Key Features
Description
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 fourth 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.
Readership
Professionals in food safety and the prevention of foodborne illness; food scientists, microbiologists, production supervisors, quality assurance directors,
advanced undergraduate, graduate and professional students, health professionals, public health workers, and government advisors in related fields
Foodborne Infections and Intoxications, 4th Edition
Section 1: Foodborne Disease: Epidemiology and Disease Burden
1. Estimates of disease burden associated with contaminated food in the United States and globally
Elaine Scallan, Martyn Kirk, Patricia M. Griffin
2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations
Michael B. Batz
3. Microbial Food Safety Risk Assessment
Anna Lammerding
4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications
Julie A. Caswell
Section 2: Foodborne Infections: Bacterial
5. Pathogen updates: Salmonella
Tine Hald and Henrik Wegener
6. Clostridium Perfringens Gastroenteritis
Ronald Labbe and V.K. Juneja
7. Vibrios
Anita C. Wright, Valerie J. Harwood
8. Escherichia coli
Teresa Estrada, Kim Hodges, Gail A. Hecht, Phillip I. Tarr
9. Campylobacter
Guillermo Ignacio Perez-Perez and Sabine Kienesberger
10. Yersinia
Truls Nesbakken
11. Listeria
Siyun Wang, Renato Hohl Orsi
12. Shigella
Benjamin Nygren, Anna Bowen
13. Streptococcal Disease
John Glenn Morris Jr.
14. Aeromonas and Plesiomonas
Christopher Grim, Amy Horneman
15. Brucellosis
Morris Potter
16. Cronobacter species (formerly Enterobacter sakazakii).
B. D. Tall, C. J. Grim, A.A. Franco, K. G. Jarvis, L. Hu, M. H. Kothary, V. Sathyamoorthy, G. Gopinath, S. Fanning
Section 3: Foodborne Infections: Viral
17. Noroviruses
Melissa Jones, Stephanie M. Karst
18. Hepatitis A
Umid M. Sharapov
19. Hepatitis E
Eyasu H. Teshale
20. Astroviruses as Foodborne Infections
Erik A Karlsson, Stacey Schultz-Cherry
21. Rotavirus
Paul Gastanaduy, Aron J. Hall and Umesh Parashar
22. Sapovirus
Aron J. Hall, Ben A. Lopman, Jan Vinjé
Section 4: Foodborne Infections: parasites, and others
23. Toxoplasma gondii
Marieke Opsteegh, Joke van der Giessen, Titia Kortbeek, Arie Havelaar
24. Giardia
Jeff Griffiths
25. Cyclospora
Jeff Griffiths
26. Cryptosporidium
Jeff Griffiths
27. Mycobacterial species
Michael J. Dark
28. Trichinella
Heather Stockdale Walden
29. Food Safety Implications of Prion Disease
Alan J. Young, Juergen Richt
Section 5: Intoxications
30. Clostridium botulinum
Kathleen Glass and Kristin M. Marshall
31. Staphylococcal Food poisoning
Mariza Landgraf, Maria Teresa Destro
32. Bacillus cereus
Tarek El-Araby, Mansel Griffiths
33. Mycotoxins
John I. Pitt
34. Seafood Intoxications
Lynn Grattan, Sailor Holobaugh, J. Glenn Morris
35. Plant Toxins
Ahmed Mohamed Galal Osman, Amar G. Chittiboyina and Ikhlas Khan
Section 6: Policy and Prevention of Foodborne Diseases
36. Effects of food processing on disease agents
Alfredo C. Rodriguez
37. Food safety post-processing: transportation, supermarkets, restaurants
Richard H. Linton and David Z. McSwane
38. HACCP and other regulatory approaches to prevention of foodborne diseases
Neal D. Fortin
39. The legal basis for food safety regulation in the US and EU
Caroline Smith DeWaal, Cynthia Roberts, David Plunkett
