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

    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

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