Laboratory Models for Foodborne Infections Series Editor Dongyou Liu Laboratory Models for Foodborne Infections, edited by Dongyou Liu (2017) Food Spoilage Microorganisms: Ecology and Control, edited by Yanbo Wang (2017) Foodborne Viral Pathogens, edited by Peter A. White, Natalie E. Netzler, and Grant S. Hansman (2016) Molecular Biology of Food and Water Borne Mycotoxigenic and Mycotic Fungi, edited by R. Russell M. Paterson, and Nelson Lima (2015) Biology of Foodborne Parasites, edited by Lihua Xiao, Una Ryan, and Yaoyu Feng (2015) Laboratory Models for Foodborne Infections Edited by Dongyou Liu Royal College of Pathologists of Australasia Quality Assurance Programs New South Wales, Australia CRC Press Taylor & Francis Group 6000 Broken Sound Parkway NW, Suite 300 Boca Raton, FL 33487-2742 © 2017 by Taylor & Francis Group, LLC CRC Press is an imprint of Taylor & Francis Group, an Informa business No claim to original U.S. Government works Printed on acid-free paper International Standard Book Number-13: 978-1-4987-2167-7 (Hardback) This book contains information obtained from authentic and highly regarded sources. Reasonable efforts have been made to publish reliable data and information, but the author and publisher cannot assume responsibility for the validity of all materials or the con- sequences of their use. 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CCC is a not-for-profit organization that provides licenses and registration for a variety of users. For organizations that have been granted a photocopy license by the CCC, a separate system of payment has been arranged. Trademark Notice: Product or corporate names may be trademarks or registered trademarks, and are used only for identification and explanation without intent to infringe. Library of Congress Cataloging‑in‑Publication Data Names: Names: Liu, Dongyou, editor. Title: Laboratory models for foodborne infections / [edited by] Dongyou Liu. Other titles: Food microbiology series. Description: Boca Raton : CRC Press/Taylor & Francis, 2017. | Series: Food microbiology series | Includes bibliographical references and index. Identifiers: LCCN 2016040619 | ISBN 9781498721677 (hardback : alk. paper) Subjects: | MESH: Foodborne Diseases | Models, Animal | Models, Biological | Food Microbiology Classification: LCC QR201.F62 | NLM WC 268 | DDC 615.9/5293--dc23 LC record available at https://lccn.loc.gov/2016040619 Visit the Taylor & Francis Web site at http://www.taylorandfrancis.com and the CRC Press Web site at http://www.crcpress.com Contents Preface for Food Microbiology Series ......................................................................................................ix Preface ......................................................................................................................................................xi Editor ......................................................................................................................................................xiii Contributors .............................................................................................................................................xv 1. Introductory Remarks .....................................................................................................................1 Dongyou Liu Section I Foodborne Infections due to Viruses 2. Adenoviruses ...................................................................................................................................13 Anthony P. Malanoski and Baochuan Lin 3. Astrovirus ........................................................................................................................................29 Matthew D. Koci and Stacey L. Schultz-Cherry 4. Hepatitis E Virus .............................................................................................................................41 Kavita Lole, Prudhvi Lal Bhukya, and Subhashis Chatterjee 5. Noroviruses: Laboratory Surrogates for Determining Survival and Inactivation .................75 Doris H. D’Souza and Snehal S. Joshi 6. Rotavirus .........................................................................................................................................95 Lijuan Yuan and Ke Wen 7. Prions ..............................................................................................................................................117 Akikazu Sakudo and Takashi Onodera Section II Foodborne Infections due to Gram-Positive Bacteria 8. Bacillus ...........................................................................................................................................131 Jessica Minnaard, Ivanna S. Rolny, and Pablo F. Pérez 9. Clostridium .....................................................................................................................................155 Emilio Aranda, María G. Córdoba, María J. Benito, and Juan José Córdoba 10. Enterococcus ..................................................................................................................................175 Dongyou Liu 11. Listeria monocytogenes .................................................................................................................185 Sarah E.F. D’Orazio v vi Contents 12. Mycobacterium ..............................................................................................................................197 Flábio R. de Araújo and Nalvo F. Almeida 13. Staphylococcus ..............................................................................................................................209 Mar Rodríguez, Alicia Rodríguez, María Jesús Andrade, Elena Bermúdez, and Juan José Córdoba 14. Streptococcus .................................................................................................................................223 Dongyou Liu Section III Foodborne Infections due to Gram-Negative Bacteria 15. Aeromonas .....................................................................................................................................237 Dongyou Liu 16. Bacteroides ....................................................................................................................................247 Mario Julio Avila-Campos 17. Brucella .........................................................................................................................................259 S.C. Olsen and B. Bricker 18. Burkholderia .................................................................................................................................271 Danielle L. Peters, Fatima Kamal, and Jonathan J. Dennis 19. Campylobacter...............................................................................................................................289 Martin Stahl and Bruce A. Vallance 20. Cronobacter: Virulence and Pathogenesis .................................................................................305 Nemani V. Prasadarao 21. Escherichia .....................................................................................................................................317 Dongyou Liu 22. Helicobacter ...................................................................................................................................331 Tetsuya Tsukamoto, Yuka Kiriyama, and Masae Tatematsu 23. Klebsiella: Caenorhabditis elegans as a Laboratory Model for Klebsiella pneumoniae Infection .................................................................................................343 Arumugam Kamaladevi and Krishnaswamy Balamurugan 24. Proteus ............................................................................................................................................355 Paola Scavone, Victoria Iribarnegaray, and Pablo Zunino 25. Pseudomonas aeruginosa .............................................................................................................373 Stavria Panayidou and Yiorgos Apidianakis 26. Salmonella ......................................................................................................................................391 Dongyou Liu 27. Shigella ..........................................................................................................................................401 Soumik Barman and Yoshifumi Takeda Contents vii 28. Vibrio: Caenorhabditis elegans as a Laboratory Model for Vibrio Infections ........................413 Sellegounder Durai and Krishnaswamy Balamurugan 29. Yersinia ..........................................................................................................................................427 Xin Wang, Ran Duan, Junrong Liang, Wenpeng Gu, and Huaiqi Jing Section IV Foodborne Infections due to Fungi 30. Alternaria ......................................................................................................................................441 Alicia Rodríguez, Andrea Patriarca, Mar Rodríguez, María Jesús Andrade, and Juan José Córdoba 31. Aspergillus ......................................................................................................................................455 László Kredics, János Varga, Rajagopalaboopathi Jayasudha, Sándor Kocsubé, Nikolett Baranyi, Coimbatore Subramanian Shobana, Muthusamy Chandrasekaran, Shine Kadaikunnan, Venkatapathy Narendran, Csaba Vágvölgyi, and Palanisamy Manikandan 32. Candida..........................................................................................................................................497 María Jesús Andrade, Mar Rodríguez, Alicia Rodríguez, and Juan José Córdoba 33. Enterocytozoon bieneusi ................................................................................................................511 Hirotake Mori and Aongart Mahittikorn 34. Fusarium .......................................................................................................................................523 Palanisamy Manikandan, Coimbatore Subramanian Shobana, Mónika Homa, Sándor Kocsubé, János Varga, Muthusamy Chandrasekaran, Naiyf S. Alharbi, Venkatapathy Narendran, Csaba Vágvölgyi, and László Kredics 35. Penicillium and Talaromyces ........................................................................................................555 Elena Bermúdez, Félix Núñez, Josué Delgado, and Miguel A. Asensio Section V Foodborne Infections due to Protozoa 36. Acanthamoeba ...............................................................................................................................579 Dongyou Liu 37. Cryptosporidium ...........................................................................................................................589 Dongyou Liu 38. Cystoisospora belli ........................................................................................................................599 Chaturong Putaporntip and Somchai Jongwutiwes 39. Entamoeba histolytica ...................................................................................................................617 Mineko Shibayama, Nidia León-Sicairos, Jesús Serrano-Luna, and Mireya de la Garza 40. Giardia lamblia .............................................................................................................................635 Steven M. Singer, Jenny G. Maloney, and Camila H. Coelho 41. Toxoplasma: Animal and In Vitro Models on Toxoplasmosis ..................................................655 Renato Augusto DaMatta, Andrea Cristina Vetö Arnholdt, and Farlen José Bebber Miranda viii Contents Section VI Foodborne Infections due to Helminths 42. Anisakis .........................................................................................................................................679 Mauricio Afonso Vericimo, Gerlinde Teixeira, Israel Figueiredo Jr., Janaina Ribeiro, Maria Augusta Moulin Fantezia, and Sergio Carmona São Clemente 43. Clonorchis sinensis .......................................................................................................................703 Bayissa Chala Legissa and Sung-Tae Hong 44. Fasciola and Fasciolosis ................................................................................................................717 Antonio Muro and Jose Rojas-Caraballo 45. Haplorchis .....................................................................................................................................735 Dongyou Liu 46. Metagonimus ..................................................................................................................................743 Jong-Yil Chai 47. Opisthorchis viverrini ...................................................................................................................765 Thidarut Boonmars 48. Paragonimus .................................................................................................................................773 Dongyou Liu 49. Taenia ............................................................................................................................................783 Dongyou Liu 50. Trichinella .....................................................................................................................................793 Ljiljana Sofronic-Milosavljevic, Natasa Ilic, and Alisa Gruden-Movsesijan Index ......................................................................................................................................................809 Preface for Food Microbiology Series Microorganisms (including viruses, bacteria, molds, yeasts, protozoa, and helminths) represent abundant and diverse forms of life that occupy various ecological niches of earth. Those utilizing food and food products for growth and maintenance are important to human society due not only to their positive and negative impacts on food supply, but also to their potential pathogenicity to human and animal hosts. On one hand, foodborne microorganisms are known to play a critical role in fermentation and modi- fication of foods, leading to a variety of nutritious food products (e.g., bread, beverage, yogurt, cheese, etc.) that have helped sustain the human civilization from time immemorial. On the other hand, food- borne microorganisms may be responsible for food spoilage, which, albeit a necessary step in keeping up ecological balance, reduces the quality and quantity of foods for human and animal consumption. Furthermore, some foodborne microorganisms are pathogenic to humans and animals, which, besides creating havoc on human health and animal welfare, decrease the availability of meat and other animal- related products. Food microbiology is a continuously evolving field of biological sciences that addresses issues arising from the interactions between food-/waterborne microorganisms and foods. Topics of relevance to food microbiology include, but are not limited to, adoption of innovative fermentation and other techniques to improve food production; optimization of effective preservation procedures to reduce food spoilage; development of rapid, sensitive, and specific methods to identify and monitor foodborne microbes and toxins, helping alleviate food safety concerns among consumers; use of -omic approaches to unravel the pathogenicity of foodborne microbes and toxins; selection of nonpathogenic foodborne microbes as probiotics to inhibit and eliminate pathogenic viruses, bacteria, fungi, and parasites; design and imple- mentation of novel control and prevention strategies against foodborne diseases in human and animal populations. The Food Microbiology Series aims to present a state-of-art coverage on topics central to the under- standing of the interactions between food-/waterborne microorganisms and foods. The series consists of individual volumes, each of which focuses on a particular aspect/group of foodborne microbes and toxins, in relation to their biology, ecology, epidemiology, immunology, clinical features, pathogenesis, diagnosis, antibiotic resistance, stress responses, treatment and prevention, etc. The volume editors and the authors are professionals with expertise in their respective fields of food microbiology, and the chap- ter contributors are scientists directly involved in foodborne microbe and toxin research. Extending the contents of classical textbooks on food microbiology, this series serves as an indispens- able tool for food microbiology researchers, industry food microbiologists, and food regulation authori- ties wishing to keep abreast with latest developments in food microbiology. In addition, the series offers a reliable reference for undergraduate and graduate students in their pursuit to becoming competent and consummate future food microbiologists. Moreover, the series provides a trustworthy source of informa- tion to the general public interested in food safety and other related issues. ix