Foodborne Diseases

Foodborne Diseases

3rd Edition - February 6, 2017

Write a review

  • Editors: Christine Dodd, Tim Aldsworth, Richard Stein
  • eBook ISBN: 9780123850089
  • Hardcover ISBN: 9780123850072

Purchase options

Purchase options
DRM-free (Mobi, EPub, PDF)
Sales tax will be calculated at check-out

Institutional Subscription

Free Global Shipping
No minimum order


Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety. Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.

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


Researchers and scientists in research institutions, public health organizations and food and agricultural organizations; academics and students at national and international universities

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

About the Editors

Christine Dodd

Dr. Christine Dodd is the Department Chair of Food Science in the School of Biosciences at the University of Nottingham in the UK. Dr. Dodd is an expert in applied microbiology, cross-contamination, and enteric viruses; she has published more than 100 articles and has been an invited speaker at more than 40 conferences.

Affiliations and Expertise

Department Chair of Food Science, School of Biosciences, University of Nottingham, UK

Tim Aldsworth

Dr. Tim Aldsworth is Senior Lecturer in Biotechnology in the Department of Applied Sciences and Health at Coventry University in Priory, UK. Coventry. His research expertise is in microbiological analysis of food, food safety, pathogen epidemiology, and microbial resistance.

Affiliations and Expertise

Senior Lecturer in Biotechnology, Department of Applied Sciences and Health, Coventry University, Priory, Coventry, UK

Richard Stein

Ratings and Reviews

Write a review

There are currently no reviews for "Foodborne Diseases"