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More About This Textbook
Overview
Since the second edition of Listeria, Listeriosis, and Food Safetywas published in 1999, the United States has seen a 40 percent decline in the incidence of listeriosis, with the current annual rate of illness rapidly approaching the 2010 target of 2.5 cases per million. Research on this food-borne pathogen, however, has continued unabated, concentrating in the last five years on establishing risk assessments to focus limited financial resources on certain high-risk foods.
Listeria, Listeriosis, and Food Safety, Third Edition summarizes much of the newly published literature and integrates this information with earlier knowledge to present readers with a complete and current overview of foodborne listeriosis. Two completely new chapters have been added to this third edition. The first deals with risk assessment, cost of foodborne listeriosis outbreaks, and regulatory control of the Listeria problem in various countries. The second identifies specific data gaps and directions for future research efforts.
All of the chapters from the second edition have been revised, many by new authors, to include updated information on listeriosis in animals and humans, pathogenesis and characteristics of Listeria monocytogenes, methods of detection, and subtyping. The text covers the incidence and behavior of Listeria monocytogenes in many high-risk foods including, fermented and unfermented dairy products, meat, poultry, and egg products, fish and seafood products, and products of plant origin.
Upholding the standard of the first two editions, Listeria, Listeriosis, and Food Safety, Third Edition provides the most current information to food scientists, microbiologists, researchers, and public health practitioners.
The book contains black-and-white illustrations.
Editorial Reviews
Food Technology
...an excellent reference.... "...If I had to choose a single reference book as the only source of information on L. monocytogenes and foodborne listeriosis, this would be it.ASM News
...highly recommended. It is comprehensive and well written and provides food microbiologists with virtually all they need to know about L. monocytogenes and foods....a valuable addition to all food microbiologists' personal libraries.School Food Service Research Review
...an excellent reference for anyone interested in food safety.American Veterinary Medical Association Journal
...a complete...source of information for veterinarians, physicians, sanitarians, and microbiologists involved in public health and food safety control.Food Australia
...well researched and exhaustively documented.... "...all interested in Listeria spp. and how they behave in different kinds of food should purchase this text: it undoubtedly offers good value for the money.Food Control
The book should be purchased by all who have an interest in Listeria—not just by food microbiologists. It is a mine of information and extremely good value.Lebensmittel-Wissenschaft und-Technologie
For this second editions each chapter has been thoroughly rewritten by internationally renowned experts in the field. Each has reviewed the pertinent publications and so every chapter reflects the tremendous work done in the recent years.... "...this book can be highly recommended as the reference book on L. monocytogenes and foodborne listeriosis to students, scientists and practitioners in food microbiology and food industry. It will also help all people generally engaged in Listeria problems, for example, in public health and regulatory agencies.Food Technology in New Zealand
...this edition differs from its predecessor significantly. Although Ryser has retained authorship of four chapters, internationally recognised experts have contributed thirteen updated or new chapters, a change that has no doubt been, and will continue to be, useful producing a more timely publication. "...this text will undoubtedly continue to be a primary Listeria information source.Food Safety Express
The second edition...is a remarkable expansion of its first edition....the first edition, having been written entirely by the two authors, has now been expanded to include contributions by 22 authors, many well-known in the area of food bacteriology and Listeria. The 17 chapters include new contributions under the original titles although some are revisions and re-writings of chapters from the first edition. Additional chapters dealing with typing methods and pathogenesis have also been included. "...a pleasure to read.Food Technology in New Zealand
"...this edition differs from its predecessor significantly. Although Ryser has retained authorship of four chapters, internationally recognised experts have contributed thirteen updated or new chapters, a change that has no doubt been, and will continue to be, useful in producing a more timely publication. "...encompasses a vast body of scientific information and...makes extensive use of tables and figures.... "...complete and thorough...an excellent textbook offering valuable information to a wide variety of readers."Ralph C. Gordon
This is a comprehensive review of Listerial infection in animals and humans that thoroughly outlines all aspects of the food-borne transmission of the disease. It is a multiauthored update of the original edition of 1991 and provides extensive new material. This work is designed for use by students and practitioners in the broad areas of food microbiology, bacteriology, public health, food science, regulatory agencies, and research laboratories. This book is the most up-to-date source currently available and is now a standard reference on the topic. The objectives of the editors are well met. It is written for a wide audience and I agree it is an admirable source for all types of information on Listeriosis. The editors are well known experts in their respective disciplines. The book reviews Listeria monocytopenes infection in extensive detail with an emphasis on food-borne disease and its control. A particularly informative and useful chapter deals with the characteristics of Listeria as they relate to food processing. The book is unique in its field and I am unaware of any other comprehensive title on the subject that is current. Seeliger's Listeriosis is long out of print and would be comparable for clinical and microbiological aspects, but it contains little on food transmission. Many other smaller monographs touch on various aspects of Listeria infection but none provide the extensive and broad review of the disease and its transmission by food products.From The Critics
Reviewer: Ralph C. Gordon, MD. (Michgan State University)Description: This is a comprehensive review of Listerial infection in animals and humans that thoroughly outlines all aspects of the food-borne transmission of the disease. It is a multiauthored update of the original edition of 1991 and provides extensive new material.
Purpose: This work is designed for use by students and practitioners in the broad areas of food microbiology, bacteriology, public health, food science, regulatory agencies, and research laboratories. This book is the most up-to-date source currently available and is now a standard reference on the topic. The objectives of the editors are well met.
Audience: It is written for a wide audience and I agree it is an admirable source for all types of information on Listeriosis. The editors are well known experts in their respective disciplines.
Features: The book reviews Listeria monocytopenes infection in extensive detail with an emphasis on food-borne disease and its control. A particularly informative and useful chapter deals with the characteristics of Listeria as they relate to food processing.
Assessment: The book is unique in its field and I am unaware of any other comprehensive title on the subject that is current. Seeliger's Listeriosis is long out of print and would be comparable for clinical and microbiological aspects, but it contains little on food transmission. Many other smaller monographs touch on various aspects of Listeria infection but none provide the extensive and broad review of the disease and its transmission by food products.
Booknews
Presents the latest information on the dangerous pathogen and its incidence in the food supply. Subjects include occurrence and behavior of this pathogen in various natural environments, animal and human listeriosis, characteristics important to food processors, conventional and rapid methods of detection and isolation, and incidence and control of this pathogen in various types of food-processing facilities. This second edition offers new chapters on pathogenesis and typing strains of , with additional contributions from 22 experts. For students and practitioners in food/dairy microbiology and food/dairy science, public health, and bacteriology. Annotation c. by Book News, Inc., Portland, Or.4 Stars! from Doody
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Table of Contents
Dedication Preface to the Third Edition Preface to the Second Edition Preface to the First Edition Contributors The genus Listeria and Listeria monocytogenes: Phylogenetic Position, Taxonomy, and Identification, J. Rocourt and C. Buchrieser
Ecology of Listeria species and L. monocytogenes in the Natural Environment, B. D. Sauders and M. Wiedmann
Listeriosis in Animals, I. V. Wesley
Listeriosis in Human, J. Painter and L. Slutsker
Molecular Virulence Determinants of Listeria monocytogenes, M. Kuhn and W. Goebel
Characteristics of Listeria monocytogenes Important to Food Processors, B. H. Lado and A. E. Yousef
Conventional Methods to Detect and Isolate Listeria monocytogenes, C. W. Donnelly and D. G. Nyachuba
Rapid Methods for Detection of Listeria, B. F. Brehm-Stecher and E.A. Johnson
Subtyping Listeria monocytogenes, L. M. Graves, B. Swaminanathan and S. B. Hunter
Incidence and Behavior of Listeria monocytogenes in Unfermented Dairy Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Cheese and Other Fermented Dairy Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Meat Products, J.M. Farber, F. Pagotto, and C. Scherf
Incidence and Behavior of Listeria monocytogenes in Poultry and Egg Products, E. T. Ryser
Incidence and Behavior of Listeria monocytogenes in Fish and Seafood, K. C. Jinneman, M. M. Wekell, and M. W. Eklund
Incidence and Behavior of Listeria monocytogenes in Products of Plant Origin, R. E. Brackett
Incidence and Control of Listeria in Food-Processing Facilities, J. Kornacki and J. Gurtler
Listeria: Risk Assessment, Regulatory Control and Economic Impact, E. C. D. Todd
Perspectives on Research Needs, E. H. Marth, R. E. Brackett, R. B. Tompkin, S. Kathariou, and E. C.D. Todd
Foodborne Listeriosis, D. Norton