Food Biochemistry and Food Processing (2 edition)

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Emerging Bacterial Food-Borne Pathogens

and Methods of Detection

Catherine M. Logue and Lisa K. Nolan

Introduction

Emerging Food-Borne Pathogens

Salmonella

Campylobacter

Escherichia coliIncluding STEC

Listeria monocytogenes

Arcobacter

Mycobacterium aviumSubspparatuberculosis

Aeromonas hydrophila

Cronobacter sakazakii(Enterobacter sakazakii)

Clostridium difficile

Antimicrobial-Resistant Pathogens

Methods for the Detection of Food-Borne Pathogens

Culture-Dependent Methods

Automated Methods to Detect Pathogens

Automated Methods of Identification

Immunologic-Based Methods of Pathogen Detection

Immunoprecipitation (Dipstick/Lateral)flow

Immunomagnetic Separation

Latex Agglutination Assays

Gel Immunodiffusion

Nucleic Acid-based Detection

Hybridization Techniques

DNA/Colony Hybridization

Polymerase Chain Reaction (PCR)

Nested PCR

Real-time PCR

Next-Generation Technologies

Adenosine Triphosphate Detection

DNA Microarrays

Immunosensors or Biosensors

Fiber Optic Biosensor

Raman and Fourier Transform Spectroscopy

Fourier Transform Infrared Spectroscopy

Surface Plasmon Resonance

Mass Sensitive Biosensors

Electronic Nose Sensors

Nanotechnology for Pathogen Detection

Summary

References

Abstract:Bacterial food-borne pathogens cause significant human

illness and misery worldwide. In this review, we focus on an ex-

amination of the bacterial pathogens associated with food-borne

illness that are common, those that are emerging and those that

are reemerging. This overview will provide the reader with an un-

derstanding of the importance of selected pathogens, the type of

disease they cause and why they should still be considered as emerg-

ing pathogens. In this review, we also focus on some of the newer

generation pathogens such as shiga toxin-producingEscherichia

coli,Arcobacter,Mycobacterium,Cronobacter, and antimicrobial-

resistant pathogens. The second portion of this review provides the

reader with an overview of methods for the detection of pathogens

from culture based to automated methods as well as immunologic

and nucleic acid-based techniques. Finally, this chapter includes

some overview of the next-generation technology for the detection

and characterization of pathogens including microarray, biosensor,

mass sensitive biosensors, and nanotechnology. We recognize that

the world of food-borne pathogens is ever changing and as the

pathogen poses greater challenges to the host so too does our ability

to detect and identify it in shorter timeframes.

INTRODUCTION

The costs of food-borne illnesses in terms of human health and

economic loss remain relatively unknown, but are likely to be

substantial. However, data, as it pertains to the industrialized

countries, do exist but are typically limited to a select few mi-

croorganisms; globally, the burden of food-borne illness remains

poorly understood and presents a significant challenge to society

in how to monitor and assess disease trends.

The World Health Organization seeks to respond to this data

gap by estimating the global burden of food-borne illness. In the

United States, estimates of food-borne illness have been reported

as 48 million cases, 128,000 hospitalizations, and 3000 deaths

annually (CDC 2011) placing an economic burden of US$152

billion on the nation, with an average cost of US$1850 per

Food Biochemistry and Food Processing, Second Edition. Edited by Benjamin K. Simpson, Leo M.L. Nollet, Fidel Toldr ́a, Soottawat Benjakul, Gopinadhan Paliyath and Y.H. Hui.

©C2012 John Wiley & Sons, Inc. Published 2012 by John Wiley & Sons, Inc.

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