Table Of ContentFood Microbiology and Food Safety
Practical Approaches
Joshua B. Gurtler
Michael P. Doyle
Jeff rey L. Kornacki Editors
Foodborne
Pathogens
Virulence Factors and Host Susceptibility
Food Microbiology and Food Safety
Series Editor:
Michael P. Doyle
More information about this series at http://www.springer.com/series/7131
Food Microbiology and Food Safety Series
The Food Microbiology and Food Safety series is published in conjunction with the
International Association for Food Protection, a non-profit association for food
safety professionals. Dedicated to the life-long educational needs of its Members,
IAFP provides an information network through its two scientific journals (Food
Protection Trends and Journal of Food Protection), its educational Annual Meeting,
international meetings and symposia, and interaction between food safety
professionals.
Series Editor
Michael P. Doyle, Regents Professor and Director of the Center for Food Safety,
University of Georgia, Griffith, GA, USA
Editorial Board
Francis F. Busta, Director, National Center for Food Protection and Defense,
University of Minnesota, Minneapolis, MN, USA
Patricia Desmarchelier, Food Safety Consultant, Brisbane, Australia
Jeffrey Farber, Food Science, University of Guelph, ON, Canada
David Golden, Professor of Microbiology, Department of Food Science and
Technology, University of Tennessee, Knoxville, TN, USA
Vijay Juneja, Supervisory Lead Scientist, USDA-ARS, Philadelphia, PA, USA
Manpreet Singh, Department of Food Sciences, Purdue University, West Lafayette,
IN, USA
Ruth Petran, Vice President of Food Safety and Pubic Health, Ecolab, Eagan,
MN, USA
Elliot Ryser, Department of Food Science and Human Nutrition, Michigan State
University, East Lansing, MI, USA
Joshua B. Gurtler • Michael P. Doyle
Jeffrey L. Kornacki
Editors
Foodborne Pathogens
Virulence Factors and Host Susceptibility
Editors
Joshua B. Gurtler Michael P. Doyle
U. S. Department of Agriculture University of Georgia
Agricultural Research Service Center of Food Safety
Eastern Regional Research Griffin, GA, USA
Wyndmoor, PA, USA
Jeffrey L. Kornacki
Kornacki Microbiology Solutions, Inc.
Madison, WI, USA
Food Microbiology and Food Safety
ISBN 978-3-319-56834-8 ISBN 978-3-319-56836-2 (eBook)
DOI 10.1007/978-3-319-56836-2
Library of Congress Control Number: 2017943344
© Springer International Publishing AG 2017
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Contents
Part I Foodborne Pathogens and Virulence Factors
Advantages of Virulotyping Pathogens Over Traditional
Identification and Characterization Methods ....................... 3
Joshua B. Gurtler, Michael P. Doyle, Jeffrey L. Kornacki,
Pina M. Fratamico, Andrew G. Gehring, and George C. Paoli
Varying Pathogenicity of Campylobacter jejuni Isolates ............... 41
Omar A. Oyarzabal and Steffen Backert
Strain-Specific Virulence Differences in Listeria monocytogenes:
Current Perspectives in Addressing an Old and Vexing Issue .......... 61
Sophia Kathariou, Peter Evans, and Vikrant Dutta
The Listeria monocytogenes Triad for Success:
Food Matrix, Stress Response and Virulence ........................ 93
Maria Leonor Faleiro
Virulence Traits in the Cronobacter Genus .......................... 123
F.S. Almajed and S. Forsythe
Factors Affecting Variation in Salmonella Virulence .................. 151
John J. Maurer
Shigella: Virulence Factors and Pathogenicity ....................... 169
Kimberly A. Bliven and Keith A. Lampel
Alterations in Shiga Toxin-Producing E. coli Colonization
and Virulence Following Dietary Modulation
and Administration of Antimicrobials ............................. 209
Cheleste M. Thorpe
The Role of Alternative Sigma Factors in Pathogen Virulence ......... 229
Mark Roberts, Gary Rowley, Jan Kormanec,
and Maria Elisabeth Johanna Zalm
v
vi Contents
The Effects of Environmental Conditions and External Treatments
on Virulence of Foodborne Pathogens ............................. 305
Kumar Venkitanarayanan, Abhinav Upadhyay, Meera Surendran Nair,
and Indu Upadhyaya
The Rise of Genomics and the Promise of Whole Genome Sequencing
for Understanding Microbial Foodborne Pathogens .................. 333
Eric W. Brown, Narjol Gonzalez-Escalona, Robert Stones, Ruth Timme,
and Marc W. Allard
Part II Foodborne Pathogens, Host Susceptibility, and Infectious Dose
Host Innate Immune Factors Influencing Enterohemorrhagic
Escherichia coli Pathogenicity .................................... 355
Ying Zhang, Jaclyn S. Pearson, and Elizabeth L. Hartland
In Defense of the European 100 CFU of Listeria monocytogenes/g
in Ready-to-Eat Foods .......................................... 375
Phil Voysey and Roy Betts
Science to Support the Prevention of Listeria monocytogenes
in Ready-to-Eat Foods .......................................... 393
Janell R. Kause, Daniel L. Gallagher, and Daniel L. Engeljohn
Variability in Human Host Susceptibility
to Listeria monocytogenes Infections ............................... 419
Rahat Wadhwa Desai and Mary Alice Smith
Infectious Dose and an Aging Population:
Susceptibility of the Aged to Foodborne Pathogens. . . . . . . . . . . . . . . . . . . 451
James L. Smith
The Effects of Food Composition on Foodborne Illness
Infectious Dose and Host Susceptibility ............................ 469
Monica A. Ponder
Foodborne Pathogens and Host Predilection ........................ 495
David C. Bean and Laurie S. Post
The Influence of Virulence Factors on Dose Response
of Food-Borne Pathogens ........................................ 531
Diane G. Newell, Georgina Manning, Martin Goldberg,
David Morgan, and Trudy M. Wassenaar
Clostridium botulinum and the Most Poisonous Poison ................ 553
Eric A. Johnson
Mitigation of Foodborne Illnesses by Probiotics ..................... 603
Valerie Ryan and Arun K. Bhunia
Index . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 635
Virulence Book Introduction
Food recalls in the United States are increasing, in part because of the increased
sophistication of the country’s foodborne disease surveillance system through the
application of whole genome sequencing (WGS). Other countries are adopting this
approach as well. Applying WGS to Listeria surveillance has increased the detec-
tion of outbreaks in the United States by 3.3-fold, and the median number of Listeria
cases in an outbreak has decreased from 68 in the mid-1990s to 3 presently. There
are about 625 times more estimated cases of salmonellosis (ca. 1 million) in the
United States than listeriosis (1600). When WGS is fully implemented in salmonel-
losis outbreak detection, there is likely to be a considerable increase in the recogni-
tion and traceback of salmonellosis outbreaks annually. In 2017, WGS is anticipated
to expand to other foodborne pathogens, which will likely lead to many new revela-
tions about the sources of pathogens in our food supply and many food producers
and processors will likely be adversely affected. The economic consequence is
likely to be substantial.
With this revolutionary advancement in foodborne disease outbreak detection, it
will be critical that all sectors of the food industry have world-class food safety
systems in place and that robust methods are available for the detection and identi-
fication of pathogens in foods and food manufacturing facilities. This book addresses
this latter point, in hopes that soon regulatory surveillance and policies regarding
foodborne pathogens will be based upon the virulence of microbes rather than sim-
ply classifying entire groups of potential pathogens as harmful.
Further, all members of a particular bacterial genus (e.g., Salmonella,
Campylobacter) or members of an individual bacterial species (e.g., Listeria mono-
cytogenes, 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 a 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 scien-
tists have concluded that a more appropriate characterization of bacterial isolates for
public health purposes could be that of typing food-associated bacteria on the basis
of their virulence factors. This concept can be addressed in a number of different
vii
viii Virulence Book Introduction
ways by examining the virulence factors of foodborne pathogens and their impact
on the human host based on various intrinsic and extrinsic factors.
This book is divided into two sections. Part I, Foodborne Pathogens and
Virulence Factors, focuses on specific virulence factors of foodborne pathogens
and the role they play in regulatory requirements, recalls, and foodborne illness. The
variability in virulence between strains of Listeria monocytogenes, Salmonella,
Campylobacter, Shigella, and others will be addressed. This section will also exam-
ine known factors capable of enhancing virulence in foodborne pathogens. Part II,
Foodborne Pathogens, Host Susceptibility, and Infectious Dose, is self-described
and will address the ability of a pathogen to invade a human host, based on numer-
ous exogenous factors relative to the pathogen and the environment. Some of these
factors include host age, immune status, genetic composition, infectious dose, food
composition, and probiotics. Readers of this book will develop a better understand-
ing of foodborne bacterial pathogen virulence factors, pathogenicity, and host fac-
tors that influence the severity of disease in humans.
Part I
Foodborne Pathogens and Virulence
Factors
