wales 1992-2003. Epidemiol. Infect. 134, 667-674. 

Ohwaki, K., Nagashima, H., Aoki, M., Aoki, H., and Yano, E. (2009). A foodborne norovirus outbreak at a hospital and an attached long-term care facility. Jpn. J. Infect. Dis. 62, 450-454. 

Comparison of hydrostatic and hydrodjmamic pressure to inactivate foodborne viruses. Innov. Food Sci. Emerg. Technol. 9, 418 22. 

Verhoef, L. P., Kroneman, A., van Dujmhoven, Y., Boshuizen, H., van Pelt, W., and Koopmans, M. (2009). Selection tool for foodborne norovirus outbreaks. Emerg. Infect. 

Each year in the United States, approximately 76 million food-borne illnesses occur, leading to 325,000 hospitalizations and over 5000 deaths.40 A number of bacterial and viral pathogens that have been discussed previously in this chapter (e.g., Salmonella, Shigella, Campylobacter, E. coli, and noroviruses) can cause food poisoning. Other bacteria that can cause foodborne illness include Staphylococcus aureus, C. perfringens, C. botu-linum, and Bacillus cereus (Table 73-5). Food poisoning should be suspected if at least two individuals present with similar symptoms after the ingestion of a common food in the prior 72 hours. 

To ensure the safety of food products, representative samples must be inspected so that foodborne bacteria can be identified.15,18,19 Bacteria producing heat-stable enterotoxins, such as Staphylococcus aureus, may be identified by biochemical and serological techniques.20,21 Molecular methods are now widely used for the identification of many pathogenic foodborne bacteria,15,22,23 In addition bacteria used as starter cultures for cheese, yogurt, other fermented foods and beverages, and probiotic dietary supplements may be identified for quality assurance.22,24,25... 

Al-Khaldi, S. F. Martin, S. A. Rasooly, A. Evans, J. D. DNA microarray technology used for studying foodborne pathogens and microbial habitats Minireview. J. AOAC Int. 2002,85, 906-910. 

Varnam, A. H. Evans, M. G. Foodborne Pathogens An Illustrated Text. Chicago Mosby Year Book, 1991. 

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