Foodborne Diseases

Front Cover
Gulf Professional Publishing, 2002 - Medical - 411 pages
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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.

Key Features
* New for the second edition:
* 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
* New approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context
 

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Contents

Epidemiology Cost and Risk of Foodborne Disease
31
Infections
53
Salmonella
55
Shigella
69
Escherichia coli
79
Enterotoxigenic Escherichia coli
86
Campylobacter jejuni and Related Organisms
103
Organisms Related to Campylobacter jejuni
109
Characteristics of the Disease
251
Isolation and Identification of the Organism and its Toxin
253
Treatment and Prevention
255
Infant Botulism
258
Summary
259
R G Labbe and V K Juneja
261
Characteristics of Bacillus cereus Food Poisoning
262
Characteristics of the Organism
263

Yersinia enterocolitica
113
Clostridium perfringens
119
Vibrio
127
Vibrio vulnificus
134
Listeria monocytogenes
137
Ill Listeriosis
140
Regulatory Control
146
Control and Prevention
147
Bacteria Less Commonly Foodborne than Formerly
152
V1 Summary
158
Viruses
161
Norwalklike Gastroenteritis Viruses 1 65
165
Prevention
173
Parasites
177
Ill Fishborne Parasites
183
Parasites Disseminated in Fecally Contaminated Food and Water
187
Summary
190
Intoxications
191
Natural toxicants
193
Natural Sources of Toxicants in Foods
194
Intoxications from Naturally Occurring Toxicants
199
Clostridium perfringens
203
Summary
209
Seafood Toxins
211
Overview of the Causes of Seafood Intoxications
212
Ill Incidence and Economic Costs of Seafood Intoxications
213
Amnesic Shellfish Poisoning Domoic Acid
214
Ciguatera Fish Poisoning
218
Diarrhetic Shellfish Poisoning
219
Neurotoxic Shellfish Poisoning
220
Puffer Fish Poisoning
222
Pfiesteria Toxins
223
Cyanobacterial Intoxications
224
Scombroid Histamine Fish Poisoning
225
Other Finfish and Shellfish Toxins
227
Safety Precautions for Handling Toxic Seafoods and Algae
228
Bibliography
229
Staphylococcal Food Poisoning
231
Characteristics of the Disease
232
Ill Characteristics of the Organism
234
Transmission via Foods
241
Isolation and Identification
243
V1 Treatment and Prevention
247
Summary
248
Nina Gritzai Parkinson and Keith Ito 1 Introduction
249
Pathogenesis
264
Transmission via Food
267
Isolation and Identification
268
Treatment and Prevention
269
Vill Summary
270
Mycotoxins
271
Production of Mycotoxin by Toxicogenic Fungi
272
Natural Occurrence and Toxic Effects of Selected Mycotoxins
273
Modes of Action of Mycotoxins
288
Preventive Measures
295
Concluding Remarks
298
Abbreviations
299
Bibliography
301
Chemical Intoxications
305
Agricultural Chemical Residues
306
Food Additives
310
Chemicals Migrating from Packing Materials
313
Inadvertent or Accidental Contaminants 31 4
314
Summary
316
Diet and Cancer
317
Carcinogens in Food
320
Nutritional Factors and Cancer
322
Dietary Protective Factors
325
Conclusion
327
Bibliography
328
Prevention
329
Microbiology of Food Preservation and Sanitation
331
Food Preservation Why and How?
332
Sources of Foodborne Disease Agents
337
Microbial Ecology of Foods
339
HACCP
342
Predictive Microbiology
345
Processing for Safety
349
Inspection and Testing
350
Summary
351
Bibliography
352
Organizing a Safe Food Supply System
353
Producers Role in Food Safety
355
Industrys Role in Food Safety
356
Governments Role in Food Safety
360
The Role of Universities in Food Safety
369
Summary
373
Index
379
Incidence of Major Cancers 3 18
390
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About the author (2002)

Dr. Christine Dodd is the Department Chair of Food Science in the School of Biosciences at the University of Nottingham in the UK. Dr. Dodd is an expert in applied microbiology, cross-contamination, and enteric viruses; she has published more than 100 articles and has been an invited speaker at more than 40 conferences.

Dr. Tim Aldsworth is Senior Lecturer in Biotechnology and Professor of Microbiology in the Department of Applied Sciences and Health, and Faculty of Health and Life Sciences at Coventry University in Priory, UK. Coventry. Dr. Aldsworth has published more than 40 articles and book chapters; his research expertise is in microbiological analysis of food, food safety, pathogen epidemiology, and microbial resistance.

Dr. Richard Stein is a Research Scientist in the Department of Biochemistry and Molecular Pharmacology at New York University in New York City in the USA. Dr. Stein has expertise in biochemistry and molecular genetics. He is Associate Editor for Infectious Diseases as well as an editorial board member of nine journals and a highly respected speaker.

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