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Foodborne Disease Handbook


A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.

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A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.

The book contains black-and-white illustrations.

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Editorial Reviews

Veterinary Human Toxicology
...these 4 volumes serve as a scholarly reminder of potential risks from anything considered "food"....provides it all in one handy book.
Veterinary and Human Toxicology
...these books....are applicable to poison centers no matter where they may be located in the world.
Food Safety and Security
International praise for the first edition... "...outstanding...[provides a ] wealth of up—to—date information and references.
Drug Metabolism Reviews
...well written and well organized.... "...has vital information for toxicologists, pharmacologists, medicinal chemists, medical professionals, and environmental scientists; and for scientists involved in agricultural and marine research, and in veterinary medicine. Readers in these disciplines will discover their favorite chapters.
European Journal of Drug Metabolism and Pharmacokinetics
...outstanding...analyzes how various bacterial, viral, parasitic, and fungal agents from plants, animals, and physical objects contaminate foods and details the latest procedures to diagnose and treat these foodborne infections and illnesses.
Food Protection Report
Well illustrated and exhaustively referenced...the ideal reference for both the practitioner and student of food safety.
The last volume in the four-volume handbook discusses fish, shellfish, and other freshwater and marine organisms that are contaminated by environmental sources or produce toxins during normal metabolic processes. It also examines ocean pollutants caused by agricultural production and food processing practices, including raw sewage, industrial affluents, trash and garbage, and pesticide runoff from crop lands and top soils. Other topics include the role of poison centers; pathogens transmitted by seafood; laboratory methodology for shellfish toxins; medical management of seafood poisoning; the US National Shellfish Sanitation Program; HAACP, seafood, and the US food and drug administration; food additives; food irradiation; drug residues in foods of animal origin; migratory chemicals from food containers and preparation utensils; food and hard foreign objects; and food filth and analytical methodology. Annotation c. Book News, Inc., Portland, OR (
Doody's Review Service
Reviewer: B. Zane Horowitz, MD (Oregon Health and Science University)
Description: An international ecotourist complains of jaw pain and the feeling his teeth are falling out after an Indo-Pacific charter cruise. An anxious mother, an "educated consumer," calls the health department after reading an Internet Web page on phthalates in baby food. Scores of people fall sick after eating watermelons over the Fourth of July weekend, or mussels in Nova Scotia. Is it bacterial? Chemical? Bioterrorism? These real life questions and others are ones that public health departments, poison centers, toxicologists, and food science experts may be called upon to answer. An updated source to have in these cases is this book. This second edition, updated from 66 chapters in 1994 to 86 chapters in 2001, is divided into four volumes. The first three volumes cover bacterial, viral, parasitic, fungal, and plant contamination of food. The fourth covers seafood and environmental toxins.
Purpose: The editors' goal in updating this book is to create a "composite of current information and policies that enable proper risk assessment decisions regarding potential food toxicants."
Audience: Although aimed chiefly at food scientists, there are many others who tackle these questions including environmental toxicologists, public health agencies, food safety advocacy groups, and medical personnel. It is the editor's expressed hope that the science summarized here finds its way into the politicized national and international decision-makers' consciences, where it ultimately will have to vie with economic and political factors in creating a public health policy on food safety.
Features: The book is divided into two main sections. The first section devoted to seafood toxins has a fair bit of redundancy with some of its chapters recapitulating the complete breadth of seafood borne diseases. Individual chapters on ciguatera and tetrodotoxin, by well recognized experts in their fields, are comprehensive and should be the model for future updates of this volume of the series. Unfortunately the chapter on medical management of seafood poisoning is sparse, containing little detail regarding medical decision making. No guidance is given as to when to institute specific measures in the spectrum of presentations these toxicants may cause. The latter section, somewhat a misnomer in its title of environmental toxins, speaks to a wide variety of iatrogenic problems in food science. Thus it compiles in one place good discussions on such disparate topics as drug residues in food, food irradiation and background radioactivity, nutritional toxins, food additives, and foreign bodies discovered in packaged foods. While few of these issues are truly environmentally caused, they are nonetheless emerging issues for consideration in policy development. The chapters on nutritional toxicology, food additives, and drug residues stand out as comprehensive discussions.
Assessment: Although most major toxicology books condense seafood poisoning into a single chapter, none give any information of substance on the topics contained in the latter half of this text. Those researchers, practitioners, and public health departments looking for an expanded scientific discussion of any of these topics should strongly consider adding this book to their libraries.

3 Stars from Doody
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Product Details

  • ISBN-13: 9780824703387
  • Publisher: CRC Press
  • Publication date: 11/1/2000
  • Edition description: 2ND, REVISED & EXPANDED
  • Edition number: 2
  • Pages: 536
  • Product dimensions: 7.24 (w) x 10.18 (h) x 1.22 (d)

Table of Contents

Introduction to the Handbook
Contents of Other Volumes
I Poison Centers
1 The Role of Poison Centers in the United States
II Viruses
2 Hepatitis A and E Viruses
3 Norwalk Virus and the Small Round Viruses Causing Foodborne Gastroenteritis
4 Rotavirus
5 Other Foodborne Viruses
6 Detection of Human Enteric Viruses in Foods
7 Medical Management of Foodborne Viral Gastroenteritis and Hepatitis
8 Epidemiology of Foodborne Viral Infections
9 Environmental Considerations in Preventing the Foodborne Spread of Hepatitis A
III Parasites
10 Taeniasis and Cysticercosis
11 Meatborne Helminth Infections: Trichinellosis
12 Fish- and Invertebrate-Borne Helminths
13 Waterborne and Foodborne Protozoa
14 Medical Management
15 Immunodiagnosis of Infections with Cestodes
16 Immunodiagnosis: Nematodes
17 Diagnosis of Toxoplasmosis
18 Seafood Parasites: Prevention, Inspection, and HACCP
IV HACCP and the Foodservice Industries
19 Foodservice Operations: HACCP Principles
20 Foodservice Operations: HACCP Control Programs
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