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Foodborne Infections and Intoxications, 5th edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation.
This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.
- Covers all major foodborne pathogens and toxins, and new emerging pathogens
- Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety
- Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations
Food safety professionals/researchers in industry/public health/ Gov. & Academic/Students
Section 1 Foodborne disease: Epidemiology and disease burden
Chapter 1 Estimates of global disease burden associated with foodborne pathogens
Chapter 2 Microbial food safety risk assessment
Chapter 3 Foodborne outbreak investigation
Chapter 4 Molecular epidemiology of foodborne pathogens
Section 2 Foodborne infections: Bacterial
Chapter 5 Salmonella infections
Chapter 6 Clostridium perfringens gastroenteritis
Chapter 7 Vibrios
Chapter 8 Escherichia coli
Chapter 9 Campylobacter
Chapter 10 Yersinia
Chapter 11 Listeria
Chapter 12 Shigella
Chapter 13 Aeromonas and Plesiomonas
Chapter 14 Brucellosis
Chapter 15 Cronobacter species
Section 3 Foodborne infections, viral
Chapter 16 Noroviruses
Chapter 17 Hepatitis A
Chapter 18 Foodborne hepatitis E
Chapter 19 Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4 Foodborne infections: Parasites and others
Chapter 20 Toxoplasma gondii
Chapter 21 Cyclosporiasis
Chapter 22 Trichinella
Chapter 23 Mycobacterial species
Section 5 Intoxications
Chapter 24 Clostridium botulinum
Chapter 25 Staphylococcal food poisoning
Chapter 26 Bacillus cereus
Chapter 27 Foodborne mycotoxins
Chapter 28 Seafood intoxications
Chapter 29 An update on plant toxins posing human health risks
Section 6 Policy and prevention of foodborne diseases
Chapter 30 Preharvest food safety
Chapter 31 Food Safety postprocessing: Transportation, supermarkets, and restaurants
Chapter 32 HACCP and other regulatory approaches to prevention of foodborne diseases
Chapter 33 The legal basis for food safety regulation in the USA and EU
- No. of pages:
- © Academic Press 2021
- 24th June 2021
- Academic Press
- Paperback ISBN:
- eBook ISBN:
Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.
Director, Emerging Pathogens Institute; Professor of Medicine (Infectious Diseases), University of Florida, Gainesville, FL, United States
Dr. Duc J. Vugia was trained in internal medicine and infectious diseases before embarking on his public health career starting as a foodborne disease epidemiologist with the U.S. Centers for Disease Control and Prevention (CDC) Epidemic Intelligence Service in 1990 and then continuing with the California Department of Public Health (CDPH) in 1994. Since 1995, Dr. Vugia has been Chief of the Infectious Diseases Branch at CDPH where he worked with local, state, and federal partners to address foodborne, waterborne, vector-borne, zoonotic, and emerging infectious diseases.
Chief, Infectious Diseases Branch, California Department of Public Health; Clinical Professor, Department of Epidemiology & Biostatistics, University of California, San Francisco, CA, United States
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