Foodborne Infections and Intoxications

Foodborne Infections and Intoxications

5th Edition - June 24, 2021

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  • Editors: J. Glenn Morris, Jr., Duc Vugia
  • Paperback ISBN: 9780128195192
  • eBook ISBN: 9780128205747

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Foodborne Infections and Intoxications, Fifth 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.

Key Features

  • 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

Table of Contents

  • Section 1. Foodborne disease: Epidemiology and disease burden
    1. Estimates of global disease burden associated with foodborne pathogens
    2. Microbial food safety risk assessment
    3. Foodborne outbreak investigation
    4. Molecular epidemiology of foodborne pathogens

    Section 2. Foodborne infections: Bacterial
    5. Salmonella infections
    6. Clostridium perfringens gastroenteritis
    7. Vibrios
    8. Escherichia coli
    9. Campylobacter
    10. Yersinia
    11. Listeria
    12. Shigella
    13. Aeromonas and Plesiomonas
    14. Brucellosis
    15. Cronobacter species

    Section 3. Foodborne infections, viral
    16. Noroviruses
    17. Hepatitis A
    18. Foodborne hepatitis E
    19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections

    Section 4. Foodborne infections: Parasites and others
    20. Toxoplasma gondii
    21. Cyclosporiasis
    22. Trichinella
    23. Mycobacterial species

    Section 5. Intoxications
    24. Clostridium botulinum
    25. Staphylococcal food poisoning
    26. Bacillus cereus
    27. Foodborne mycotoxins
    28. Seafood intoxications
    29. An update on plant toxins posing human health risks

    Section 6. Policy and prevention of foodborne diseases
    30. Preharvest food safety
    31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
    32. HACCP and other regulatory approaches to prevention of foodborne diseases
    33. The legal basis for food safety regulation in the USA and EU

Product details

  • No. of pages: 624
  • Language: English
  • Copyright: © Academic Press 2021
  • Published: June 24, 2021
  • Imprint: Academic Press
  • Paperback ISBN: 9780128195192
  • eBook ISBN: 9780128205747

About the Editors

J. Glenn Morris, Jr.

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.

Affiliations and Expertise

Director, Emerging Pathogens Institute; Professor of Medicine (Infectious Diseases), University of Florida, Gainesville, FL, United States

Duc Vugia

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.

Affiliations and Expertise

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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