Chapter 11 : Species

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This chapter highlights the important bacteriological and epidemiologic features related to thermotolerant species ( and , and to a lesser extent ) contamination in the human food chain. The genus belongs to the family together with the genera and . A recent study revealed that culturability and adhesion/invasion of are linearly related. The identification of several putative adhesion factors in was based mainly on experiments in culture cell lines. The application of discriminatory molecular subtyping methods (e.g., multilocus sequence typing (MLST) and pulsed-field gel electrophoresis (PFGE)) was useful in clarifying some aspects of host association and source attribution. Evidence from epidemiologic studies and molecular subtyping investigations has identified poultry meat as a major vehicle for foodborne transmission of campylobacter enteritis. Future research and scientific collaborations among the medical, food, and veterinary professions are needed to substantially reduce contamination in the poultry meat chain. Research directions should focus on practical control options that would be appealing to stakeholders in the farm, slaughterhouse, and processing sectors. In addition, there are opportunities for the development of enhanced detection and quantification methods. Methods able to identify highly contaminated samples through online detection would be very useful, as this could help in identifying and excluding highly contaminated samples from the human food chain.

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
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Figure 11.1

Colony morphology of campylobacters on different growth media. doi:10.1128/9781555818463.ch11f1

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
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Figure 11.2

Methods for detecting and isolating thermotolerant in food. doi:10.1128/9781555818463.ch11f2

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
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Table 11.1

Biochemical and growth characteristics of spp.

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
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Table 11.2

Molecular subtyping assays for

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
Generic image for table
Table 11.3

Examples of recent surveys on the prevalence of thermotolerant in different foods

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
Generic image for table
Table 11.4

Prevalence of production of antibody to in patients with GBS

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11
Generic image for table
Table 11.5

Results of new selective-differential media for enumeration of campylobacters on chicken meat

Citation: Habib I, De Zutter L, Uyttendaele M. 2013. Species, p 263-286. In Doyle M, Buchanan R (ed), Food Microbiology. ASM Press, Washington, DC. doi: 10.1128/9781555818463.ch11

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