Foodborne Infections and Intoxications
Academic Press, Oct 11, 2011 - Medical - 928 pages
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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acid activity aflatoxin agents animals antibodies antimicrobial Appl assay associated aureus Bacillus cereus bacteria Bacteriol botulism Campylobacter cause cells chemical Clin clinical Clostridium botulinum Clostridium perfringens contamination detection developed diarrhea effect eggs Enteritidis enterotoxin Environ enzymes epidemiological Escherichia coli factors fecal feces fermented Food Microbiol food poisoning Food Prot food safety foodborne disease foodborne illness fumonisin gastroenteritis gene growth HACCP hazards heat hepatitis A virus hepatitis E human identified Immun inactivation infection ingestion inhibition intestinal Intl isolated jejuni levels Listeria monocytogenes liver meat methods microbial Microbiological microorganisms milk molecular mycotoxins occur ochratoxin organisms outbreaks pathogens patients plasmid poultry processing production protein reported resistance risk assessment rotavirus Salmonella Salmonella enterica samples seafood serotypes serovar shellfish species spores sporulation staphylococcal strains studies surveillance symptoms temperature tion toxic toxin transmission Typhimurium Vibrio viral virulence viruses Yersinia enterocolitica
Page 31 - The identification of biological, chemical, and physical agents capable of causing adverse health effects and which may be present in a particular food, or group of foods.
Page xi - Dept. of Pharmacology New York University School of Medicine 550 First Avenue New York, NY 10016 FAX: 212-263-7133 James C.
Page 31 - A process consisting of three components: risk assessment, risk management, and risk communication. Risk assessment A scientifically based process consisting of the following steps: (i) hazard identification, (ii) hazard characterization, (iii) exposure assessment, and (iv) risk characterization.