Foodborne Infections and Intoxications / Edition 3

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Overview

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.

* A summary of the foods most association with human infections
* A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure
* A 'historical to present-day' section
* A description of the infection in humans and animals, including reservoirs and the mode of transmission

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. A summary of the foods most association with human infections

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Editorial Reviews

From the Publisher

"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control."--Reference & Research Book News, October 2013 "The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food. In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…"--Tecnica Molitoria (Milling Technique), September 2013 (in Italian) "The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications."--Industrie Alimentari (Food Industry), September 2013 (in Italian)

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Product Details

  • ISBN-13: 9780125883658
  • Publisher: Elsevier Science
  • Publication date: 12/16/2005
  • Series: Food Science and Technology Series
  • Edition description: Subsequent
  • Edition number: 3
  • Pages: 928
  • Product dimensions: 7.60 (w) x 9.80 (h) x 2.20 (d)

Table of Contents

1 Epidemiology of foodborne diseases 3
2 Microbial food safety risk assessment 27
3 Salmonella infections 57
4 Clostridium perfringens gestroenteritis 137
5 Vibrio infections 185
6 Escherichia coli 205
7 Campylobacter jejuni and related pathogens 259
8 Yersinia infections 289
9 Listeria monocytogenes infections 313
10 Infections with other bacteria 341
11 Infections with viruses and prions 367
12 Foodborne parasites 449
13 Clostridium botulinum 485
14 Staphylococcal intoxications 523
15 Bacillus cereus gastroenteritis 563
16 Mycotoxins and alimentary mycotoxicoses 583
17 Miscellaneous natural intoxicants 663
18 Effects of food processing on disease agents 713
19 Food safety 833
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