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 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.
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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


Book information

  • Published: March 2013
  • ISBN: 978-0-12-416041-5


"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)

Table of Contents

Section 1: Foodborne Disease: Epidemiology and Disease Burden

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

nbsp;nbsp;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

nbsp;nbsp;Michael B. Batz

3. Microbial Food Safety Risk Assessment

nbsp;nbsp;Anna Lammerding

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

nbsp;nbsp;Julie A. Caswell

Section 2: Foodborne Infections: Bacterial

5. Pathogen updates: Salmonella

nbsp;nbsp;Tine Hald and Henrik Wegener

6. Clostridium Perfringens Gastroenteritis

nbsp;nbsp;Ronald Labbe and V.K. Juneja

7. Vibrios

nbsp;nbsp;Anita C. Wright, Valerie J. Harwood

8. Escherichia coli

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

9. Campylobacter

nbsp;nbsp;Guillermo Ignacio Perez-Perez and Sabine Kienesberger

10. Yersinia

nbsp;nbsp;Truls Nesbakken

11. Listeria

nbsp;nbsp;Siyun Wang, Renato Hohl Orsi

12. Shigella

nbsp;nbsp;Benjamin Nygren, Anna Bowen

13. Streptococcal Disease

nbsp;nbsp;John Glenn Morris Jr.

14. Aeromonas and Plesiomonas

nbsp;nbsp;Christopher Grim, Amy Horneman

15. Brucellosis

nbsp;nbsp;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

nbsp;nbsp;Melissa Jones, Stephanie M. Karst

18. Hepatitis A

nbsp;nbsp;Umid M. Sharapov

19. Hepatitis E

nbsp;nbsp;Eyasu H. Teshale

20. Astroviruses as Foodborne Infections

Erik A Karlsson, Stacey Schultz-Cherry

21. Rotavirus

nbsp;nbsp;Paul Gastanaduy, Aron J. Hall and Umesh Parashar

22. Sapovirus

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

Section 4: Foodborne Infections: parasites, and others

23. Toxoplasma gondii

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

24. Giardia

nbsp;nbsp;Jeff Griffiths

25. Cyclospora

nbsp;nbsp;Jeff Griffiths

26. Cryptosporidium

nbsp;nbsp;Jeff Griffiths

27. Mycobacterial species

nbsp;nbsp;Michael J. Dark

28. Trichinella

nbsp;nbsp;Heather Stockdale Walden

29. Food Safety Implications of Prion Disease

nbsp;nbsp;Alan J. Young, Juergen Richt

Section 5: Intoxications

30. Clostridium botulinum

nbsp;nbsp;Kathleen Glass and Kristin M. Marshall

31. Staphylococcal Food poisoning

nbsp;nbsp;Mariza Landgraf, Maria Teresa Destro

32. Bacillus cereus

nbsp;nbsp;Tarek El-Araby, Mansel Griffiths

33. Mycotoxins

nbsp;nbsp;John I. Pitt

34. Seafood Intoxications

nbsp;nbsp;Lynn Grattan, Sailor Holobaugh, J. Glenn Morris

35. Plant Toxins

nbsp;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

nbsp;nbsp;Alfredo C. Rodriguez

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

nbsp;nbsp;Richard H. Linton and David Z. McSwane

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

nbsp;nbsp;Neal D. Fortin

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

nbsp;nbsp;Caroline Smith DeWaal, Cynthia Roberts, David Plunkett