Food-borne Infections and IntoxicationsHans Riemann, Frank L. Bryan Abstract: The principles of foodborne disease and it causes, transmission and control are presented in a comprehensive reference for students and professionals in food science and public health. Part I examines basic concepts and practices of epidemiology as related to foodborne disease. The magnitude of the foodborne disease problem, patterns of disease outbreak, and chains of infection are discussed. Part II describes the nature, detection, prevention and control of foodborne infections from Salmonella, Clostridium, Vibrio and other bacteria, as well as viral and parasitic infections. Part III reviews intoxications of microbial origin including botulism, staphylococcal intoxications, Bacillus cereus gastroenteritis, and mycotoxicoses. In Part IV, techniques for the safe processing and preservation of foods are presented. These methods prevent foodborne diseases and ensure the consumer of a healthy food supply. |
Contents
Investigation of Outbreaks of FoodBorne Illness | 41 |
Salmonella Infections | 73 |
Nature of Infection | 80 |
Copyright | |
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acid activity aflatoxin agar agents anaerobic animals antibody antigen Appl associated bacteria Bacteriol Bergdoll Biol botulinum toxin botulinum type botulism carcasses caused cereus chicken cholera Clostridium Clostridium botulinum coli contaminated cooked cultures detected diarrhea dose effect eggs enterococci enterotoxin factors feces fermented fish food poisoning Food Sci food-borne disease gastroenteritis Genigeorgis Goepfert growth heat hemolysin Hobbs human illness inactivation incubation period infected ingested Ingram inhibition inoculated intestinal investigation isolated laboratory large numbers liver meat medium methods mg/kg mice Microbiol microorganisms Milk Food Technol mycotoxins nitrite occur Ochratoxin organisms outbreaks parahaemolyticus parasites pasteurization pathogens patients perfringens persons Proc processing protein Public Health reaction reported result Sakaguchi Sakazaki Salmonella salmonellosis samples serotypes Shigella species spores staphylococcal food poisoning staphylococci stools storage strains survive symptoms temperature tion tissue toxic toxin production trichothecenes U.S. Department Vibrio Vibrio parahaemolyticus virus viruses vomiting