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Foodborne Infections and Intoxications

Edited by
  • J. Glenn Morris, Jr., University of Florida, Gainesville, FL, USA
  • Morris Potter, Consultant, Chamblee, GA, USA

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 fourth edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes 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, 566 Pages

Published: March 2013

Imprint: Academic Press

ISBN: 978-0-12-416041-5

Contents

  • Section 1: Foodborne Disease: Epidemiology and Disease Burden

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

      Elaine Scallan, Martyn Kirk, Patricia M. Griffin

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

      Michael B. Batz

    3. Microbial Food Safety Risk Assessment

      Anna Lammerding

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

      Julie A. Caswell

    Section 2: Foodborne Infections: Bacterial

    5. Pathogen updates: Salmonella

      Tine Hald and Henrik Wegener

    6. Clostridium Perfringens Gastroenteritis

      Ronald Labbe and V.K. Juneja

    7. Vibrios

      Anita C. Wright, Valerie J. Harwood

    8. Escherichia coli

      Teresa Estrada, Kim Hodges, Gail A. Hecht, Phillip I. Tarr

    9. Campylobacter

      Guillermo Ignacio Perez-Perez and Sabine Kienesberger

    10. Yersinia

      Truls Nesbakken

    11. Listeria

      Siyun Wang, Renato Hohl Orsi

    12. Shigella

      Benjamin Nygren, Anna Bowen

    13. Streptococcal Disease

      John Glenn Morris Jr.

    14. Aeromonas and Plesiomonas

      Christopher Grim, Amy Horneman

    15. Brucellosis

      Morris Potter

    16. Cronobacter species (formerly Enterobacter sakazakii).

    B. D. Tall, C. J. Grim, A.A. Franco, K. G. Jarvis, L. Hu, M. H. Kothary, V. Sathyamoorthy, G. Gopinath, S. Fanning

    Section 3: Foodborne Infections: Viral

    17. Noroviruses

      Melissa Jones, Stephanie M. Karst

    18. Hepatitis A

      Umid M. Sharapov

    19. Hepatitis E

      Eyasu H. Teshale

    20. Astroviruses as Foodborne Infections

    Erik A Karlsson, Stacey Schultz-Cherry

    21. Rotavirus

      Paul Gastanaduy, Aron J. Hall and Umesh Parashar

    22. Sapovirus

      Aron J. Hall, Ben A. Lopman, Jan Vinjé

    Section 4: Foodborne Infections: parasites, and others

    23. Toxoplasma gondii

      Marieke Opsteegh, Joke van der Giessen, Titia Kortbeek, Arie Havelaar

    24. Giardia

      Jeff Griffiths

    25. Cyclospora

      Jeff Griffiths

    26. Cryptosporidium

      Jeff Griffiths

    27. Mycobacterial species

      Michael J. Dark

    28. Trichinella

      Heather Stockdale Walden

    29. Food Safety Implications of Prion Disease

      Alan J. Young, Juergen Richt

    Section 5: Intoxications

    30. Clostridium botulinum

      Kathleen Glass and Kristin M. Marshall

    31. Staphylococcal Food poisoning

      Mariza Landgraf, Maria Teresa Destro

    32. Bacillus cereus

      Tarek El-Araby, Mansel Griffiths

    33. Mycotoxins

      John I. Pitt

    34. Seafood Intoxications

      Lynn Grattan, Sailor Holobaugh, J. Glenn Morris

    35. Plant Toxins

     Ahmed Mohamed Galal Osman, Amar G. Chittiboyina and Ikhlas Khan

    Section 6: Policy and Prevention of Foodborne Diseases

    36. Effects of food processing on disease agents

      Alfredo C. Rodriguez

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

      Richard H. Linton and David Z. McSwane

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

      Neal D. Fortin

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

      Caroline Smith DeWaal, Cynthia Roberts, David Plunkett

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