Abstract
The term ‘food poisoning’ is commonly used to cover a wide variety of illnesses or clinical conditions affecting the gastrointestinal tract. The very large majority of such illnesses found in developed countries result from the consumption of contaminated food or drink, and because they are caused by infection with or the presence of bacteria, these organisms will receive the greatest attention here. However, it is necessary to consider, albeit more briefly, other forms of food poisoning and food-borne hazards since these may sometimes be of concern and pose serious health hazards in other parts of the world.
Access this chapter
Tax calculation will be finalised at checkout
Purchases are for personal use only
Preview
Unable to display preview. Download preview PDF.
Bibliography
Christensen, H., Nordentoft, S. and Olsen, J.E. (1997). 23S ribosomal DNA nucleotide sequences of Salmonella enterica and S. bongori in order to establish phylogenetical relations. Proceedings of the International Symposium on Salmonella and Salmonellosis, May, INRA, pp. 17–22.
Fenlon, D.R. (1981). Seagulls (Larus spp.) as vectors of salmonellae: an investigation into the range of serotypes and numbers of salmonellae in gull faeces. Journal of Hygiene, Cambridge, 86, 195–202.
Franco, D.A. (1988). Campylobacter species: considerations for controlling a foodbome pathogen. Journal of Food Protection, 51, 145–53.
Genigeorgis, C.A. (1989). Present state of knowledge on staphylococcal intoxication. International Journal of Food Microbiology, 9, 327–60.
Gross, R.J. and Rowe, B. (1985). Escherichia coli diarrhoea. Journal of Hygiene, Cambridge, 95, 531–50.
Healy, G.R. and Juranek, G. (1979). Parasitic infections. In: Food-Borne Infections and Intoxication, 2nd Edn. Eds H. Riemann and F.L. Bryan, New York, Academic Press.
Mackey, B.M. and Bratchell, N. (1989). A review. The heat resistance of Listeria monocytogenes. Letters in Applied Microbiology, 9, 89–94.
McLauchlin, J. (1987). A review. Listeria monocytogenes, recent advances in the taxonomy and epidemiology of listeriosis in humans. Journal of Applied Bacteriology, 63, 1–11.
Moreau, C. (1979). Moulds, Toxins and Food. Chichester, John Wiley and Sons.
Moss, M.O. (1987). Microbial food poisoning. In: Essays in Agricultural and Food Micorbiology. Eds J.R. Norris and G.L. Pettipher, Chichester, John Wiley and Sons.
Park, R.W.A., Griffiths, P.L. and Moreno, G.S. (1991). Sources and survival of campylobacters: relevance to enteritis and the food industry. In: Pathogens in the Environment. Ed. B. Austin. Journal of Applied Bacteriology Symposium Supplement No. 20, 97S - 106S.
Pusztai, A. (1986). The role in food poisoning of toxins and allergens from higher plants. In: Developments in Food Microbiology — 2. Ed. R.K. Robinson, London, Elsevier Applied Science Publishers.
Roberts, D. (1982). Factors contributing to outbreaks of food poisoning in England and Wales 1970–1979. Journal of Hygiene, Cambridge, 89, 491–8.
Samarajeewa, U., Sen, A.C., Cohen, M.D and Wei, C.I. (1990). Detoxification of aflatoxins in foods and feeds by physical and chemical methods. Journal of Food Protection, 53, 489–501.
Selander, R.K.I., Li. J. and Nelson, K. (1996). Evolutionary genetics of Salmonella enterica. In: Escherichia coli and Salmonella. Cellular and Molecular Biology, 2nd ed, vol. 2, Ed. F.C. Neidhardt, Washington DC, ASM Press.
Scott, H.G. (1969). Poisonous plants and animals. In: Food-Borne Infections and Intoxications. Ed. H. Riemann, New York, Academic Press.
Smith, J.L. (1987). Shigella as a foodbome pathogen. Journal of Food Protection, 50, 788–801.
References
Abrahamsson, K., De Silva, N.N. and Molin, N. (1965). Toxin production by Clostridium botulinum type E, in vacuum-packed, irradiated fresh fish in relation to changes of the associated microflora. Canadian Journal of Microbiology, 11, 523–9.
Anderson, J.K. (1988). Contamination of freshly slaughtered pig carcasses with human pathogenic Yersinia enterocolitica. International Journal of Food Microbiology, 7, 193–202.
Anon. (1997). The Pennington Group. Report on the circumstances leading to the 1996 outbreak of infection with E. coli 0157: 117 in central Scotland, the implications for food safety and the lessons to be learned. The Stationery Office, Edinburgh.
Ayres, P.A. and Barrow, G.I. (1978). The distribution of Vibrio parahaemolyticus in British coastal
waters: report of a collaborative study 1975–6. Journal of Hygiene, Cambridge,80 281–94.
Baird-Parker, A.C. (1971). Factors affecting the production of bacterial food poisoning toxins. Journal of Applied Bacteriology, 34, 181–97.
Ball, A.P. et al. (1979). Human botulism caused by Clostridium botulinum type E: the Birmingham outbreak. Quarterly Journal of Medicine, 48, 473–91.
Bannister, B.A. (1987). Listeria monocytogenes meningitis associated with eating soft cheese. Journal of Infection, 15, 165–8.
Barnes, J.M. (1970). Aflatoxin as a health hazard. Journal of Applied Bacteriology, 33, 285–98.
Barrell, R.A.E. (1982). Isolations of salmonellas from human, food and environmental sources in the Manchester area: 1976–1980. Journal of Hygiene, Cambridge, 88, 403–11.
Barrel, R.A.E. (1987). Isolations of salmonellas from humans and foods in the Manchester area: 1981–1985. Epidemiology and Infection, 98, 277–84.
Barrett, N.J. (1986). Communicable disease associated with milk and dairy products in England and Wales: 1983–1984. Journal of Infection, 12, 265–72.
Beckers, J.J. (1988). Incidence of foodbome diseases in the Netherlands: annual summary 1982 and an overview from 1979 to 1982. Journal of Food Protection, 51, 327–34.
Bergdoll, M.S. (1970). Enterotoxins. In: Microbial Toxins III. Bacterial Protein Toxins. Eds T.C. Montie, S. Kadis and S.J. Ajl, New York, Academic Press.
Beumer, R.R., Cruysen, J.J.M. and Birtantie, I.R.K. (1988). The occurrence of Campylobacterjejuni in raw cows’ milk. Journal of Applied Bacteriology, 65, 93–6.
Blacklow, N.R. and Cukor, G.C. (1981). Viral gastroenteritis. New England. Journal of Medicine, 304, 397–406.
Blanco, J.L. et al. (1988). Presence of aflatoxin M, in commercial ultra-high-temperature treated milk. Applied and Environmental Microbiology, 54, 1622–3.
Bolton, F.J., Wareing, D.R.A., Skirrow, M.B., Hutchinson, D.N. (1992). Identification and biotyping of campylobacters. In: Identification Methods in Applied and Environmental Microbiology. Society for Applied Bacteriology Technical Series 29, London, Academic Press.
Brackett, R.E. and Marth, E.H. (1982). Fate of aflatoxin M, in cheddar cheese and in process cheese spread. Journal of Food Protection, 45, 549–52.
Bradshaw, J.G. et al. (1987). Thermal resisting of Listeria monocytogenes in dairy products. Journal of Food Protection, 50, 543–4.
Brouwer, R., Mertens, M.J.A., Siem, T.H. and Katchaki, J. (1979). An explosive outbreak of Campylobacter enteritis in soldiers. Antonie van Leeuwenhoek, 45, 517–19.
Brown, D.F., Spaulding, P.L. and Twedt, R.M. (1977). Enteropathogenicity of Vibrio parahaemolyticus in the ligated rabbit ileum. Applied and Environmental Microbiology, 33, 10–14.
Bryan, F.L. (1976). Staphylococcus aureus. In: Food Microbiology: Public Health and Spoilage Aspects. Eds M.P. Defigueiredo and D.F. Splittstoesser, Westport, Avi Publishing Co.
Bryan, F.L. (1979). Infections and intoxications caused by other bacteria. In: Food-Borne Infections and Intoxications, 2nd edn. Eds H. Riemann and F.L. Bryan, New York, Academic Press.
Bullerman, L.B. (1976). Examination of Swiss cheese for incidence of mycotoxin producing moulds. Journal of Food Science, 41, 26–8.
Bullerman, L.B. (1979). Significance of mycotoxins to food safety and human health. Journal of Food Protection, 42, 65–86.
Bullerman, L.B. and Olivigni, F.J. (1974). Mycotoxin producing potential of moulds isolated from cheddar cheese. Journal of Food Science, 39, 1166–8.
Bullerman, L.B., Schroeder, L.L. and Park, K-Y. (1984). Formation and control of mycotoxins in food. Journal of Food Protection, 47, 637–46.
Chan, K-Y., Woo, M.L., Lam, L.Y. and French, G.L. (1989). Vibrio parahaemolyticus and other halophilic vibrios associated with seafood in Hong Kong. Journal of Applied Bacteriology, 66, 57–64.
Charlton, B.R., Kinde, H. and Jensen, L.H. (1990). Environmental survey for Listeria species in California milk processing plants. Journal of Food Protection, 53, 198–201.
Cliver, D.O. (1979). Viral infections. In: Food-Borne Infections and Intoxications, 2nd edn. Eds. H. Riemann and F.L. Bryan, New York, Academic Press.
Cliver, D.O. (1987). Foodbome disease in the United States, 1946–1986. International Journal of Food Microbiology, 4, 269–77.
Cox, L.J. et al. (1989). Listeria spp. in food processing, non-food and domestic environments. Food Microbiology, 6, 49–61.
D’Aoust, Y-J. (1991). Pathogenicity of foodbome Salmonella. International Journal of Food Microbiology, 12, 17–40.
De Boer, E., Seldam, W.M. and Oosterom, J. (1986). Characterization of Yersinia enterocolitica and related species isolated from foods and porcine tonsils in the Netherlands. International Journal of Food Microbiology, 3, 217–224.
Dewberry, E.B. (1959). Food Poisoning,4th edn, London Hill.
DHSS (1969). On the State of Public Health for the Year 1968. London, HMSO.
DHSS (1974). On the State of Public Health for the Year 1972. London, HMSO.
DHSS (1976). On the State of Public Health for the Year 1974. London, HMSO.
DHSS (1977). On the State of Public Health for the Year 1976. London, HMSO.
DHSS (1980). On the State of Public Health for the Year 1978. London, HMSO.
DHSS (1987). On the State of Public Health for the Year 1986. London, HMSO.
Dirksen, J. and Flagg, P. (1988). Pathogenic organisms in dairy products; cause, effects and control. Food Science and Technology Today, 2, 41–3.
Doyle, M.P. et al. (1987). Survival of Listeria monocytogenes in milk during high-temperature, short-time pasteurization. Applied and Environmental Microbiology, 53, 1433–8.
Edwards, A.T., Roulson, M. and Ironside, M.J. (1988). A milk-borne outbreak of serious infection due to Streptococcus zooepidemicus (Lancefield Group C). Epidemiology and Infection, 101, 43–51.
Evenson, M.L., Hinds, M.W., Bernstein, R.S. and Bergdoll, M.S. (1988). Estimation of human dose of staphylococcal enterotoxin A from a large outbreak of staphylococcal food poisoning involving chocolate milk. International Journal of Food Microbiology, 7, 311–16.
Fernandez Garayzabel, J.F. et al. (1987). Survival of Listeria monocytogenes in raw milk treated in a pilot plant pasteurizer. Journal of Applied Bacteriology, 63, 533–7.
Fricker, C.R. and Park, R.W.A. (1989). A two-year study of the distribution of ‘thermophilic’ campylobacters in human, environmental and food samples from the Reading area with particular reference to toxin production and heat-stable serotype. Journal of Applied Bacteriology, 66, 477–90.
Fricker, C.R. and Tompsett, S. (1989). Aeromonas spp. in foods: a significant cause of food poisoning? International Journal of Food Microbiology, 9, 17–23.
Frobish, R.A. et al. (1986). Aflatoxin residues in milk and dairy cows after ingestion of naturally contaminated grain. Journal of Food Protection, 49, 781–5.
Genigeorgis, C., Hassuneh, M. and Collins, P. (1986). Campylobacter jejuni infection on poultry farms and its effect on poultry meat contamination during slaughtering. Journal of Food Protection, 49, 895–903.
George, S.M., Lund, B.M. and Brocklehurst, T.F. (1988). The effect of pH and temperature on initiation of growth of Listeria monocytogenes. Letters in Applied Microbiology, 6, 153–6.
Gibson, E.A. (1969). Salmonella infection in farm livestock in Britain. In: Bacterial Food Poisoning. Ed. J. Taylor, London, Cox and Wyman.
Gilbert, R.J. (1979). Bacillus cereus gastroenteritis. In: Food-Borne Infections and Intoxications, 2nd edn. Eds. H. Riemann and F.L. Bryan, New York, Academic Press.
Gilbert, R.J. (1983). Food-borne infections and intoxications — recent trends and prospects for the future. In: Food Microbiology: Advances and Prospects. Eds T.A. Roberts and F.A. Skinner, London, Academic Press.
Gilbert, R.J., Stringer, M.F. and Peace, T.C. (1974). The survival and growth of Bacillus cereus in boiled and fried rice in relation to outbreaks of food poisoning. Journal of Hygiene, Cambridge, 73, 433–44.
Gilbert, R.J. and Taylor, A.J. (1976). Bacillus cereus food poisoning. In: Microbiology in Agriculture, Fisheries and Food. Eds. F.A. Skinner and J.G. Carr, London, Academic Press.
Gitter, M., Bradley, R. and Blampied, P.H. (1980). Listeria monocytogenes infection in bovine mastitis. The Veterinary Record, 107, 390–3.
Glass, K.A. and Doyle, M.P. (1989). Fate of Listeria monocytogenes in processed meat products during refrigerated storage. Applied and Environmental Microbiology, 55, 1565–9.
Goepfert, J.M., Spira, W.M., Glatz, B.A. and Kim, H.U. (1973). Pathogenicity of Bacillus cereus. In: The Microbiological Safety of Food. Eds B.C. Hobbs and J.H.B. Christian, London, Academic Press.
Goldner, S.B., Solberg, M., Jones, S. and Post, L.S. (1986). Enterotoxin synthesis by nonsporulating cultures of Clostridium perfringens. Applied and Environmental Microbiology, 52, 407–12.
Greenwood, M.H. and Hooper, W.L. (1983). Chocolate bars contaminated with Salmonella napoli: an infective study. British Medical Journal, 286, 13–94.
Greenwood, M.G., Roberts, D. and Burden, P. (1991). The occurrence of Listeria species in milk and dairy products: a national survey in England and Wales. International Journal of Food Microbiology, 12, 197–206.
Halpin-Dohnalek, M.I. and Marth, E.H. (1989). Staphylococcus aureus: production of extracellular compounds and behavior in foods — a review. Journal of Food Protection, 52, 267–82.
Harrison, M.A. and Carpenter, S.L. (1989). Survival of large populations of Listeria monocytogenes on chicken breasts processed using moist heat. Journal of Food Protection, 52, 376–8.
Harvey, J., Patterson, J.T. and Gibbs, P.A. (1982). Enterotoxigenicity of Staphylococcus aureus strains isolated from poultry: raw poultry carcases as a potential food-poisoning hazard. Journal of Applied Bacteriology, 52, 251–8.
Harvey, R.W.S. (1973). Salmonella contaminated animal feed in relation to infection in animals and man. In: The Microbiological Safety of Food. Eds B.C. Hobbs and J.H.B. Christian, London, Academic Press.
Harvey, R.W.S., Price, T.H., Foster, D.W. and Griffiths, W.C. (1969). Salmonellas in sewage. A study in latent human infection. Journal of Hygiene, Cambridge, 67, 517–23.
Hauschild, A.W.H., Hilsheimer, R., Weiss, K.F. and Burke, R.B. (1988). Clostridium botulinum in honey, syrups and dry infant cereals. Journal of Food Protection, 51, 892–4.
Hays, P.S. et al. (1986). Isolation of Listeria monocytogenes from raw milk. Applied and Environmental Microbiology, 51, 438–40.
Heisick, J.E., Wagner, D.E., Nierman, M.L. and Peeler, J.T. (1989). Listeria spp. found on fresh market produce. Applied and Environmental Microbiology, 55, 1925–7.
Hewitt, J.H. et al. (1986). Large outbreaks of Clostridium perfringens food poisoning associated with the consumption of boiled salmon. Journal of Hygiene, Cambridge, 97, 71–80.
Hobbs, B.C. and Hugh-Jones, M.E. (1969). Epidemiological studies on Salmonella senftenberg. 1. Relations between animal foodstuff, animal and human isolations. Journal of Hygiene, Cambridge, 67, 81–8.
Hobbs, G. (1976). Clostridium botulinum and its importance in fishery products. Advances in Food Research, 22, 135–85.
Hobbs, G. (1987). Microbiology of fish. In: Essays in Agricultural and Food Microbiology. Eds J.R. Norris and G.L. Pettipher, Chichester, John Wiley and Sons.
Hockin, J.C. et al. (1989). An international outbreak of Salmonella nima from imported chocolate. Journal of Food Protection, 52, 51–4.
Hooper, W.L., Barrow, G.I. and McNab, D.J.N. (1974). Vibrio parahaemolyticus food poisoning in Britain. Lancet, 1, 1100–2.
Hopper, S.A. and Mawer, S. (1988). Salmonella enteritidis in a commercial laying flock. Veterinary Record, 123, 351.
Humphrey, T.J. and Beckett, P. (1987). Campylobacter jejuni in dairy cows and raw milk. Epidemiology and Infection, 98, 263–9.
Humphrey, T.J., Mead, G.C. and Rowe, B. (1988). Poultry meat as a source of human salmonellosis in England and Wales. Epidemiology and Infection, 100, 175–84.
International Commission on Microbiologial Specifications for Foods (ICMSF) (1980). Microbial Ecology of Foods, Vol 2 ( Food Commodities). New York, Academic Press.
Johnson, R.P., Clarke, R.C. et al. (1996). Growing concerns and recent outbreaks involving non-0157:H7 serotypes of verotoxigenic Escherichia coli. Journal of Food Protection, 59, 1112–22.
Jones, P.H. et al. (1981). Campylobacter enteritis associated with the consumption of free school milk. Journal of Hygiene, Cambridge, 87, 155–62.
Jones, P.W., Collins, P., Brown, G.T.H. and Aitken, M. (1982). Transmission of Salmonella mbandaka to cattle from contaminated feed. Journal of Hygiene, Cambridge, 88, 255–63.
Junttila, J.R., Niemela, S.I. and Him, J. (1988) Minimum growth temperatures of Listeria monocytogenes and non-haemolytic listeria. Journal of Applied Bacteriology, 65, 321–7.
Ketley, J.M. (1997). Pathogenesis of enteric infection by Campylobacter. Microbiology, 143, 5–21.
Khakhria, R., Lior, H. (1992). Extended phage-typing scheme for Campylobacter jejuni and Campylobacter coli. Epidem Infect. 108, 403–14.
Lacey, R.W. and Kerr, K.G. (1989). Opinion. Listeriosis–the need for legislation. Letters in Applied Microbiology, 8, 121–2.
Lammerding, A.A. et al. (1988). Prevalence of Salmonella and thermophilic Campylobacter in fresh pork, beef, veal and poultry in Canada. Journal of Food Protection, 51, 47–52.
Lior, H. (1984). New extended biotyping scheme for Campylobacter jejuni, Campylobacter coli, and Campylobacter laridis’. Journal of Clinical Microbiology, 20, 636–40.
Lovett, J. et al. (1990). High-temperature short-time pasteurization inactivates Listeria monocytogenes. Journal of Food Protection, 53, 734–8.
Lynt, R.K., Kautter, D.A. and Read, R.B. (1975). Botulism in commercially canned foods. Journal of Milk and Food Technology, 38, 546–50.
MacDonald, K.L. et al. (1985). A multistate outbreak of gastrointestinal illness caused by enterotoxigenic Escherichia coli in imported semisoft cheese. Journal of Infectious Diseases, 151, 716–20.
MacGowan, A.P., Bowker, K., McLaughlin, J. et al. (1994). The occurrence and seasonal change in the isolation of Listeria in shop bought foodstuffs, human faeces, sewage and soil from urban sources. International Journal of Food Microbiology, 21, 325–34.
Manier, R. et al. (1973). An outbreak of enteropathogenic Escherichia coli foodborne disease traced to imported French cheese. Lancet, 2, 1376–8.
Marth, E.H. and Calanog, B.G. (1976). Toxigenic fungi. In: Food Microbiology: Public Health and Spoilage Aspects. Eds M.P. Defigueiredo and D.F. Splittstoesser, Westport, Avi Publishing Co.
Melling, J. and Capel, B.J. (1978). Characteristics of Bacillus cereus emetic toxin. FEMS Microbiology Letters, 4, 133–5.
Miller, I.S., Bolton, F.J. and Dawkins, H.C. (1987). An outbreak of Campylobacter enteritis transmitted by puppies. Environmental Health, 95, 11–4.
Morgan, I.R., Krautil, F.L. and Craven, J.A. (1987). Effect of time in lairage on caecal and carcass contamination of slaughter pigs. Epidemiology and Infection, 98, 323–30.
Moss, M.O. (1989). Mycotoxins of Aspergillus and other filamentous fungi. In: Filamentous Fungi in Foods and Feeds. Eds M.O. Moss, B. Jarvis and F.A. Skinner. Journal of Applied Bacteriology Symposium Supplement No. 18, 69S - 81S.
Nakamura, M. and Schulze, J.A. (1970). Clostridium perfringens food poisoning Annual Review of Microbiology, 24, 359–72.
Nilehn, B. (1969). Studies on Yersinia enterocolitica with special reference to bacterial diagnosis and occurrence in human acute enteric disease. Acta Pathologica et Microbiologica Scandinavica, Supplement, 206, 1–48.
Noah, N.D., Bender, A.E., Readidi, G.B. and Gilbert, R.J. (1980). Food poisoning from raw red kidney beans. British Medical Journal, 281, 236–7.
Notermans, S. and van Otterdijk, R.L.M. (1985). Production of enterotoxin A by Staphylococcus aureus in food. International Journal of Food Microbiology, 2, 145–9.
Olsvik, O., Wasteson, Y., Lund, A. and Hornes, E. (1991). Pathogenic Escherichia coli found in food. International Journal of Food Microbiology, 12, 103–14.
O’Mahony, M. et al. (1990). An outbreak of foodborne botulism associated with contaminated hazelnut yoghurt. Epidemiology and Infection, 104, 389–95.
Oosterom, J. (1991). Epidemiological studies and proposed preventive measures in the fight against human salmonellosis. International Journal of Food Microbiology, 12, 41–52.
Ormay, L. and Novotny, T. (1969). The significance of Bacillus cereus food poisoning in Hungary. In: The Microbiology of Dried Foods. Eds E. H. Kampelmacher, M. Ingram and D.A.A. Mossel, Bilthoven, International Association of Microbiological Societies.
Paster, N. and Bullerman, L.B. (1988). Mould spoilage and mycotoxin formation in grains as controlled by physical means. International Journal of Food Microbiology, 7, 257–65.
Pavlovic, M., Plestine, R. and Krogh, P. (1979). Ochratoxin A contamination of foodstuffs in an area with Balkan (endemic) nepthropathy. Acta Pathologica et Microbiologica Scandinavica, 87B, 243–6.
Perales, I. and Audicana, A. (1989). The role of hens’ eggs in outbreaks of salmonellosis in north Spain. International Journal of Food Microbiology, 8, 175–80.
Penner, J.L., Hennessy, J.N. (1980). Passive hemagglutination technique for serotyping Campylobacter fetus subsp. jejuni on the basis of soluble heat-stable antigens. Journal of Clinical Microbiology, 12, 732–7.
PHLS Report. (1989). Memorandum of evidence to the Agriculture Committee inquiry on salmonella in eggs. PHLS Microbiology Digest, 6, 1–9.
PHLS Working Group, Scovgaard, N. and Nielsen, B.B. (1972). Salmonellas in pigs and animal feeding stuffs in England and Wales and in Denmark. Journal of Hygiene, Cambridge, 70, 127–40.
Piddock P. L. (1995). Quinolone resistance and Campylobacter spp. Journal of Antimicrobial Chemotherapy, 36, 891–8.
Porter, I.A. and Reid, T.M.S. (1980). A milk-borne outbreak of Campylobacter infection. Journal of Hygiene, Cambridge, 84, 415–19.
Ratnam, S. and March, S.B. (1986). Laboratory studies on salmonella-contamination cheese involved in a major outbreak of gastroenteritis. Journal of Applied Bacteriology, 61, 51–6.
Ray, L.L. and Bullerman, L.B. (1982). Preventing growth of potentially toxic molds using antifungal agents. Journal of Food Protection, 45, 953–63.
Reichart, C.A. and Fung, D.Y.C. (1976). Thermal inactivation and subsequent reactivation of staphylococcal enterotoxin B in selected liquid foods. Journal of Milk and Food Technology, 39, 516–20.
Reilly, W.J. et al. (1988). Poultry-borne salmonellosis in Scotland. Epidemiology and Infection, 101, 115–22.
Riemann, H. (1969). Botulism-types A, B and F. In: Food-Borne Infections and Intoxications. Ed. H. Riemann, New York, Academic Press.
Riordan, T. et al. (1985). An outbreak of food-borne enterotoxigenic Escherichia coli diarrhoea in England. Journal of Infection, 11, 167–71.
Roberts, D. (1972). Observations on procedures for thawing and spit-roasting frozen dressed chickens, and post-cooking care and storage: with particular reference to food-poisoning bacteria. Journal of Hygiene, Cambridge, 70, 565–88.
Robinson, D.A. et al. (1979). Campylobacter enteritis associated with consumption of unpasteurized milk. British Medical Journal, 1, 1171–3.
Ryser, E.T. and Marth, E.H. (1987). Fate of Listeria monocytogenes during the manufacture and ripening of Camembert cheese. Journal of Food Protection, 50, 372–8.
Ryser, E.T., Marth, E.H. and Doyle, M.P. (1985). Survival of Listeria monocytogenes during manufacture and storage of cottage cheese. Journal of Food Protection, 48, 746–50.
Sakaguchi, G. (1969). Botulism-type E. In: Food-Borne Infections and Intoxications. Ed. H. Riemann, New York, Academic Press.
Sakazaki, R. and Shimada, T. (1986). Vibrio species as causative agents of food-borne infection. In: Developments in Food Microbiology — 2. Ed. R.K. Robinson, London, Elsevier Applied Science Publishers.
Salvat, G., Toquin, M.T. and Colin, M.P. (1995). Control of Listeria monocytogenes in the delicatessen industries: the lessons of a listeriosis outbreak in France. International Journal of Food Microbiology, 25, 75–81.
Scheusner, D.L. and Harmon, L.G. (1973). Growth and enterotoxin production by various strains of Staphylococcus aureus in selected foods. Journal of Food Science, 38, 474–6.
Schiemann, D.H. (1988). Examination of enterotoxin production of low temperature by Yersinia spp. in culture media and foods. Journal of Food Protection, 51, 571–3.
Scotland, S.M. (1988). Toxins. In: Enterobacteriaceae in the Environment and as Pathogens. Eds B.M. Lund, M. Sussman, D. Jones and M.F. Stringer. Journal of Applied Bacteriology Symposium Supplement No. 17, 109S - 1295.
Scott, P.M. (1981). Toxins of Penicillium species used in cheese manufacture. Journal of Food Protection, 44, 702–10.
Sears, C. and Kaper, J.B. (1996). Enteric Bacterial Toxins: Mechanisms of Action and Linkage to Intestinal Secretion. Microbiological Reviews, 60, 167–81.
Sharp, J.C.M. (1996). Milk and dairy products. PHLS Microbiology Digest, 3, 28–9.
Sharp, J.C.M., Collier, M.W. and Gilbert, R.J. (1979). Food poisoning in hospitals in Scotland. Journal of Hygiene, Cambridge, 83, 231–6.
Sheard, J.B. (1981). Food poisoning in England during 1979. Another year of high incidence. Environmental Health, 79, 204–9.
Sheard, J.B. (1986). Food poisoning in England and Wales during 1983. A new title but still the same problems. Environmental Health, 94, 57–62.
Sheard, J.B. (1987). Food poisoning cases nearly double the level of 1970. Environmental Health, 95, 10–15.
Shinoda, S., Yamamoto, S., Tomochika, K-I. and Miyoshi, S-I. (1979). Enterohemorrhagic Escherichia coli 0157: H7 infection. Japanese Journal of Toxicology and Environmental Health, 43, 1–14.
Skirrow, M.B. (1977). Campylobacter enteritis: a ‘new’ disease. British Medical Journal, 2, 9–11.
Slade, P.J., Fistrovici, E.C. and Collins-Thompson, D.L. (1989). Persistence at source of Listeria spp. in raw milk. International Journal of Food Microbiology, 9, 197–203.
Small, R.G. and Sharp, J.C.M. (1979). A milk-borne outbreak due to Salmonella dublin. Journal of Hygiene, Cambridge, 82, 95–100.
Smart, J.L., Roberts, T.A., Stringer, M.F. and Shah, N. (1979). The incidence and serotypes of Clostridium perfringens on beef, pork and lamb carcasses. Journal of Applied Bacteriology, 46, 377–83.
Smith, G.R., Milligan, R.A. and Moryson, J. (1978). Clostridium botulinum in aquatic environments in Great Britain and Ireland. Journal of Hygiene, Cambridge, 80, 431–8.
St. Louis, M.E. et al. (1988). The emergence of Grade A eggs as a major source of Salmonella enteritidis infections. Journal of the American Medical Association, 259, 2103–7.
Steinbruegge, E.G., Maxey, R.B. and Liewen, M.B. (1988). Fate of Listeria monocytogenes on ready to serve lettuce. Journal of Food Protection, 51, 596–9.
Stevens, A. et al. (1989). A large outbreak of Salmonella enteritidis phage type 4 associated with eggs from overseas. Epidemiology and Infection, 103, 425–33.
Stott, J.A., Hodgson, J.E. and Chaney, J.C. (1975). Incidence of salmonellae in animal feed and the effect of pelleting on content of Enterobacteriaceae. Journal of Applied Bacteriology, 39, 41–6.
Sugiyama, H. and Sofos, J.N. (1988). Botulism. In: Developments in Food Microbiology — 4. Ed. R.K. Robinson, London, Elsevier Applied Science.
Sutton, R.G.A., Kendall, M. and Hobbs, B.C. (1972). The effect of two methods of cooking and cooling on Clostridium welchii and other bacteria in meat. Journal of Hygiene, Cambridge, 70, 415–24.
Swaminathan, B., Harmon, M.C. and Mehlman, I.J. (1982). A review: Yersinia enterocolitica. Journal of Applied Bacteriology, 52, 151–83.
Tamminga, S.K., Beumer, R.R., Kampelmacher, E.H. and Van Leusden, F.M. (1977). Survival of Salmonella eastbourne in milk chocolate prepared with artificially contaminated milk powder. Journal of Hygiene, Cambridge, 79, 333–7.
Thompson, C.A. and Vanderzant, C. (1976). Relationship of Vibrio parahaemolyticus in oysters, water and sediment, and bacteriological and environmental indices. Journal of Food Science, 41, 117–22.
Threlfall, E.J., Frost, J.A., Ward, L.R. and Rowe, B. (1996). Increasing spectrum of resistance in multiresistant Salmonella typhimurium. Lancet, 347, 1053–4.
Todd, E.C.D. (1996). Worldwide surveillance of foodborne disease: the need to improve. Journal of Food Protection, 59, 82–92.
Van Den Broek, M.J.M., Mossel, D.A.A. and Eggenkamp, A.E. (1979). Occurrence of Vibrio parahaemolyticus in Dutch mussels. Applied and Environmental Microbiology, 37, 438–42.
Van Netten, P. et al. (1990). Psychrotrophic strains of Bacillus cereus producing enterotoxin. Journal of Applied Bacteriology, 69, 73–9.
Vernon, E. (1977). Food poisoning and salmonella infections in England and Wales, 1973–75. Public Health, London, 91, 225–35.
Walker, S.J. and Gilmour, A. (1990). Production of enterotoxin by Yersinia species isolated from milk. Journal of Food Protection, 53, 751–4.
Waterman, S.C. (1982). The heat sensitivity of Campylobacter jejuni in milk. Journal of Hygiene, Cambridge, 88, 529–33.
Wells, G.A.H. and Wylesmith, J.W. (1995). The neuropathology and epidemiology of the bovine spongiform encephalopy. Brain Pathology, 5, 91–103.
Williams, J.E. (1981). Salmonellas in poultry feeds–worldwide review. Part 1. World’s Poultry Science Journal, 37, 6–19.
Wiseman, D.W. and Marth, E.H. (1983). Behavior of aflatoxin M, in yogurt, buttermilk and kefir. Journal of Food Protection, 46, 115–18.
Woolaway, M.C. et al. (1986). International outbreak of staphylococcal food poisoning caused by contaminated lasagne. Journal of Hygiene, Cambridge, 96, 67–73.
Wray, C. and Sojka, W.J. (1977). Reviews of the progress of Dairy Science: bovine salmonellosis. Journal of Dairy Research, 44, 383–425.
Wu, M.T., Ayres, J.C. and Koehler, P.E. (1974). Toxigenic aspergilli and penicillia isolated from aged, cured meats. Applied Microbiology, 28, 1094–6.
Author information
Authors and Affiliations
Rights and permissions
Copyright information
© 2000 Springer Science+Business Media New York
About this chapter
Cite this chapter
Forsythe, S.J., Hayes, P.R. (2000). Food poisoning and other food-borne hazards. In: Food Hygiene, Microbiology and HACCP. Springer, Boston, MA. https://doi.org/10.1007/978-1-4757-5254-0_2
Download citation
DOI: https://doi.org/10.1007/978-1-4757-5254-0_2
Publisher Name: Springer, Boston, MA
Print ISBN: 978-1-4419-5196-0
Online ISBN: 978-1-4757-5254-0
eBook Packages: Springer Book Archive