Biological Emerging Risks in Foods

Chapter 1. Emerging Biological Risks in a Global Context: An Introduction
David Rodríguez-Lázaro and Marta Hernandez

1. Zoonotic Transmission of Foodborne Pathogens: From the Environment
to the Food and the Consumer

2. The Particular Case of Enteric Viruses

3. Concluding Remarks
References

Chapter 2. Norovirus: The Burden of the Unknown
Walter Randazzo, Doris H. D’Souza, and Gloria Sanchez

1. Introduction

2. Advances in the Cultivation of Human Norovirus

3. Norovirus Detection in Food

4. Prevalence of Human Norovirus in Foods

5. Approaches to Control Human Noroviruses in Food Products

6. Conclusions and Future Perspectives
References

Chapter 3. Hepatitis E Virus: A New Foodborne Zoonotic Concern
David Rodríguez-Lázaro, Marta Hernandez, and Nigel Cook

1. Introduction
References
Further Reading

Chapter 4. Parasites in Food: From a Neglected Position to an Emerging Issue
Lucy J. Robertson

1. Introduction

2. Specific Example Parasites: The Transition From Neglected Position to Emerging Issue

3. Interventions

4. Conclusion
References

Chapter 5. Antimicrobial Resistance in the Food Chain in the European Union
Diego Florez-Cuadrado, Miguel A. Moreno, María Ugarte-Ruíz, and Lucas Domínguez

1. Introduction

2. Selection and Transmission of Resistance

3. European Surveillance of AMR

4. AMR Bacteria in the Food Chain

5. Antimicrobials of Last Resort

6. Conclusions
References
Further Reading

Chapter 6. Salmonella in Foods: A Reemerging Problem
Alessandra De Cesare

1. Context

2. European Salmonella Monitoring Systems in Humans, Foods, and Animals

3. Salmonellosis Increases in Humans

4. Salmonella Contaminated Foodstuffs in The European Union

5. Salmonella Enteritidis Increases in Laying Hens

6. Microbiological Criteria and Risk-Based Metrics: An Integrated Solution to Keep Salmonella in Foods Under Control

7. Main Salmonella Serovars Circulating in Humans, Animals, and Foods

8. From Serotyping to WGS: A New Era in Salmonella Epidemiological Investigations

9. Conclusions and Future Prospective
References
Further Reading

Chapter 7. Listeria monocytogenes in Foods
Kieran Jordan and Olivia McAul

1. Introduction

2. Public Health Issues

3. Methods for Analysis of L. monocytogenes

4. Characterization of L. monocytogenes Isolates Obtained

5. Occurrence of L. monocytogenes

6. Regulations Regarding the Occurrence of L. monocytogenes in Food

7. Growth of L. monocytogenes on Food

8. Novel Methods for Control of L. monocytogenes in Food

9. Concluding Remarks
References
Further Reading

Chapter 8. Campylobacter in the Food Chain
Lourdes García-Sánchez, Beatriz Melero, and Jordi Rovira

1. The Organism

2. Epidemiological and Clinical Aspect of Campylobacter

3. Persistence Along Poultry Food Chain

4. Pathogenesis and Virulence Factors

5. Survival Strategies of Campylobacter spp.

6. Antimicrobial Resistance

7. Control Strategies and Legislation
References
Further Reading