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Volume 3, Number 4—December 1997
THEME ISSUE
Foodborne

Controlling Emerging Foodborne Microbial Hazards

Indentifying and Controlling Emerging Foodborne Pathogens: Research Need

Robert L. BuchananComments to Author 
Author affiliation: USDA ARS Eastern Regional Research Center, Wyndmoor, PA, USA

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Table

Research data needed for most emerging foodborne pathogens.

Research Area Knowledge gaps
Detection methods           Sampling and enrichment techniques
          Cultivating
          Biochemical/taxonomic char.
          Antibodies for capture and differentiation
          Subtyping
          Virulence-associated char.
          Detecting injured or viable-but-nonculturable cells
Microbial ecology           Contaminated foods
          Reservoirs and routes of transmission
          Life cycles
          Geogr. range and seasonality
          Route of contamination and location of pathogen in food
Pathogenicity           Dis. char. and diagnosis
          Sequelae
          Host range
          Infectious dose
          Subpopulations at risk
          Animal models
Growth characteristics           Free-living vs. obligate parasite
          Growth requirements
               • Temperature
               • pH
               • Water activity
               • Oxygen
Survival characteristics           Heat resistance
          D-values
          Z-values
          Susceptibility to antimicrobial food additives
          Acid resistance
          Sensitivity to disinfectants or dessication
          Sensitivity to radiation
               o UV
               o Ionizing
Control           Effectivenss of food preservation
          Inspection systems to segregate contamination materials

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