Foodborne Infections and Intoxications, 4th Edition

  • Published By:
  • ISBN-10: 0123914760
  • ISBN-13: 9780123914767
  • DDC: 615.954
  • Grade Level Range: College Freshman - College Senior
  • 568 Pages | eBook
  • Original Copyright 2013 | Published/Released June 2014
  • This publication's content originally published in print form: 2013

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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 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

Table of Contents

Front Cover.
Half Title Page.
Title Page.
Copyright Page.
List of Contributors.
Preface to the Third Edition.
1: Foodborne Disease: Epidemiology and Disease Burden.
2: Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally.
3: The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations.
4: Microbial Food Safety Risk Assessment.
5: Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications.
6: Foodborne Infections: Bacterial.
7: Pathogen Updates: Salmonella.
8: Clostridium Perfringens Gastroenteritis.
9: Vibrios.
10: Escherichia Coli.
11: Campylobacter.
12: Yersinia.
13: Listeria.
14: Shigella.
15: Streptococcal Disease.
16: Aeromonas and Plesiomonas.
17: Brucellosis.
18: Cronobacter Species (Formerly Enterobacter Sakazakii).
19: Foodborne Infections: Viral.
20: Noroviruses.
21: Hepatitis A.
22: Hepatitis E.
23: Astroviruses as Foodborne Infections.
24: Rotavirus.
25: Sapovirus.
26: Foodborne Infections: Parasites and Others.
27: Toxoplasma Gondii.
28: Mycobacterial Species.
29: Trichinella.
30: Food Safety Implications of Prion Disease.
31: Intoxications.
32: Clostridium Botulinum.
33: Staphylococcal Food Poisoning.
34: Bacillus Cereus.
35: Mycotoxins.
36: Seafood Intoxications.
37: Plant Toxins.
38: Policy and Prevention of Foodborne Diseases.
39: Effects of Food Processing on Disease Agents.
40: Food Safety Post-Processing: Transportation, Supermarkets, and Restaurants.
41: HACCP and other Regulatory Approaches to Prevention of Foodborne Diseases.
42: The Legal Basis for Food Safety Regulation in the USA and EU.