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Foodborne Infections and Intoxications

Editat de J. Glenn Morris Jr., Duc J. J. Vugia
en Limba Engleză Paperback – 24 iun 2021
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.

  • Covers all major foodborne pathogens and toxins, and new emerging pathogens
  • Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety
  • Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations
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Specificații

ISBN-13: 9780128195192
ISBN-10: 0128195193
Pagini: 624
Dimensiuni: 191 x 235 mm
Greutate: 1.06 kg
Ediția:5
Editura: ELSEVIER SCIENCE

Cuprins

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