About this book
Microbial Food Contamination, Second Edition is a comprehensive evaluation of the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today's global climate. It introduces new insights into the pathogenic effect of contaminants including mycotoxins and aflatoxins. It presents recent advances in detecting and monitoring food borne human pathogens, and examines control and prevention measures including the genetic and biochemical control of aflatoxigenic fungi. Contributions discuss globalization and the increased risk for transnational contamination, the impact of food contamination on international trade, and international programs to mitigate these events. Finally, the book explores the risk of bioterrorism and considers a Food Defense Plan that can reduce vulnerability.
Contents
Instances and Nature of Microbial Food Contamination PulseNet and Emerging Foodborne Diseases, E.M. Ribot, E. Hyytia-Trees, and K. Cooper Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coli--Some New Insights, G.D. Armstrong Viruses and Protozoan Parasites in Food, D.O. Cliver Prions in the Food Chain, R.J. Buckner and D.M. Asher Toxicity of Fumonisins, Mycotoxins from Fusarium verticillioides, K.A. Voss, R.T. Riley, and J.B. Gelineau-van Waes Molecular and Biochemical Mechanisms of Action of Acute Toxicity and Carcinogenicity Induced by Aflatoxin B1 and of the Chemoprevention of Liver Cancer, A.A. Stark Detecting and Monitoring Microbial Food Contamination Rapid Methods for Detecting Microbial Contaminants in Foods: Past, Present, and Future, D.Y.C. Fung Rapid Electrochemical Biosensors for the Identification and Quantification of Bacteria, J. Rishpon and T. Neufeld Applications of the Polymerase Chain Reaction for Detection, Identification, and Typing of Food-Borne Microorganisms, P.M. Fratamico and S. Kawasaki Advances in Prion Detection, R. Morales, D. Gonzalez, C. Soto, and J.Castilla Control of Microbial Food Contamination The Kosher and Halal Food Laws and Potential Implications for Food Safety, J.M. Regenstein, M.M. Chaudry, and C.E. Regenstein Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobialsm, L.R. Beuchat Intervention Technologies for Food Safety and Preservation, V.K. Juneja, S. Sheen, and G. Tewari Genetic and Biochemical Control of Aflatoxigenic Fungi, D. Bhatnagar, K. Rajasekaran, R. Brown, J.W. Cary, J. Yu, and T.E. Cleveland Microbial Food Contamination and International Trade Mad Cow Disease and International Trade, R.A. LaBudde and E.V. LaBudde Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants, M.D. McElvaine Zoonotic Diseases Risk Assessment and Mitigation, M. Sanaa and H.O. Mohammed The Codex Alimentarius: What It is and Why It is Important, H.M. Wehr The International Food Safety Authorities Network, M.A. Miller, K. Viswanathan, and J.Schlundt Bioterrorism and Microbial Food Contamination Biological Contamination of Food, B. Rasco and G.E. Bledsoe Index
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