Table Of ContentFood Science Text Series
The Food Science Text Series provides faculty with the leading teaching tools. The Editorial Board
has outlined the most appropriate and complete content for each food science course in a typical
food science program and has identifi ed textbooks of the highest quality, written by the leading food
science educators.
Series Editor
Dennis R. Heldman
Editorial Board
David A. Golden, Ph.D., Professor of Food Microbiology, Department of Food Science and
Technology, University of Tennessee
Richard W. Hartel, Professor of Food Engineering, Department of Food Science, University of
Wisconsin
Hildegarde Heymann, Professor of Food Sensory Science, Department of Food Science and
Technology, University of California-Davis
Joseph H. Hotchkiss, Professor, Institute of Food Science and Institute for Comparative and
Environmental Toxicology, and Chair, Food Science Department, Cornell University
Michael G. Johnson, Ph.D., Professor of Food Safety and Microbiology, Department of Food
Science, University of Arkansas
Joseph Montecalvo, Jr., Professor, Department of Food Science and Nutrition, California Polytechnic
and State University-San Luis Obispo
S. Suzanne Nielsen, Professor and Chair, Department of Food Science, Purdue University
Juan L. Silva, Professor, Department of Food Science, Nutrition and Health Promotion, Mississippi
State University
For further volumes:
http://www.springer.com/series/5999
Omar A. Oyarzabal ● Steffen Backert
Editors
Microbial Food Safety
An Introduction
Editors
Omar A. Oyarzabal Steffen Backert
Department of Biological Sciences University College Dublin
Alabama State University Belfi eld Campus
Montgomery, AL 36101, USA School of Biomolecular and Biomedical Science
P reface
F or many centuries humans have used empirical knowledge to cook and prepare foods, and although
we have known for a long time about many different hazards inherent to food products, our under-
standing of infectious agents transmitted by foods did not materialize until the theory of germs was
well established, approximately 150 years ago. Food hazards are classifi ed as physical, chemical,
and biological. By far, the biological hazards – primarily bacteria and viruses – pose the greatest risk
in modern food safety. Like other infectious diseases, foodborne diseases repeat themselves, in part
because we still do not fully understand their epidemiology to prevent their appearance, and in part
because we do not always apply the acquired knowledge consistently. Therefore, there is always a
need to revisit basic concepts to better understand food safety hazards. This book is intended to
provide a review of the most prevalent biological hazards in the most common food categories.
I n general, books related to food safety deal with a detailed description of known physical, chem-
ical, and biological agents, emphasize the normative related to the presence of pathogens in foods,
or review how these pathogens can be detected. More recently, some books have attempted to review
our current knowledge of control strategies to reduce foodborne diseases. However, it appears that a
general training tool for undergraduate and graduate students pursuing careers in food science, ani-
mal science, microbiology, and similar fi elds is still missing. Therefore, this book attempts to pro-
vide a study tool to advanced undergraduate and graduate students who need or wish to take a class
on food safety. Nevertheless, any student with some basic knowledge in microbiology will fi nd addi-
tional information related to different food safety topics in this book.
F rom the three major components that make up food safety – perception, regulations, and science
– this book attempts to summarize the current scientifi c understanding of the most common biologi-
cal hazards by food commodity. The book then provides an overview of the current regulations
related to food safety in the United States. The fi rst part includes a chapter that briefl y describes our
current understanding of the evolution of foodborne pathogens. The other chapters in this fi rst part
describe the basic microbiology concepts applied to food safety, the methodology used to identify
microbial hazards transmitted by foods, the clinical presentations and pathogenicity of foodborne
diseases, foodborne viruses, and the methodology used to type microbial pathogens for epidemio-
logical studies. We have included a separate chapter for foodborne viruses because fewer scientists
are working with viruses than are studying with bacterial agents. The methodologies that we have
developed so far for viruses do not allow for an easy reproduction of viruses under laboratory condi-
tions; thus, our studies of viruses depend heavily on molecular techniques. We have also added a
chapter on molecular techniques for typing bacterial pathogens because these techniques provide
unique tools to better understand the epidemiology of foodborne agents. We now know that strains
from the same bacterial species have different pathogenicity potentials to humans. Therefore, as the
methodologies for molecular studies become more simplifi ed and available, we will be able to better
understand the risk posed by certain bacterial strains in food commodities.
v
vi Preface
T he second part of the book summarizes the major food commodities and the major biological
hazards associated with these products. Several concepts may overlap in these chapters, such as the
defi nition of certain bacterial pathogens. We believe that each of these chapters should be able to
“stand alone”; if readers do skip some food commodity chapters, they will still get the basic concepts
for the food commodities of interest.
T he third part includes the chapters related to risk analysis, interventions, and regulations. Several
books have already been written about interventions for those interested in this topic. Similarly,
several books have recently emerged on the application of the risk analysis model to food safety.
However, these two topics either are relatively new to food safety (risk assessment) or have under-
gone many different changes in the last few decades (interventions) to warrant some attention among
food safety professionals. These areas of food safety are expanding rapidly, and as the world popula-
tion will reach 10 billion in a few decades according to the United Nations’s predictions, food safety
and the control of food safety hazards will become increasingly important in the near future. The
current regulations for food safety described in this area are all related to the United States and its
federal agencies. Without food laws and guidelines addressing the presence of specifi c biological
agents in food, little would be done to control these agents. As the international trade of food com-
modities becomes more complex, we will see more consolidation of food safety standards for an ever-
expanding international market.
T he last part of this book includes a list of other books and Internet resources related to food
safety. Throughout the book, there is an assumption that the reader has a basic knowledge in micro-
biology, such as the way bacteria grow and multiply, the effect of temperature on the survival or
destruction of bacteria, and the composition of viruses. For those interested in a more in-depth
review of microbiology concepts, a list of microbiology books and Internet resources is also provided.
I t is important to highlight that many regulations and most of the documents generated by regulatory
agencies in the United States are published mainly online. Therefore, the Internet can be a useful
resource for food safety information. Throughout the book, there are italicized terms and words
whose defi nitions are found in the Glossary.
W e hope this book brings a new resource to undergraduate and graduate students, food profes-
sionals, biologists, and microbiologists interested in food safety. We also hope this book will expand
the resources for those food safety professionals already working for the food industry, in academia,
or in regulatory agencies. We welcome any feedback to improve future editions.
M ontgomery, AL, USA Omar A. Oyarzabal
D ublin, Ireland Steffen Backert
C ontents
Part I Microorganisms and Food Contamination
Emerging and Reemerging Foodborne Pathogens ................................................................. 3
Omar A. Oyarzabal
Clinical Presentations and Pathogenicity Mechanisms of Bacterial
Foodborne Infections ................................................................................................................ 13
Nicole Tegtmeyer, Manfred Rohde, and Steffen Backert
Microbiology Terms Applied to Food Safety .......................................................................... 33
Anup Kollanoor-Johny, Sangeetha Ananda Baskaran, and Kumar Venkitanarayanan
Methods for Identifi cation of Bacterial Foodborne Pathogens ............................................. 45
Ramakrishna Nannapaneni
Methods for Epidemiological Studies of Foodborne Pathogens ........................................... 57
Omar A. Oyarzabal
Foodborne Viruses .................................................................................................................... 73
Daniel C. Payne, Umid Sharapov, Aron J. Hall, and Dale J. Hu
Part II Safety of Major Food Products
Safety of Produce ...................................................................................................................... 95
Maha N. Hajmeer and Beth Ann Crozier-Dodson
Safety of Fruit, Nut, and Berry Products................................................................................ 109
Mickey Parish, Michelle Danyluk, and Jan Narciso
Safety of Dairy Products........................................................................................................... 127
Elliot T. Ryser
Safety of Meat Products ........................................................................................................... 147
Paul Whyte and Séamus Fanning
Safety of Fish and Seafood Products ....................................................................................... 159
Kenneth Lum
vii
viii Contents
Part III Risk Analysis, Interventions and Regulations
Food Risk Analysis .................................................................................................................... 175
Thomas P. Oscar
Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods ................................... 189
P. Michael Davidson and Faith M. Critzer
Food Regulation in the United States ...................................................................................... 203
Patricia Curtis
Role of Different Regulatory Agencies in the United States ................................................. 217
Craig Henry
Part IV List of Other Food Safety Resources
Food Safety Resources .............................................................................................................. 235
Omar A. Oyarzabal and Steffen Backert
Glossary ..................................................................................................................................... 241
Index ........................................................................................................................................... 253
C ontributors
S teffen B ackert B elfi eld Campus, School of Biomolecular and Biomedical Science,
U niversity College Dublin, Dublin, Ireland
S angeetha A nanda B askaran D epartment of Animal Science, U niversity of Connecticut,
S torrs, C T, U SA
F aith M . C ritzer D epartment of Food Science and Technology, U niversity of Tennessee,
K noxville, T N, U SA
B eth A nn C rozier-Dodson F ood Safety Consulting, LLC, M anhattan, KS, U SA
P atricia C urtis D epartment of Poultry Science, A uburn University, A uburn, A L, U SA
M ichelle D anyluk C itrus Research and Education Center, U niversity of Florida,
L ake Alfred, F L, U SA
P . M ichael D avidson D epartment of Food Science and Technology, U niversity of Tennessee,
K noxville, T N, U SA
S éamus F anning C entre for Food Safety & Institute of Food and Health, School of
Public Health, Physiotherapy and Population Science, U niversity College Dublin, I reland
M aha N . H ajmeer F ood and Drug Branch, C alifornia Department of Public Health,
S acramento, C A, U SA
A ron J . H all N ational Center for Immunization and Respiratory Diseases,
Division of Viral Diseases, E pidemiology Branch, U.S. Centers for Disease
C ontrol and Prevention, A tlanta, GA, U SA
C raig H enry G rocery Manufacturers Association (GMA), W ashington, D C, U SA
D ale J . H u N ational Center for Immunization and Respiratory Diseases, Division of
Viral Hepatitis, Epidemiology and Surveillance Branch, U.S. C enters for Disease
Control and Prevention, A tlanta, GA, U SA
A nup K ollanoor-J ohny D epartment of Animal Science, U niversity of Connecticut,
S torrs, C T, U SA
K enneth L um S eafood Products Association, S eattle, W A, U SA
J an A . N arciso U SDA/ARS/CSPRU, US Horticultural Research Laboratory,
F ort Pierce, FL, U SA
ix
x Contributors
T homas P . O scar U . S. Department of Agriculture, M icrobial Food Safety Research Unit,
University of Maryland Eastern Shore, P rincess Anne, M D, U SA
R amakrishna N annapaneni D epartment of Food Science, Nutrition and Health Promotion,
M ississippi State University, M ississippi State, M S, U SA
O mar A . O yarzabal D epartment of Biological Sciences, A labama State University,
M ontgomery, A L, U SA
M ickey E . P arish U . S. Food and Drug Administration, C ollege Park, M D, U SA
D aniel C . P ayne D ivision of Viral Diseases, N ational Center for Immunization
and Respiratory Diseases, Epidemiology Branch, U. S. Centers for Disease Control
and Prevention, A tlanta, G A, U SA
M anfred R ohde H elmholtz Centre for Infection Research, B raunschweig, G ermany
E lliot T . R yser D epartment of Food Science and Human Nutrition, M ichigan State University,
E ast Lansing, M I, U SA
U mid S harapov N ational Center for Immunization and Respiratory Diseases,
Division of Viral Hepatitis, E pidemiology and Surveillance Branch, U.S. Centers
for Disease Control and Prevention, A tlanta, GA, U SA
N icole T egtmeyer B elfi eld Campus, S chool of Biomolecular and Biomedical Science,
University College Dublin, D ublin, I reland
K umar V enkitanarayanan D epartment of Animal Science, U niversity of Connecticut,
S torrs, C T, U SA
P aul W hyte C entre for Food Safety & Institute of Food and Health, S chool of Veterinary
Medicine, University College Dublin, I reland
