Bhunia A.K. Foodborne microbial pathogens: mechanisms and pathogenesis. - New York: Springer Science+Business Media, 2008. - xviii, 276 p.: ill. - (Food science text series). - Пер. загл.: Пищевые микробные патогены: механизмы и патогенез. - ISBN 978-0-387-74536-7  Место хранения:   02 | Отделение ГПНТБ СО РАН | Новосибирск

Оглавление / Contents

Preface ....................................................... vii 1 Introduction to Foodborne Pathogens .......................... 1 Introduction ................................................. 1 What is a Pathogen? .......................................... 4 What are the Attributes of Pathogenicity? .................... 4 Sources of Foodborne Pathogens ............................... 6 Meats, Ground Meat, and Organ Meats ....................... 6 Vacuum Packaged Meats ..................................... 7 Poultry ................................................... 7 Seafoods .................................................. 7 Fruits and Vegetables ..................................... 8 Dairy Products ............................................ 8 Delicatessen Foods ........................................ 9 Foodborne Pathogen Statistics and Socioeconomic Impact ....... 9 Why High Incidence of Foodborne Outbreaks? .................. 11 Surveillance and Reporting ............................... 12 Changes in the Agricultural Practices and the Food Manufacturing ............................................ 12 Changes in Consumer Habits ............................... 14 Increased At-Risk Populations ............................ 14 Improved Detection Methods and Tracking of Pathogens ..... 14 Emerging Pathogens with Improved Survivability in Stressed Conditions ................................... 15 Summary ..................................................... 15 Further Readings ............................................ 16 2 Biology of Microbes Associated with Food .................... 17 Introduction ................................................ 17 Bacteria .................................................... 17 Gram-Positive В acteria ..................................... 19 Cell Wall and Peptidoglycan .............................. 19 Teichoic Acid and Lipoteichoic Acid ...................... 21 Cytoplasmic Membrane ..................................... 21 Gram-Negative Bacteria ...................................... 21 Outer Membrane ........................................... 21 Peptidoglycan ............................................ 22 Periplasmic Space ........................................ 23 Protein Secretion Systems ................................ 23 Accessory Structures in Gram-Positive and Gram-Negative Bacteria ................................................. 23 Endospore Formation ...................................... 24 Diseases Caused by Viruses .................................. 26 Introduction ............................................. 26 Significance of Viral Infection .......................... 28 Sources and Transmission ................................. 28 Virus Classification/Taxonomy ............................ 28 Structure ................................................ 28 Adenovirus ............................................... 29 Astrovirus ............................................... 29 Rotavirus ................................................ 29 Polio .................................................... 30 Hepatitis A Virus ........................................ 30 Norovirus ................................................ 32 Bird-Flu Virus ........................................... 33 Bovine Spongiform Encephalopathy ......................... 35 Prevention and Control of Foodborne Viruses .............. 36 Diseases Caused by Parasites ................................ 37 Characteristics .......................................... 37 Protozoa ................................................. 37 Flat Worm (Tapeworm) ..................................... 41 Roundworm ................................................ 42 Diseases Caused by Mycotoxins ............................ 42 Characteristics .......................................... 42 Aflatoxin ................................................ 44 Ochratoxin ............................................... 45 Fumonosins ............................................... 45 Tricothecenes ............................................ 45 Patulin .................................................. 46 Penicillic Acid .......................................... 46 Zearalenone .............................................. 46 Citrinin ................................................. 46 Alternaria Toxin ......................................... 46 Ergot Alkaloids .......................................... 46 Prevention and Control of Mycotoxins ........................ 47 Diseases Caused by Seafood Toxins ........................... 47 Ciguatera Toxin .......................................... 47 Scombroid Toxin .......................................... 47 Saxitoxin ................................................ 48 Summary ..................................................... 48 Further Readings ......................................... 49 3 Host Defense Against Foodborne Pathogens .................... 51 Introduction ................................................ 51 Innate Immune Response ...................................... 51 Adaptive Immune Response .................................... 52 Innate Immunity of Intestinal Tract ......................... 53 Skin ........................................................ 53 Mucus Membrane ........................................... 53 Goblet Cells and Mucus ................................... 54 Antimicrobial Peptides ................................... 55 Resident Microbiota ...................................... 56 Toll-Like Receptors ...................................... 58 Other Components of Innate Immunity ...................... 59 Adaptive Immunity ........................................... 60 Characteristics of Adaptive Immune Response ...............60 Phases of Immune Response ................................ 61 Tissues and Cells of Immune System .......................... 61 Tissues .................................................. 61 Cells of Immune System ................................... 63 Cytokines ................................................... 68 Cytokines in Natural Immunity ............................ 70 B-Lymphocytes ............................................ 71 Classes of Immunoglobulins ............................... 73 Diversity of Antibodies .................................. 73 Antibody Production ...................................... 74 Function of Antibody ..................................... 75 Antigen ..................................................... 76 Types of Antigens ........................................ 76 Epitope or Antigenic Determinant ......................... 76 Hapten ................................................... 77 Antigen-Antibody Reaction ................................ 77 The Major Histocompatibility Complex ........................ 77 Structure of MHC ......................................... 77 Antigen Presenting Cells ................................. 78 МНС-Restricted Antigen Processing and Presentation ....... 80 The Complement System ....................................... 81 The Classical Pathway .................................... 81 Alternative Pathway ...................................... 83 Function of Complement ................................... 84 Control of Complement Activation ......................... 84 Immunity to Microbes ........................................ 85 Extracellular Bacteria ................................... 85 Innate Immunity .......................................... 86 Adaptive Immune Response ................................. 86 Evasion of Immune System by Extracellular Bacteria ....... 86 Intracellular Bacteria ...................................... 87 Innate Immunity .......................................... 87 Adaptive Immunity ........................................ 87 Evasion of Immune System ................................. 88 Immunity to Virus ........................................... 88 Innate Immunity .......................................... 88 Adaptive Immunity ........................................ 89 Evasion of Immune System by Viruses ...................... 89 Immunity to Parasites ....................................... 89 Innate Immunity .......................................... 90 Adaptive Immunity ........................................ 90 Evasion of Immune System ................................. 90 Summary ..................................................... 90 Further Readings ......................................... 91 4 General Mechanism of Pathogenesis for Foodborne Pathogens ................................................... 93 Introduction ................................................ 93 Foodborne Infection ......................................... 93 Infectious Dose .......................................... 94 Colonization and Adhesion Factors ........................ 94 Invasion and Intracellular Residence ..................... 97 Iron Acquisition ........................................ 100 Motility and Chemotaxis ................................. 100 Evasion of Immune System ................................ 100 Intoxication ............................................... 101 Toxicoinfection ............................................ 101 Toxins .................................................. 101 Endotoxin ............................................... 106 Genetic Regulation and Secretion Systems for Virulence Factors .................................................... 108 Pathogenicity Islands ................................... 108 Protein Secretion System ................................ 108 Regulation of Virulence Genes ........................... 110 Summary .................................................... 111 Further Readings ........................................ 111 5 Animal and Cell Culture Models to Study Foodborne Pathogen Interaction ....................................... 113 Introduction ............................................... 113 Animal Model ............................................... 113 Organ Culture .............................................. 114 Ligated-Ileal Loop Assay ................................ 115 Embryonated-Egg Assay ................................... 115 Cultured Cell Lines ........................................ 115 Measurement of Virulence ................................... 118 Animal Model ............................................ 118 Cell Culture Model ...................................... 118 Measurement of Specific Steps in Colonization and Invasion ................................................... 121 Animal Model ............................................ 121 Cell Culture Models ..................................... 122 Summary .................................................... 122 Further Readings ........................................ 123 6 Staphylococcus aureus ...................................... 125 Introduction ............................................... 125 Classification ............................................. 125 Morphology ................................................. 126 Cultural and Biochemical Characteristics ................... 126 Virulence Factors .......................................... 127 Food Association and Toxin Production ...................... 128 Enterotoxins ............................................... 128 Molecular Regulation of Virulence Gene Expression .......... 129 Mechanism of Pathogenesis .................................. 130 Symptoms ................................................... 131 Prevention and Control ..................................... 132 Detection .................................................. 132 Culture Methods ......................................... 132 Cytotoxicity-Based Assays ............................... 132 Nucleic Acid-Based Methods .............................. 132 Immunoassays ............................................ 133 Other Rapid Methods ..................................... 133 Summary .................................................... 133 Further Readings ........................................ 134 7 Bacillus cereus and Bacillus anthracis ..................... 135 Introduction ............................................... 135 Biology .................................................... 135 Classification ............................................. 136 Foods Involved ............................................. 137 Toxins and Enzymes ......................................... 137 Emetic Toxin ............................................ 138 Enterotoxins ............................................ 139 Hemolysins .............................................. 140 Regulation of Toxins ....................................... 140 Pathogenesis ............................................... 140 Emetic Toxin ............................................ 141 Diarrheagenic Toxin ..................................... 141 Prevention and Control ..................................... 141 Detection .................................................. 142 Conventional Methods .................................... 142 Animal and Cell Culture Method .......................... 143 PCR ..................................................... 143 Antibody-Based Assay .................................... 144 Bacillus anthracis ......................................... 144 Biology ................................................. 144 Virulence Factors ....................................... 144 Pathogenesis ............................................ 146 Treatment and Prevention ................................ 146 Detection of B. anthracis ............................... 146 Summary .................................................... 147 Further Readings ........................................ 147 8 Clostridium botulinum and Clostridium perfringens .......... 149 Introduction ............................................... 149 Classification of Clostridium Species ...................... 149 Clostridium botulinum ...................................... 149 Biology ................................................. 149 Sources ................................................. 150 Botulism ................................................ 151 Mechanism of Pathogenesis ............................... 153 Symptoms ................................................ 156 Prevention and Treatment ................................ 156 Detection ............................................... 157 Clostridium perfringens .................................... 158 Biology ................................................. 158 Sources ................................................. 158 Toxins .................................................. 158 Genetic Regulation of Virulence ......................... 160 Pathogenic Mechanism .................................... 160 Symptoms, Prevention, and Control ....................... 162 Detection ............................................... 162 Summary .................................................... 162 Further Readings ........................................ 163 9 Listeria monocytogenes ..................................... 165 Introduction ............................................... 165 Classification ............................................. 166 Biology .................................................... 166 Flagella ................................................... 167 Sources .................................................... 168 Disease .................................................... 168 Gastrointestinal Form ................................... 168 Systemic Listeriosis .................................... 169 Abortion and Neonatal Listeriosis ....................... 169 Mechanism of Pathogenesis .................................. 170 Intestinal Phase of Infection and Systemic Spread .......... 170 Attachment and Entry ....................................... 171 Internalin A ............................................ 173 Internalin В ............................................ 175 LAP ..................................................... 176 Autolysin Amidase ....................................... 176 p60 ..................................................... 176 Vip ..................................................... 177 Miscellaneous Adhesion Proteins ............................ 177 Lysis of Vacuole (Phagosome) ............................... 177 Listeriolysin ........................................... 177 Phosphatidylinositol-Specific PLC ....................... 178 Intracellular Growth ....................................... 178 Cell-to-Cell Spread ........................................ 178 ActA .................................................... 178 Phosphatidylcholine-Specific PLC ........................ 179 Regulation of Virulence Genes .............................. 179 Immunity to Listeria monocytogenes ......................... 180 ftevention and Control ..................................... 180 Summary .................................................... 181 Further Readings ........................................ 182 10 Escherichia coli ........................................... 183 Introduction ............................................... 183 Sources .................................................... 183 Classification ............................................. 184 Serotypes ............................................... 184 Virotypes ............................................... 184 Enterotoxigenic E. coli .................................... 185 Virulence Factors and Pathogenesis ...................... 186 Enteropathogenic E. coli ................................... 188 Pathogenesis of EPEC .................................... 188 LEE and Regulation of Virulence Genes ................... 190 Enterohemorrhagic E. coli .................................. 190 Biology ................................................. 190 Food Association ........................................ 191 ЕНЕС Pathogenesis ....................................... 191 Type III Secretion System and Delivery of Effector Proteins During ЕНЕС Pathogenesis ....................... 193 Inflammation ............................................ 195 Enterohemolysin ......................................... 195 Other Virulence Factors ................................. 195 Regulation of Virulence Genes ........................... 196 Symptoms and Complications .............................. 196 Enteroaggregative E. coli .................................. 196 Characteristics ......................................... 196 Adhesion Factors ........................................ 196 Toxins .................................................. 197 EAEC Pathogenesis ....................................... 197 Symptoms and Diagnosis .................................. 197 Enteroinvasive E. coli ..................................... 197 Characteristics ......................................... 197 Disease and Symptoms .................................... 197 Diffusely Adhering E. coli ................................. 198 Animal and Cell Culture Model Used for Diagnosis of E. coli ................................................. 198 Control and Prevention of E. со/г-Mediated Diarrhea ..... 198 Summary .................................................... 199 Further Readings ........................................ 200 11 Salmonella enterica ........................................ 201 Introduction ............................................... 201 Biology .................................................... 201 Source and Transmission .................................... 202 Classification ............................................. 202 Major Groups ............................................... 203 Pathogenic Mechanism ....................................... 203 Gastroenteritis ............................................ 203 Pathogenicity Islands ...................................... 205 SPI-1 ................................................... 205 SPI-2 ................................................... 206 SPI-3 ................................................... 206 SPI-4 ................................................... 206 SPI-5 ................................................... 206 SPI-6 ................................................... 206 SPI-7 or Major Pathogenicity Island (MPI) ............... 206 SPI-8 ................................................... 206 SPI-9 ................................................... 207 SPI-10 .................................................. 207 Salmonella Genomic Island-1 (SGI-1) ..................... 207 High Pathogenicity Island (HPI) ......................... 207 Type III Secretion System .................................. 207 Adhesion and Colonization .................................. 207 Invasion and Intracellular Growth .......................... 208 Phagocytosis by M-Cells ................................. 208 Phagocytosis by Dendritic Cells ......................... 208 Induced Phagocytosis .................................... 209 Survival in Phagocytes .................................. 211 Regulation of Virulence Genes .............................. 211 RpoS Regulator .......................................... 211 ATR Response ............................................ 212 Treatment and Prevention of Gastroenteritis ................ 212 Typhoid Fever .............................................. 212 Detection ............................................... 214 Summary .................................................... 214 Further Readings ........................................ 215 12 Campylobacter and Arcobacter ............................... 217 Campylobacter .............................................. 217 Introduction ............................................ 217 Biology ................................................. 218 Classification .......................................... 219 Sources ................................................. 219 Antibiotic Resistance ................................... 219 Disease ................................................. 220 Mechanism of Pathogenesis ............................... 220 Regulation of Virulence Genes ........................... 222 Symptoms ................................................ 222 Arcobacter ................................................. 222 Prevention and Control .................................. 223 Detection of Campylobacter and Arcobacter ............... 224 Summary .................................................... 224 Further Readings ........................................ 225 13 Yersinia enterocolitica and Yersinia pestis ................ 227 duction .................................................... 227 Yersinia enterocolitica .................................... 228 Biology ................................................. 228 Classification .......................................... 228 Sources ................................................. 228 Virulence Factors ....................................... 229 Chromosome-Linked Virulence Gene Products ............... 229 Plasmid (pVY)-Linked Virulence Gene Products ............ 231 Type III Secretion System ............................... 232 Pathogenic Mechanism .................................... 232 Symptoms ................................................ 234 Prevention and Control .................................. 235 Detection ............................................... 235 Yersinia pestis ............................................ 236 Introduction ............................................ 236 Biology ................................................. 237 Pathogenesis ............................................ 237 Treatment and Prevention ................................ 238 Detection of Y. pestis .................................. 238 Summary .................................................... 238 Further Readings ........................................ 239 14 Vibrio cholerae, V. parahaemolyticus, V. vulnificus ........ 241 Introduction ............................................... 241 Classification ............................................. 241 Biology .................................................... 241 Source and Transmission .................................... 242 Vibrio cholerae ............................................ 242 Introduction ............................................ 242 Biology ................................................. 242 Gastroenteritis ......................................... 243 Pathogenic Mechanism .................................... 244 Cholera Toxin ........................................... 244 Other Toxins ............................................ 245 Immune Response to CT ................................... 246 Vibrio parahaemolyticus .................................... 246 Biology ................................................. 246 Pathogenesis ............................................ 247 Toxins .................................................. 247 Vibrio vulnificus .......................................... 248 Introduction ............................................ 248 Pathogenic Mechanism .................................... 248 Acquisition of Iron ..................................... 248 Flagella and Motility ................................... 249 Hemolysin ............................................... 249 Metalloprotease ......................................... 249 Septicemia .............................................. 249 Wound Infection ......................................... 250 Control and Prevention of Infection by Vibrio species ... 250 Detection of Vibrio species ..............................251 Summary .................................................... 251 Further Readings ........................................ 252 15 Shigella species ........................................... 253 Introduction ............................................... 253 Biology .................................................... 253 Classification ............................................. 254 Source and Transmission .................................... 254 Pathogenesis ............................................... 254 Invasion ................................................... 256 Intracellular Multiplication ............................... 259 Bacterial Movement: Inter- and Intracellular Spreading ..... 259 Cell Death and Inflammation ................................ 260 Shiga Toxin and Hemolytic Uremic Syndrome .................. 260 Regulation of Virulence Genes .............................. 261 Resistance Against Infection ............................... 261 Symptoms ................................................... 262 Prevention and Control ..................................... 262 Diagnosis and Detection .................................... 263 Animal and Cell Culture Models .......................... 263 Bacterial Culture Methods ............................... 263 Immunological Methods ................................... 263 Molecular Techniques .................................... 264 Summary .................................................... 264 Further Readings ........................................ 264 Glossary ...................................................... 267 Index ......................................................... 269