
Foodborne Diseases
Resources
Description
Key Features
- Presents principles in disease processes in foodborne illness
- Includes hot-topic discussions such as the impact of nanotechnology on food safety
- Provides in-depth description of our current understanding of the infectious and toxic pathogens associated with food
- Presents cutting-edge research on epigenetics, antimicrobial resistance, and intervention technologies
Readership
Table of Contents
Part 1. Principles
Chapter 1. Disease Processes in Foodborne Illness
Chapter 2. Epidemiology, Cost, and Risk Analysis of Foodborne Disease
Chapter 3. Routes of Transmission in the Food Chain
Chapter 4. Spread of Antibiotic Resistance in Food Animal Production Systems
Part 2. Pathogens Responsible For Infectious Disease
Chapter 5. Salmonella
Chapter 6. Shigella
Chapter 7. Escherichia coli as a Pathogen
Chapter 8. Campylobacter Foodborne Disease
Chapter 9. Yersinia enterocolitica
Chapter 10. Clostridium perfringens
Chapter 11. Vibrio
Chapter 12. Listeria monocytogenes
Chapter 13. Infrequent Microbial Infections
Chapter 14. Viruses
Chapter 15. Parasites
Part 3. Intoxications
Chapter 16. Naturally Occurring Toxicants in Foods
Chapter 17. Seafood Toxins
Chapter 18. Staphylococcal Food Poisoning
Chapter 19. Botulism
Chapter 20. Bacillus cereus Food Poisoning
Chapter 21. Mycotoxins
Chapter 22. Chemical Intoxications
Chapter 23. Diet and Cancer
Part 4. Food Sensitivities/Intolerances
Chapter 24. Celiac Disease
Chapter 25. Fish: Escolar and Oilfish
Product details
- No. of pages: 576
- Language: English
- Copyright: © Academic Press 2017
- Published: February 6, 2017
- Imprint: Academic Press
- eBook ISBN: 9780123850089
- Hardcover ISBN: 9780123850072