Foodborne Infections and Intoxications

by J. Glenn Morris Jr. (Editor), Duc J. J. Vugia (Editor)

Overview

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.

Product Details

ISBN-13:	9780128195192
Publisher:	Elsevier Science
Publication date:	06/25/2021
Edition description:	5th ed.
Pages:	624
Product dimensions:	7.50(w) x 9.25(h) x (d)

About the Author

Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.

Dr. Duc J. Vugia was trained in internal medicine and infectious diseases before embarking on his public health career starting as a foodborne disease epidemiologist with the U.S. Centers for Disease Control and Prevention (CDC) Epidemic Intelligence Service in 1990 and then continuing with the California Department of Public Health (CDPH) in 1994. Since 1995, Dr. Vugia has been Chief of the Infectious Diseases Branch at CDPH where he worked with local, state, and federal partners to address foodborne, waterborne, vector-borne, zoonotic, and emerging infectious diseases.

Table of Contents

Section 1. Foodborne disease: Epidemiology and disease burden
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens

Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species

Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections

Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species

Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks

Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU

What People are Saying About This

From the Publisher

A scientific resource for the development of strategies to prevent human disease

Editorial Reviews

"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)

From the Publisher