Foodborne Infections and Intoxications book cover

Foodborne Infections and Intoxications

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

Audience
Professionals in food safety and the prevention of foodborne illness; food scientists, microbiologists, production supervisors, quality assurance directors,advanced undergraduate, graduate and professional students, health professionals, public health workers, and government advisors in related fields

Hardbound, 568 Pages

Published: March 2013

Imprint: Academic Press

ISBN: 978-0-12-416041-5

Reviews

  • "This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control."--Reference & Research Book News, October 2013
    "The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food.  In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…"--Tecnica Molitoria (Milling Technique), September 2013 (in Italian)
    "The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications."--Industrie Alimentari (Food Industry), September 2013 (in Italian)


Contents

  • Section 1: Foodborne Disease: Epidemiology and Disease Burden

    1. Estimates of disease burden associated with contaminated food in the United States and globally

    2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations

    3. Microbial Food Safety Risk Assessment

    4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications

    Section 2: Foodborne Infections: Bacterial

    5. Pathogen updates: Salmonella

    6. Clostridium Perfringens Gastroenteritis

    7. Vibrios

    8. Escherichia coli

    9. Campylobacter

    10. Yersinia

    11. Listeria

    12. Shigella

    13. Streptococcal Disease

    14. Aeromonas and Plesiomonas

    15. Brucellosis

    16. Cronobacter species (formerly Enterobacter sakazakii).

    Section 3: Foodborne Infections: Viral

    17. Noroviruses

    18. Hepatitis A

    19. Hepatitis E

    20. Astroviruses as Foodborne Infections

    21. Rotavirus

    22. Sapovirus

    Section 4: Foodborne Infections: parasites, and others

    23. Toxoplasma gondii

    24. Giardia

    25. Cyclospora

    26. Cryptosporidium

    27. Mycobacterial species

    28. Trichinella

    29. Food Safety Implications of Prion Disease

    Section 5: Intoxications

    30. Clostridium botulinum

    31. Staphylococcal Food poisoning

    32. Bacillus cereus

    33. Mycotoxins

    34. Seafood Intoxications

    35. Plant Toxins

    Section 6: Policy and Prevention of Foodborne Diseases

    36. Effects of food processing on disease agents

    37. Food safety post-processing: transportation, supermarkets, restaurants

    38. HACCP and other regulatory approaches to prevention of foodborne diseases

    39. The legal basis for food safety regulation in the US and EU

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