Books  Animal & General Biology  Microbiology 

Foodborne Diseases

Out of Print

Series: Food Science and Technology Series

Edited By: DO Cliver

395 pages, Figs, tabs

Academic Press

Hardback | Dec 2002 | Edition: 2 | #137063 | ISBN: 0121765598
Out of Print Details

About this book

This second edition of "Foodborne Diseases" deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables. It also adopts a more global view, and the list of contributors is more international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases. New for the second edition are: an emphasis on 'readability'; increased number of illustrations; 2-colour throughout; extensive indexing (by the Editors) to encourage use of the book as a desk reference; chapters describing each of the important causes of foodborne disease (known as the 'bug parade') will be placed between a section on the general principles of foodborne disease and a section on the general principles of preventing foodborne disease; the section on cancer, heart disease and other chronic illnesses as allegedly foodborne to be extensively revised; an increased number of scanning electron micrographs of the disease agents themselves; many flow and schematic diagrams for laboratory methods, food processes and organizations; and new approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context.

Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases. - Food Science & Technology Abstracts, 2004 "I unequivocally recommend this book to be available in schools and institutions concerned with food safety. Graduate and undergraduate students, and professionals involved in areas such as epidemiology, food industry and catering, and those whose major responsibility is to dictate the government policies of food protection, especially in developing countries, would take advantage of the updated content, structure and easily readable presentation of this book." -Dr. Eduardo Fernandez Escartin, Professor of Graduate Research in Food Safety, Autonomous University of Queretaro, Mexico "The writing style and presentation of the material allow the material to be readily grasped and understood."-SAMUEL PALUMBO, NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY


Part I: Principles Disease Processes in Foodborne Illness. Epidemiology, Cost and Risk Of Foodborne Disease. Part II: Infections Salmonella. Shigella. Escherichia coli. Campylobacter jejuni and Related Organisms. Yersinia enterocolitica. Clostridium perfringens. Vibrio. Listeria monocytogenes. Infrequent Microbial Infections. Viruses. Parasites. Part III: Intoxications Natural Toxicants. Seafood Toxins. Staphylococcal Food Poisoning. Botulism. Bacillus cereus Food Poisoning. Mycotoxins. Chemical Intoxications. Diet and Cancer. Part IV: Prevention Microbiology of Food Preservation and Sanitation. Organizing a Safe Food Supply System.

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