Foodborne Diseases

Foodborne Diseases

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Description

This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables.It also adopts a more global view, and the list of contributors is more
international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of
foodborne diseases.
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Product details

  • Hardback | 424 pages
  • 194 x 250 x 24mm | 1,161.19g
  • Academic Press Inc
  • San Diego, United States
  • English
  • 2nd edition
  • 0121765598
  • 9780121765590

Table of contents

Part I: Principles
Disease Processes in Foodborne Illness.
Epidemiology, Cost and Risk Of Foodborne Disease.

Part II: Infections
Salmonella.
Shigella.
Escherichia coli.
Campylobacter jejuni and Related Organisms.
Yersinia enterocolitica.
Clostridium perfringens.
Vibrio.
Listeria monocytogenes.
Infrequent Microbial Infections.
Viruses.
Parasites.

Part III: Intoxications
Natural Toxicants.
Seafood Toxins.
Staphylococcal Food Poisoning.
Botulism.
Bacillus cereus Food Poisoning.
Mycotoxins.
Chemical Intoxications.
Diet and Cancer.

Part IV: Prevention
Microbiology of Food Preservation and Sanitation.
Organizing a Safe Food Supply System.
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Review Text

"Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases."
- Food Science & Technology Abstracts, 2004

"I unequivocally recommend this book to be available in schools and institutions concerned with food safety. Graduate and undergraduate students, and professionals involved in areas such as epidemiology, food industry and catering, and those whose major responsibility is to dictate the government policies of food protection, especially in developing countries, would take advantage of the updated content, structure and easily readable presentation of this book."
-Dr. Eduardo Fernandez Escartín, Professor of Graduate Research in Food Safety, Autonomous University of Querétaro, Mexico

"The writing style and presentation of the material allow the material to be readily grasped and understood."-SAMUEL PALUMBO, NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY "Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases."
- Food Science & Technology Abstracts, 2004

"I unequivocally recommend this book to be available in schools and institutions concerned with food safety. Graduate and undergraduate students, and professionals involved in areas such as epidemiology, food industry and catering, and those whose major responsibility is to dictate the government policies of food protection, especially in developing countries, would take advantage of the updated content, structure and easily readable presentation of this book."
-Dr. Eduardo Fernandez Escartín, Professor of Graduate Research in Food Safety, Autonomous University of Querétaro, Mexico

"The writing style and presentation of the material allow the material to be readily grasped and understood."-SAMUEL PALUMBO, NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY
show more

Review quote

"Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases."
- Food Science & Technology Abstracts, 2004

"I unequivocally recommend this book to be available in schools and institutions concerned with food safety."
-Dr. Eduardo Fernandez Escartin, Professor of Graduate Research in Food Safety, Autonomous University of Queretaro, Mexico

"The writing style and presentation of the material allow the material to be readily grasped and understood."
-NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY
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About Dean O. Cliver

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. 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. Dr. Richard Stein is a Research Scientist in the Department of Biochemistry and Molecular Pharmacology at New York University in New York City in the USA. Dr. Stein has expertise in biochemistry and molecular genetics. He is Associate Editor for Infectious Diseases as well as an editorial board member of nine journals and a highly respected speaker.
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