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Chapter 15 : Species

Authors: Keith A. Lampel1, Anthony T. Maurelli2
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Affiliations: 1: Center for Food Safety and Applied Nutrition, Food and Drug Administration, 5100 Paint Branch Parkway, College Park, MD 20740; 2: Department of Microbiology and Immunology, Uniformed Services University of the Health Sciences, F. Hébert School of Medicine, 4301 Jones Bridge Road, Bethesda, MD 20814-4799
Content Type: Reference
Publication Year: 2007

Category: Applied and Industrial Microbiology; Food Microbiology

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Abstract:

This chapter talks about the members of the species and the disease they cause. Modes of transmission and examples of recent foodborne outbreaks are also presented in the chapter. It also discusses the current understanding of the genetics of pathogenesis, the genes involved in causing disease, and how they are regulated. Common foods that have been implicated in outbreaks caused by shigellae include potato salad, chicken salad, tossed salad, and shellfish. The locations where these types of -contaminated foods were served ranged from the home to restaurants, camps, picnics, schools, airlines, sorority houses, and military mess halls. The adverse effect of foodborne pathogenesis on public health is reflected by its notable morbidity and mortality. Reactive arthritis is a postinfection sequela to shigellosis that is strongly associated with individuals of the HLA-B27 histocompatibility group. The syndrome is comprised of three symptoms, urethritis, conjunctivitis, and arthritis, with the last being the most dominant symptom. The single most effective means of preventing secondary transmission is handwashing. Observation of mutants established intracellular spread as the fourth hallmark of virulence.

Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15

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Shigella Species
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Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15
/content/10.1128/9781555815912.ch15.ch15fig01
Figure 15.1
Map of virulence plasmid from 2a. A SalI restriction map of the 220-kb plasmid is shown in the center. Sections of SalI fragments B and P (top map) and fragments P, H, and D (bottom map) are expanded to illustrate the virulence loci carried in these regions. The expanded regions are contiguous and cover 32 kb. The open reading frame for is separated from that of by 314 bp. The entire sequences of the virulence plasmids from 2a and 5 have been determined ( ).
10.1128/9781555815912/f0332-01_thmb.gif
10.1128/9781555815912/f0332-01.gif
Image of Figure 15.1
Figure 15.1

Map of virulence plasmid from 2a. A SalI restriction map of the 220-kb plasmid is shown in the center. Sections of SalI fragments B and P (top map) and fragments P, H, and D (bottom map) are expanded to illustrate the virulence loci carried in these regions. The expanded regions are contiguous and cover 32 kb. The open reading frame for is separated from that of by 314 bp. The entire sequences of the virulence plasmids from 2a and 5 have been determined ( ).

Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15
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Tables

Shigella Species
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Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15
/content/10.1128/9781555815912.ch15.ch15tab01
Table 15.1
Examples of foodborne outbreaks caused by spp.
Generic image for table
Table 15.1

Examples of foodborne outbreaks caused by spp.

Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15
/content/10.1128/9781555815912.ch15.ch15tab02
Table 15.2
Virulence-associated loci of
Generic image for table
Table 15.2

Virulence-associated loci of

Citation: Lampel K, Maurelli A. 2007. Species, p 323-341. In Doyle M, Beuchat L (ed), Food Microbiology: Fundamentals and Frontiers, Third Edition. ASM Press, Washington, DC. doi: 10.1128/9781555815912.ch15

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