Foodborne Infections and Intoxications

Dean O. Cliver, Hans P. Riemann012588365X, 9780125883658, 9780080454115

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 Third 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. * A summary of the foods most association with human infections * A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure * A ‘historical to present-day’ section * A description of the infection in humans and animals, including reservoirs and the mode of transmission

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Table of contents :
012588365X……Page 1
Contents……Page 6
Contributors……Page 11
Preface to the third edition……Page 14
Preface to the second edition……Page 16
Preface to the first edition……Page 17
Dedication……Page 18
Part I Incidence of Foodborne Disease……Page 20
1 Epidemiology of foodborne diseases……Page 22
2 Microbial food safety risk assessment……Page 46
Part II Foodborne Infections……Page 74
3 Salmonella infections……Page 76
4 Clostridium perfringens gastroenteritis……Page 156
5 Vibrio infections……Page 204
6 Escherichia coli infections……Page 224
7 Campylobacter andrelated infections……Page 278
8 Yersinia infections……Page 308
9 Listeria monocytogenes infections……Page 332
10 Infections with other bacteria……Page 360
11 Infections with viruses and prions……Page 386
12 Foodborne parasites……Page 468
Part III Foodborne Intoxications……Page 502
13 Clostridium botulinum……Page 504
14 Staphylococcal intoxications……Page 542
15 Bacillus cereus gastroenteritis……Page 582
16 Mycotoxins and alimentary mycotoxicoses……Page 602
17 Miscellaneous natural intoxicants……Page 682
Part IV Prevention of Foodborne Disease……Page 730
18 Effects of food processing on disease agents……Page 732
19 Food safety……Page 852
Index……Page 904
Food Science and Technology International Series……Page 920