Foodborne Infections and Intoxications

Foodborne Infections and Intoxications

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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 Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.
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Product details

  • Hardback | 928 pages
  • 190.5 x 248.9 x 55.9mm | 1,905.11g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 3rd edition
  • 012588365X
  • 9780125883658

Table of contents

FOODBORNE DISEASES AND POPULATION HEALTH
EPIDEMIOLOGY OF FOODBORNE DISEASESRISK ASSESSMENT IN RELATION TO FOODBORNE DISEASES
ECONOMIC ASPECTS OF FOODBORNE DISEASES
FOODBORNE INFECTIONS
SALMONELLA
CLOSTRIDIUM PERFRINGENS
VIBRIO
ESCHERICHIA COLI
CAMPYLOBACTER JEJUNI & RELATED ORGANISMS
YERSINIA ENTEROCOLITICA
LISTERIA MONOCYTOGENES
OTHER BACTERIA
VIRUSES & PRIONS
PARASITES
INTOXICATIONS OF MICROBIAL ORIGIN
BOTULISM
STAPHYLOCOCCAL INTOXICATIONS
BACILLUS CEREUS GASTROENTERITIS
MYCOTOXINS AND ALIMENTARY MYCOTOXICOSES
OTHER NATURAL INTOXICATIONS
CONTROL
EFFECT OF FOOD PROCESSING ON FOODBORNE DISEASE AGENTS
PREHARVEST OR ANIMAL PRODUCTION FOOD SAFETY
POSTHARVEST FOOD SAFETY
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About Morris Potter

Edited by Hans P. Riemann and Dean O. Cliver
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