Index
Acanthamoeba spp., 81, 83, 88
actinopods, 83
adenoviruses, 102, 108–9, 111
aerobic composting, 332–6
aerosol, 329
Aichi virus (AiV), 102, 107, 335
aid for trade program, 400
Alexandrium spp., 88
almond processing industry, 246
Alphitobius diaperinus, 291
alveolata, 86
American Type Culture Collection
(ATCC), 90
amoebae, 82–3, 86, 93
amoebozoa, 84, 86
amplified fragment length and
polymerisation (AF:P),
40
anaerobic digestion, 332
animal manure, 313–15
common practices in applying
to agricultural fields,
317–18
contamination of produce on farms,
327–30
foodborne pathogens associated
with, 315–17
guidelines on direct application to
cropland, 338–40
persistence and transmission of
human pathogens after land
application, 318–27
role in contamination of fresh food,
312–41
animal waste treatments, 330–8
aerobic composting, 332–6
anaerobic digestion, 332
manure storage, 331–2
regrowth of pathogens in
composted/digested products,
336–8
antibiotic resistance, 316–17
antimicrobials, 316–17
archaeplastida, 84
‘assurance’ activities, 385
astrovirus, 102, 108
atovaquone, 74
attribute acceptance plans, 261–2
Bacillus cereus, 357–8
bacteria, 316
impact of composting, 333–5
bacterial pathogens
contaminating seeds and sprouts,
355–60
bacterial transfers, 166, 171
Balamuthia mandrillaris, 83
Balantidium coli, 83

baranyi model, 223, 224, 230
Baranyi-Ratkowsky model, 224, 227
batch acceptance, 259
BAX system real-time (PCR) assay,
271, 272
bayesian inference, 209
benzalkonium chloride, 86
better Training for Safer Food program,
400
biacore, 134
biofilm, 154, 169
biosensors, 134–5
biotyping, 36, 39
Bircher-Benner, Max, 352
bradyzoites, 61
British Retail Consortium (BRC), 248,
384
burden of disease, 204, 215
attributing to responsible sources,
204–12
burden of illness, 203–4
butyrate, 8
C. jejuni, 326
cage ban
Salmonella Enteritidis (SE), 290
California Compost Quality Council
(CCQC), 337
Campy-Cefex agar, 272
Campylobacter, 209–10, 212, 258–9
campylobacteriosis, 208, 258
Canadian Food Inspection Agency,
366
case-control study, 208, 212
cetyltrimethylammonium bromide
(CTAB), 111
Chelex-100, 120
Chemical oxygen demand (COD), 396
chlorine, 298
CHROMagar Yersinia (CAY), 39
ciliates, 83
civil legislation, 385
cleaning and disinfection, 283
climate, 398
clindamycin, 74
code of hygienic practices for fresh
fruits and vegetables, 385
Codex Alimentarius Commission
(Codex), 238, 366
definition of validation, verification
and monitoring, 239
Index 407
Codex Code of Practice, 384
codex pesticide residue database, 385
colony forming units (CFU), 166
‘combimatrix,’ 136
comparative exposure assessments, 210,
212, 214
composting, 331
impact on bacteria, spore-formers,
parasites and viruses, 333–5
under suboptimal conditions, 335–6
concentrated animal feeding operations
(CAFO), 331
confirmatory tests, 270
consumption
raw vegetables, 352–4
contaminated clothing, 172
contamination
animal waste treatments, 330–8
from animal manure, 327–30
‘control’ activities, 385
control of Y. pseudotuberculosis, 49
Convective Interaction Media (CIM),
110
Council Decision 94/371/EC, 286
Council Directive 92/117/EEC, 286
coxsackievirus, 102
critical control points (CCPs), 253–4
cross-contamination, 154, 165–9, 171,
174
mitigation options to control
L. monocytogenes at retail,
175–80
Cryptosporidium oocysts, 331
Cryptosporidium parvum, 83
Culture Collection for Algae and
Protozoa (CCAP), 90
culture methods, 273
curing phase, 336
cutting boards, 169
Cyclospora cayetanensis, 83
cysts, 334
cytopathic effects (CPE), 117
Danish Zoonosis Centre, 200
decontamination, 291, 298
deli meat, 152
delicatessen
risk assessment of Listeria
monocytogenes, 173–5
Dermanyssus gallinae, 291
diaminodiphenylsulfone, 74
408 Index

diarrhoea, 38, 358, 359 European Union

STEC-associated, 363 Salmonella Enteritidis (SE),
diarrhoeal toxin, 357 281–2
direct sequencing, 123–4 sprouts consumption, 353
disability-adjusted life year (DALY), excavata, 84, 86
204 exclusivity, 270
DNA enzyme immunoassay (DEIA), excystment, 82
122
feline calicivirus (FCV), 104, 130
E. coli, 397 fenugreek seeds, 364
E. coli O157, 354–5, 363 flagellates, 83
E. coli O157:H7, 3, 222, 265, 319, 326, fluorescent microscopy, 397
328 food business operator (FBO), 369
nontoxigenic, 326 food classification system, 205
E. coli VTEC, 397 food disease surveillance, 198–201
eggs categorization, 198–200
albumen, 284 surveillance components,
potential treatments, 297–9 collaborations and
Salmonella Enteritidis (SE), 282–5 communication flow, 200
washing, 297 evidence for policy to prevent and
emetic toxin, 357 control foodborne diseases,
encephalitis, 72 203–12
encystment, 82 attributing the burden of disease
enrichment, 269 to sources, 204–12
Entamoeba histolytica, 83 estimating true burden of
Enteroaggregative E. coli (EAggEC), foodborne diseases, 203–4
363 source attribution to inform risk
Enterobacter aerogenes, 166 management, 197–216
Enterobacteriacea, 34, 270–1, 273 future trends, 214–16
environmental pollution, 315 requirements to improve
enzyme-linked immunosorbent assay foodborne diseases surveillance
(ELISA), 68 systems, 202
epidemiological approaches, 205, 208, role of typing of foodborne
214 pathogens, 201–3
EspADB gene, 5 usefulness and applicability of
ethidium monoazide (EMA), 138 source attribution methods,
EU Commission Regulation No. 212–14
208/2013, 368 food hygiene, 178
EU Commission Regulation No. food parasite
209/2013, 368–9 Toxoplasma gondii, 59–74
EU Commission Regulation No. biology, genetics and genomics,
210/2013, 369 67–8
EU Commission Regulation No. diagnosis, 68–9
211/2013, 369–70 epidemiology, 69–70
EU Council Directive 1999/74/EC, future trends, 74
290 morphology, structure and life
European Centre for Disease cycle, 61–7
Prevention and Control pathogenesis and clinical features,
(ECDC), 214 70–3
European Food Safety Authority treatment and prevention, 73–4
(EFSA), 214 food safety, 149–50

Food Safety and Inspection Service
(FSIS), 20, 151, 173
food safety controls
reassessment or revalidation, 243–4
validation, 245–6
almond processing, 246
low-acid canned foods, 245–6
food safety criteria, 260
food safety management system
(FSMS), 379
improvement, 392–7
assessment of current system,
393–5
sampling and testing for
verification, 396–7
water use, quality and treatment in
fresh produce supply chain,
395–6
key definitions, 387
Food Safety Modernization Act
(FSMA), 313, 330, 338
Food Safety Objective (FSO), 262
food safety outcomes, 240
food safety policy, 197
food safety standards
fresh produce supply chain, 379–401
benefits and concerns relating to
implementation, 388–92
building trust in supply chain,
380–4
importance of training and risk
communication, 399–401
improving food safety
management system, 393–7
key terminology, 384–8
overview of standards along the
fresh produce supply chain, 386
summary of different outbreaks
associated with leafy vegetables,
381–3
future trends, 397–9
food safety systems
validating, 239–43
Food Standards Agency of Australia
and New Zealand (FSANZ),
367
food workers
Listeria monocytogenes, 170–3, 178
Foodborne Disease Burden
Epidemiological Reference
Group (FERG), 213
Index 409
foodborne illness, 258
consumption of sprouts, 360–5
foodborne pathogens, 205
non-O157 Shiga toxin-producing
E. coli, 3–21
animal reservoirs, 8–10
detection, 20–2
interventions for control in cattle,
16–19
interventions for control in
produce, 15–16
outbreaks, 10–14
resistance to stress, 19–20
transmission to humans, 14–15
virulence, 4–8
role of free-living protozoa in
protection of, 81–95
Yersinia, 33–51
control, 44–9
detection and identification
methods, 38–40
evolution, genome, taxonomy and
pathogenicity, 35–8
future trends, 49–51
history and background, 34–5
molecular epidemiology, 40
sources, sporadic cases and
outbreaks, 40–4
foodborne viruses, 102–12
biosensors, 134–5
challenges in detection, 103–4
confirmation of RNA-amplified
products, 122–5
direct sequencing, 123–4
hybridization, 122
nested RT-PCR, 124–5
restriction digestion, 122–3
detection methods, 118–19
animal cell-culture based
infectivity assays, 118–19
immunological methods, 119
molecular approaches for
detection, 119
detection of infectious vs
noninfectious viruses using
molecular based assays, 138–9
methodologies for sampling and
concentration, 109–12
sampling, 109–10
virus concentration, 110
microarrays, 135–6
410 Index
molecular amplification and
detection, 119–20, 120–2
multiplex RT-PCR, 121–2
reverse-transcriptase polymerase
chain reaction (RT-PCR),
120–1
molecular-based detection methods,
117–39
next-generation sequencing
approaches, 136–8
nucleic acid sequence-based
amplification, 131–2
real-time reverse-transcriptase
polymerase chain reaction
approaches, 125–31
reverse transcription loop-mediated
isothermal amplification assay,
132–4
RNA extraction and purification,
119–20
types of virus, 104–9
adenoviruses, 108–9
Aichi virus, 107
astrovirus, 108
hepatitis A virus, 105–6
hepatitis E virus, 106–7
human noroviruses, 104–5
other human enteroviruses, 109
parvoviruses, 109
rotavirus, 107–8
sapoviruses, 105–6
FP7 Veg-i-Trade, 380, 388, 392, 400
overview of microbiological results
of sampling fresh produce and
production environment
enteric E. coli as hygiene indicator,
394
pathogens in leafy greens, 394
quality assurance recommendations,
395
free-living protozoa, 84
drinking water and food, 87–8
ecological importance, 84–5
food-related environments, 85–7
interactions with bacteria, 89–90,
91–3
occurrence in natural habitats and
anthropogenic environment,
85
role in protection of foodborne
pathogens, 81–95
significance of bacteria–protozoa
interactions for food safety,
90–4
fresh food
role of animal manure in
contamination of fresh food,
312–41
animal waste treatments, 330–8
applying animal manure to
agricultural fields, 317–18
contamination of produce on
farms, 327–30
foodborne pathogens associated
with animal manure, 315–17
guidelines on direct application to
cropland, 338–40
persistence and transmission of
human pathogens after land
application, 318–27
fresh meat
developments in sampling and
test methods for pathogens,
257–75
current US and EU methods of
sample testing, 271–4
future trends, 274–5
HACCP systems, 262–7
principles and limitations of
sample testing, 267–71
sampling plans, 259–62
fresh produce
modelling spread of pathogen
contamination, 220–34
case study on pathogen growth,
224–8
Listeria monocytogenes
contamination of minced tuna,
229–33
pathogen growth behaviour, 221–3
modelling bacterial behaviour in/
on fresh produce, 223
related bacterial pathogens, 221–2
fresh produce supply chain
benefits and concerns relating to
implementation, 388–92
impact of organization and
context on adoption of
standards, 391–2
impact on structure and
governance of supply chain,
390–1

importance of factors at farmer
and country level, 390
requirements from farmers, 389
food safety standards, 379–401
FSIS Microbiology Laboratory
Guidebook (MLG), 21
‘gene melting pot, 94
General Food Law Regulation (EC)
178/2002, 385
Giardia lamblia, 83
Global Food Safety Initiative (GFSI),
239
validation and verification, 248–9
definition, 248–9
global microbial identifier genomic
epidemiological database, 215
GlobalG.A.P., 385, 388
Globotriaosylceramide (Gb3), 6
GloGerm, 165
good agricultural practices (GAPs),
366
Good hygiene practice (GHP), 366,
388
good manufacturing practice (GMP),
366, 388
granulomatous amoebic encephalitis,
88
guanidiniumisothiocyanate (GuSCN),
119
Gymnodinium spp, 88
haemolytic uremic syndrome (HUS),
359, 363, 364, 369
hand washing, 171–2, 178
Hartmannella vermiformis, 81
Hazard Analysis and Critical Control
Points (HACCP), 365, 367,
385
developments in validation and
verification methods for food
safety systems, 238–53
critical control points and
prerequisite programs, 240–53
future trends, 249–50
Global Food Safety Initiative
(GFSI) perspective, 248–9
reassessment or revalidation of
food safety controls, 243–4
system design, 242
system execution, 242
Index 411
validating food safety systems,
239–43
validation of food controls, 245–6
verification of food safety
management system activities,
246–8
testing for pathogens, 262–7, 274–5
heat-shock response, 336
heliozoa, 83
helminths, 316
hemolytic uremic syndrome (HUS), 3
hemorrhagic colitis (HC), 3
hepatitis A virus (HAV), 102, 105–6
hepatitis E virus (HEV), 102, 106–7
highly active antiretroviral therapy
(HAART), 73
human illness source attribution,
204
human noroviruses (HNoV), 102,
104–5
human salmonellosis
outbreaks in Europe, 293–4
outbreaks outside Europe, 294–6
hybridization, 122
hydrogen peroxide, 298
hygiene practice manual, 365
hypochlorites, 176
illumina sequencing, 123, 137
immunomagnetic separation (IMS), 22,
112, 129, 269–70, 397
immunosorbent agglutination test
(IAA), 68
in-plant validation, 242–3
indirect fluorescent antibody assay
(IFA), 68
indirect haemagglutination test
(IHAT), 68
integrated surveillance, 199
internal amplification control (IAC),
120
internalins, 151
International Food Safety (IFS),
384
intervention studies, 210–11
intimin, 7, 271
iodine, 298
ion torrent sequencing, 123
irgasan-ticarcillin-potassium chlorate
(ITC), 39
ISO 6579:2002, 272
412 Index
ISO 22000, 248
isolation, 269
Jameson effect, 229, 233
keratitis, 88
labels, 385
laboratory-based surveillance, 199
lagoons, 314
latex agglutination test (LAT), 68
laying flocks
Salmonella Enteritidis (SE),
282–5
importance of ‘sell by’ dates for
eggs, 284–5
persistence in eggs, 283–4
Leafy Green Marketing Agreement
(LGMA), 337
Lebensreform, 352
LEE (locus of enterocyte effacement),
6 388
Legionella pneumophila, 81
Legionnaires’ disease, 81
Leishmania spp., 83
Light Cycler SYBR green-based
RT-qPCR assay, 125
limit of detection (LOD), 270
liquid electrochemiluminescence
(ECL) hybridization, 122
Listeria-like organisms (LLOs), 151
Listeria monocytogenes, 222, 358
contamination of minced tuna,
229–33
growth modelling, 229–33
mitigation options to control cross-
contamination, 175–80
selected activities to control
L. monocytogenes in food
settings, 177
observed growth on lettuce, 227
presence and prevalence in retail
operations, 154, 157–62
reducing cross-contamination in food
retail operations, 149–81
food safety, 149–50
future trends, 180–1
listeriosis, 150–4
mitigation options to control
cross-contamination, 175–80
role of food workers, 170–3
risk assessment in delicatessen, 173–5
transfer dynamics, 162–70
modelling using two or more
inanimate objects, 169–70
review of cross-contamination,
165–9
listeriosis, 150–4, 222
epidemiology, 152–4
Listeria detection, characterization
and subtyping, 150–1
selected outbreaks, 155–6
locus of enterocyte effacement (LEE),
363
loopamp kit, 133
low-acid canned foods industry, 245–6
macrogamont, 65
manure storage, 331–2
mastigophora, 82
mathematical modelling, 242
maximum residue limits (MRLs), 384,
mealworm beetle larvae see
Alphitobius diaperinus
merozoites, 65
mesophilic phase, 333
microbial subtyping, 209
approach, 212
microbiological criteria, 387–8
microbiological hazards
seeds and sprouts, 354–5
microgamont, 65
MLG, 271–3
modified agglutination test (MAT),
68
molecular amplification and detection
multiplex RT-PCR, 121–2
molecular typing methods, 201, 203
most probable number (MPN) method,
229
moulting, 292
multi-locus-sequence-typing (MLST),
203, 209–10
multiple-locus variable number tandem
repeat analysis (MLVA), 203
Multiplex RT-PCR, 121–2
murine norovirus, 104, 120
Naegleria fowleri, 83
NASBA electroluminescence
(NASBA-ECL) assay, 132

National Advisory Committee on the
Microbiological Criteria
(NACMCF), 238
National control programme (NCP),
287, 288
National Poultry Improvement Plan
(NPIP), 295
nested RT-PCR, 124–5
niches, 162
no formal surveillance, 198
non-O157 Shiga toxin-producing
E. coli, 3–21
animal reservoirs, 8–10
detection, 20–2
interventions for control in cattle,
16–19
interventions for control in produce,
15–16
outbreaks, 10–14
resistance to stress, 19–20
transmission to humans, 14–15
virulence, 4–8
non-O157 STEC virulence genes,
5–8
serogroups and serotypes
associated with human disease,
4–5
Nordic Committee on Food Analysis
(1987) method, 39
NoroChip, 135
norovirus (NoV), 397
human, 102
northern hybridization, 122
notational analysis, 165
nucleic acid sequence-based
amplification, 131–2
NucliSens Basic Kit, 132
obligate endobionts, 89
occurrence approaches, 209–10
oligotrophic soil environment, 325
one-health framework, 199
oocysts, 66, 334
open reading frames (ORF), 106
operating characteristic (OC) curve,
261–2
two-class attributes acceptance plans,
263
Operational Prerequisite Programs
(OPRPs), 239
opisthokonta, 84
Index 413
outbreaks
associated with leafy vegetables,
381–3
foodborne illness associated with
consumption of sprouts, 360–5
human salmonellosis, 293–6
ozone, 298
Paramecium, 83
parasites
impact of composting, 333–5
parvoviruses, 109
pathogen contamination
modelling in fresh produce, 220–34
case study on pathogen growth,
224–8
Listeria monocytogenes
contamination of minced tuna,
229–33
pathogen growth behaviour, 221–3
pathogen growth
predicting growth on lettuce, 224–8
pathogen–host relationship, 284
pathogen internalization, 328
pathogen regrowth, 336–7
pathogens
in fresh meat, developments in
sampling and test methods,
257–75
current US and EU methods of
sample testing, 271–4
future trends, 274–5
HACCP systems, 262–7
principles and limitations of
sample testing, 267–71
sampling plans, 259–62
PCR-restriction fragment length
polymorphism (RFLP), 122
pesticide residue monitoring, 396–7
phenotypic methods, 201
plaque forming units (PFU), 118
Plasmodium spp., 83
plastic bag technique, 45
polymerase chain reaction methods, 38
pontiac fever, 81
poultry red mite see Dermanyssus
gallinae
predictive microbiology, 221
prepatent periods, 66
prerequisite programs (PRPs), 239,
253–4
414 Index
process performance, 259, 262, 264
ProCipitate, 111
propidium monoazide (PMA),
138
protozoa, 82–5, 316
Pseudo-nitzschia pungens, 88
pseudopodia, 83
pulse field gel electrophoresis (PFGE),
40, 203
pyrimethamine, 73
qiagen RNeasy kits, 119
QIAshredder Homogenizer, 120
qualitative methods, 267, 269, 273
quantitative methods, 267
quantitative risk assessments, 170
quaternary ammonium compounds,
176
radiolaria, 83
Rainbow Agar O157, 272
Rapid Alert System for Food and Feed
(RASFF) system, 380
RapidChek lateral flow device, 271
Ready-to-eat (RTE) products, 158
Listeria monocytogenes prevalence,
159–61, 178
seafood
L. monocytogenes contamination,
229–33
Regulation EC No. 517/2011, 288
Regulation EC No. 852/2004, 384,
385
Regulation EC No. 1003/2005, 287
Regulation EC No. 1168/2006, 287
Regulation EC No. 1237/2007, 287
Regulation EC No. 1881/2006, 385
Regulation EC No. 2073/2005, 384,
385
Regulation EC No. 2160/2003, 286
reservoirs, 205
restriction digestion, 122–3
restriction endonuclease analysis
(REA), 123
reverse-transcriptase polymerase chain
reaction (RT-PCR), 120–1
reverse transcription loop-mediated
isothermal amplification
(RT-LAMP) assay, 132–4
rhizaria, 86
rhizosphere effect, 326
risk assessments, 152
Listeria monocytogenes in
delicatessen, 173–5, 180
quantitative, 170
risk communication
food safety standards, 399–401
roche 454 pyrosequencing, 124
rodent control, 290–2
ROP18, 71
rotavirus (RC), 102, 107–8
Runge-Kutta method, 227, 231
Sabrin-Feldman dye test (DT), 68
safe food handling practices, 178
Safe Quality Food Institute (SQFI),
248
Salmonella, 258–9, 354–5, 358–9, 392
infectious dose, 269
Salmonella Enteritidis (SE)
current situation in Europe, 286–92
eggs, development in control,
281–301
Salmonella Gallinarum, 282–3
Salmonella Heidelberg, 292, 294
Salmonella Litchfield, 222
Salmonella Newport, 222, 325, 355
Salmonella Regent, 292
Salmonella Saintpaul, 222
Salmonella Senftenberg, 292
Salmonella spp., 166, 221–2, 319
Salmonella strains, 211–12
Salmonella Typhimurium (ST), 284
Salmonellosis, 208, 359
human
outbreaks in Europe, 293–4
outbreaks outside Europe, 294–6
sample testing
current US and EU methods, 271–4
principles and limitations, 267–71
Sampling plans, 259–62
US process performance plans for
Salmonella in raw meats, 260
Sanitisation
bacterial growth on produce after,
227–8
sapoviruses, 102, 105–6
SAR, 84
Sarcocystis hominis, 83
sarcodina, 82
schizonts, 65
Screening, 269
 Index 415

Seafood Spoilage and Safety Predictor surface O antigen, 363

(SSSP ver. 3.1), 229–30 surveillance, 203
seed contamination, 354–5 surveys, 242
sephadex column chromatography, syndromic surveillance, 198–9
120
serotyping by using O- and H-antigens, tachyzoites, 61
36 tag-encoded amplicon pyrosequencing,
Shiga toxin-producing E. coli (STEC), 325
3, 222, 359–60, 363–4 thermal inactivation, 335
slicers, 168, 176 thermal processing, 220
slurry, 314, 317 thermophilic phase, 333, 336
sodium hypochlorite, 86 three-class attribute plans, 259
solid hybridization, 122 tissue culture infectious dose (TCID),
solids, 314, 317 104, 117, 118
source attribution, 207, 215 toxoplasma, 59
principles, data requirements and Toxoplasma gondii, 59–74, 83
examples, 206–7 biology, genetics and genomics,
usefulness and applicability, 67–8
212–14 diagnosis, 68–9
method selection, 213 epidemiology, 69–70
spiramycin, 74 morphology, structure and life cycle,
spore-formers 61–7
impact of composting, 333–5 pathogenesis and clinical factors,
sporozoa, 83 70–4
sporozoites, 61 training
sproutbreak, 360 food safety standards, 399–401
sprouts transfer coefficients, 165–7, 171
developments in improving safety of, transfer points, 164
351–71 translocated intinmin receptor (Tir), 7
bacterial pathogens, 355–60 Trichomonas vaginalis, 83
future trends, 370–1 trisodium phosphate, 178
measures to control hazards, TRIzol (guanidine isothiocyanate), 119,
365–70 120
microbiological hazards in seeds, Trypanosoma brucei, 83
354–5 tulane virus (TV), 104
outbreaks of foodborne illness, turnip crinkle virus (TCV), 120
360–5 two-class attribute plans, 259
trends in consumption of raw two-knife method, 46
vegetables, 352–4 type III protein secretion system
square root model, 224, 231 (TISS), 7
standards, 384
staphylococcal enterotoxins (SE), UK Lion Quality schemes, 285,
356 286
staphylococcal food poisoning (SFP), ultra-deep pyrosequencing (UDPSs),
356 124
Staphylococcus aureus, 356 US Department of Agriculture
stockpiling, 331 (USDA), 151
storage temperatures, 179 US Food and Drug Administration
stramenopiles, 86 (FDA), 313
subtyping, 157, 180, 209 USDA National Organic Program
sulfadiazine, 73 (NOP), 338
416 Index

vaccination, 286, 289 whole genome sequencing (WGS), 203,

validation 214–15
definition, 249 World Health Organization (WHO),
food controls, 245–6 214
food safety systems, 239–43
vehicles, 205 Yersinia, 33–51
verification, 385, 387 control, 44–9
definition, 249 detection and identification methods,
food safety management system 38–40
activities, 246–8 evolution, genome, taxonomy and
Verotoxigenic Escherichia coli (VTEC), pathogenicity, 35–8
258–9, 261 future trends, 49
infectious dose, 269 history and background, 34–5
verotoxin, 271 molecular epidemiology, 40–4
virafinnity, 111 sources, sporadic cases and
viruses, 316 outbreaks, 40–4
impact of composting, Yersinia enterocolitica, 33, 258–9, 356–7
333–5 Yersinia pestis, 33
vitelline membrane, 284 Yersinia pseudotuberculosis, 33

water quality, 395–6 zoonoses, 200

weilbull model, 319 zoonotic pathogens, 356