Foodborne Infections and Intoxications

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Academic Press, Oct 11, 2011 - Medical - 928 pages
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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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Contents

Part II Foodborne Infections
55
Part III Foodborne Intoxications
483
Part IV Prevention of Foodborne Disease
711

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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 31 - The process of collecting and evaluating information on hazards and conditions leading to their presence to decide which are significant for food safety and therefore should be addressed in the HACCP plan.
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.
Page 31 - The qualitative and/or quantitative evaluation of the likely intake of biological, chemical and physical agents via food as well as exposures from other sources if relevant...

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