Foodborne Infections and Intoxications -

Foodborne Infections and Intoxications (eBook)

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2011 | 3. Auflage
928 Seiten
Elsevier Science (Verlag)
978-0-08-045411-5 (ISBN)
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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* 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

front cover 1
copyright 5
table of contents 6
front matter 11
Contributors 11
Preface to the third edition 14
Preface to the second edition 16
Preface to the first edition 17
Dedication 18
body 20
Part I Incidence of Foodborne Disease 20
1 Epidemiology of foodborne diseases 22
2 Microbial food safety risk assessment 46
Part II Foodborne Infections 74
3 Salmonella infections 76
4 Clostridium perfringens gastroenteritis 156
5 Vibrio infections 204
6 Escherichia coli infections 224
7 Campylobacter andrelated infections 278
8 Yersinia infections 308
9 Listeria monocytogenes infections 332
10 Infections with other bacteria 360
11 Infections with viruses and prions 386
12 Foodborne parasites 468
Part III Foodborne Intoxications 502
13 Clostridium botulinum 504
14 Staphylococcal intoxications 542
15 Bacillus cereus gastroenteritis 582
16 Mycotoxins and alimentary mycotoxicoses 602
17 Miscellaneous natural intoxicants 682
Part IV Prevention of Foodborne Disease 730
18 Effects of food processing on disease agents 732
19 Food safety 852
index 904
back matter 920
Food Science and Technology International Series 920

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