Campylobacter: A Practical Approach to the Organism and Its Control in Foods (Practical Food Microbiology) - Softcover

Bell, Chris ; Kyriakides, Alec

9781405156288: Campylobacter: A Practical Approach to the Organism and Its Control in Foods (Practical Food Microbiology)

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ISBN 10: 1405156287 ISBN 13: 9781405156288

Verlag: Wiley-Blackwell, 2009

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“The text is well written and amply interspaced with tables so that it is very informative and not too heavy to read, which is an almost unique combination in scientific books!” –International Poultry Production, Volume 18, Number 1, and International Food Hygiene, Volume 20, Number 7 The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli. Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors’ Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods. Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these.  Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.

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Chris Bell is a Consultant Microbiologist based in the UK Alec Kyriakides is Head of Product Safety at Sainsbury's Supermarkets Ltd, London, UK

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The records of human gastrointestinal illness gathered by national and international bodies concerned with matters relating to public health clearly demonstrate that Campylobacter spp. are the most frequently identified bacteria causing infectious intestinal disease. This new book provides up to date information about the species of Campylobacter most often associated with food poisoning, namely C. jejuni and C. coli. Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters. Part of the authors’ Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods.   Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these.  Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health. The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists. About the authors Chris Bell is a Consultant Food Microbiologist. Alec Kyriakides is Head of Product Quality, Safety & Supplier Performance, Sainsbury's Supermarkets Ltd.    Also available from the same authors   Listeria second edition ISBN 978-1-4051-0618-4 Clostridium Botulinum ISBN 978-0-632-05521-0   Salmonella ISBN 978-0-632-05519-7 E. Coli ISBN 978-0-7514-0462-3

Aus dem Klappentext

Like Salmonella spp., Campylobacter spp. are zoonotic agents. Many different domestic and wild animal, avian, and also insect reservoirs of these organisms have been identified. They are also widespread in the environment and have been found to survive in both soil and natural waters.

Part of the authors’ Practical Food Microbiology Series, which includes books covering Listeria monocytogenes, E. coli, Clostridium botulinum and Salmonella spp., this book again offers a practical treatment of Campylobacter spp., drawing on real-life cases to highlight effective means of controlling these pathogenic microorganisms in foods.

Each volume in the series has been devised to provide practical and accurate information about specific microorganisms of concern to public health. This new book includes information concerning the taxonomy of Campylobacter spp. and methods used for their isolation and characterisation, the illnesses caused by them, the occurrences of outbreaks of illness and their investigation, and the lessons that can be learnt from these. Also discussed are the sources of these organisms, routes by which they may contaminate foods, factors affecting their survival and growth and, importantly, means for the control of Campylobacter spp. and their subsequent impact on public health.

The information in this book is designed for use by those in the food industry working in manufacturing, retailing and quality assurance and those in associated professional sectors, e.g. health, and students in each of these areas. This book is an invaluable tool and essential reference for all food microbiologists.

About the authors
Chris Bell is a Consultant Food Microbiologist.
Alec Kyriakides is Head of Product Quality, Safety & Supplier Performance, Sainsbury's Supermarkets Ltd.

Also available from the same authors

Listeria second edition
ISBN 978-1-4051-0618-4

Clostridium Botulinum
ISBN 978-0-632-05521-0

Salmonella
ISBN 978-0-632-05519-7

E. Coli
ISBN 978-0-7514-0462-3

Auszug. � Genehmigter Nachdruck. Alle Rechte vorbehalten.

Campylobacter

By Chris Bell Alec Kyriakides

John Wiley & Sons

Copyright � 2009 John Wiley & Sons, Ltd
All right reserved.
ISBN: 978-1-4051-5628-8

Chapter One

BACKGROUND

INTRODUCTION

It is possible that Dr Theodor Escherich (after whom the genus Escherichia was named) was the first to see campylobacters although he could not grow them in culture. In 1886, he made drawings of, and described, small vibrios in smears made of the intestinal mucus of infants who had died from 'cholera infantum'; these very closely resemble what we now know as Campylobacter jejuni or C. coli. The first isolation of the organisms made from the uterine mucus/exudate of aborting sheep was made in 1906 and reported in 1913 by veterinary investigators, John McFadyean and Stewart Stockman (Nachamkin and Skirrow, 1998; Skirrow, 2006).

Subsequently, through the early decades of the 1900s, spiral-shaped bacteria isolated from a variety of farm animals suffering abortion, fertility problems or diarrhoea were named Vibrio spp. Those species associated with abortion and infertility were named V. fetus, those associated with diarrhoea in pigs were named V. coli, and those linked to diarrhoea in cattle, V. jejuni (Vandamme and Goossens, 1992).

In 1963, M. Sebald and M. Vron transferred V. fetus into a new genus, Campylobacter (campylo - Greek adjective meaning curved; bacter - Greek noun meaning rod), along with Vibrio bubulus isolated from bovine material, as a group of veterinary intestinal pathogens. In 1973, following a detailed study of the taxonomy of microaerophilic (sic) Vibrio-like organisms, M. Vron and R. Chatelain proposed the species names Campylobacter jejuni, C. coli, C. sputorum subsp. sputorum and C. sputorum subsp. bubulus, and C. fetus with subspecies of fetus (causing sporadic abortions) and venerealis (causing infectious infertility), C. fetus being described as the type species (Vandamme and Goossens, 1992). These names are still used and, currently, 26 species and 11 subspecies of Campylobacter are recognised and named (On, 2001; Euzby, 2008).

Since the 1970s when Campylobacter jejuni and Campylobacter coli were recognised as important causes of diarrhoeal illness in humans (Skirrow, 1977), records of human gastrointestinal illness gathered by national bodies concerned with matters relating to public health clearly demonstrate that, together, these organisms are the most frequently identified bacteria causing infectious intestinal disease in most industrialized countries.

In consequence, an extraordinary amount of work has been carried out internationally to provide information that may assist a better understanding of the molecular biology, virulence factors and mechanisms of pathogenicity of species within the genus, particularly Campylobacter jejuni, the illnesses caused by Campylobacter species and the sources and prevalence of these organisms in food producing and processing environments.

This book aims to provide the reader with information about the nature of the hazard presented by Campylobacter to the consumer from a range of food products, and the means for controlling these organisms so as to prevent illness.

TAXONOMY OF CAMPYLOBACTER

It was only in the last three decades or so of the twentieth century that the concerted effort of research workers and public health and related professional microbiologists around the world was concentrated to provide the information necessary to support others in implementing means whereby illnesses caused by species of Campylobacter might be prevented. This information included the basic morphological and biochemical characteristics of the genus and distinguishing characteristics between the species within the genus.

Campylobacter spp. are Gram-negative, S- or spiral-shaped, non-spore-forming, small (0.2-0.5 0.5-5.0 m) rods with a single polar flagellum at one or both ends of the cell. They exhibit a characteristic corkscrew-like, rapid motility and require micro-aerobic conditions (see Glossary of Terms) for optimal growth. Table 1.1 shows some key characteristics of Campylobacter spp.; it should be noted however, that they exhibit only a limited range of biochemical reactivity.

The relative lack of reaction of Campylobacter spp. in routinely used biotyping tests makes practical species separation and identification quite difficult. The application, since the early 1990s, of the variety of techniques available for use in DNA homology studies has helped to clarify the relationships between different species of Campylobacter and closely related genera and has facilitated the development of a better understanding of the group's taxonomic structure (Figure 1.1) now summarized in Bergey's 2005 Manual of Systematic Bacteriology referring to 'The Proteobacteria', 1356 species in 332 genera (www.oriented. cz/3/41450.Bergeys.manual.of.systematic.bacteriology.vol.2C.htm), and which is still under study (On, 2001).

The most important species of Campylobacter in relation to human health are C. jejuni and C. coli although, occasionally, other species may also cause human illness, e.g. C. lari (first known as C. laridis) (Tauxe et al., 1985) and C. upsaliensis (Vandamme et al., 1991). These species are often referred to as thermotolerant or, sometimes, thermophilic campylobacters as they tolerate higher incubation temperatures than most foodborne bacterial pathogens and grow optimally at 42C (thermophiles are widely accepted as those organisms with an optimum growth temperature above 45C) and it is generally accepted that C. jejuni do not grow at 25C (minimum growth temperature 32C stated by the International Commission on Microbiological Specifications for Foods, 1996). This latter characteristic has been somewhat confused by a report that a clinically derived strain of C. jejuni used in survival and growth experiments following inoculation onto chicken skin and stored under different packaging and temperature conditions apparently replicated, showing an increase in numbers at both 4C and ambient room temperature (25C) when stored for seven days and three days respectively and packaged under vacuum or a nitrogen atmosphere (Lee et al., 1998). Results published by other workers indicate that populations of C. jejuni decline but can survive for different periods of time at these temperatures in different environments (see Chapter 3). If, however, such a report were confirmed, this would have significant consequences in relation to the safety of many chilled foods.

Methods used to isolate thermotolerant/thermophilic Campylobacter spp. from food samples involve selective enrichment in a broth medium followed by the inoculation of selective agar media, incubation under micro-aerobic conditions at elevated temperature, then subjecting typical Campylobacter spp. colonies to further tests (Table 1.2) for identification and differentiation (see Chapter 6).

To assist the further differentiation of strains of clinical isolates of Campylobacter jejuni and, thus, support the increasingly necessary study of the epidemiology of Campylobacter infections, serotyping schemes have been developed and were described in the early 1980s (Penner and Hennessy, 1980; Lior et al., 1982).

The 'Penner' scheme targets...

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Verlag: Wiley-Blackwell
Erscheinungsdatum: 2009
Sprache: Englisch
ISBN 10: 1405156287
ISBN 13: 9781405156288
Einband: Taschenbuch
Auflage: 1
Anzahl der Seiten: 372
Kontakt zum Hersteller: Nicht verf�gbar
Verantwortliche Person: Nicht verf�gbar

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