Description

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.

Key Features

  • Provides a summary of the

Readership

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

Table of Contents

List of Contributors

Preface

Preface to the Third Edition

Dedication

Section 1: Foodborne Disease: Epidemiology and Disease Burden

Chapter 1. Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally

Introduction

Estimates of foodborne disease in the United States

Estimation in other countries

Global efforts

Methodological considerations

Conclusions

References

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

Introduction

Integrated measures of disease burden

Methods of foodborne illness source attribution

Analysis of US outbreak data for food source attribution

Assessing the applicability of outbreak-derived attribution estimates

Acknowledgments

References

Chapter 3. Microbial Food Safety Risk Assessment

Introduction

Background

Managing microbial food safety risks

The risk assessment framework

Risk assessment approaches

Summary

References

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

Introduction

Building blocks for a risk-based food safety system

Elements of a risk-based food safety system

Challenges in implementing risk-based food safety systems

Summary

References

Section 2: Foodborne Infections: Bacterial

Chapter 5. Pathogen Updates: Salmonella

Introduction

The disease in man

Microbiology

Source attribution: approaches and discussion of studies

Prevention and control

Conclusions

References

Chapter 6. Clostridium perfringens Gastroenteritis

Introduction

Clinical features

Microbiology

Details

No. of pages:
568
Language:
English
Copyright:
© 2013
Published:
Imprint:
Academic Press
Electronic ISBN:
9780123914767
Print ISBN:
9780124160415

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)