Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.

• Section 1: Foodborne Disease: Epidemiology and Disease Burden 1. Estimates of disease burden associated with contaminated food in the United States and globally 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations 3. Microbial Food Safety Risk Assessment 4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications Section 2: Foodborne Infections: Bacterial 5. Pathogen updates: Salmonella 6. Clostridium Perfringens Gastroenteritis 7. Vibrios 8. Escherichia coli 9. Campylobacter 10. Yersinia 11. Listeria 12. Shigella 13. Streptococcal Disease 14. Aeromonas and Plesiomonas 15. Brucellosis 16. Cronobacter species (formerly Enterobacter sakazakii). Section 3: Foodborne Infections: Viral 17. Noroviruses 18. Hepatitis A 19. Hepatitis E 20. Astroviruses as Foodborne Infections 21. Rotavirus 22. Sapovirus Section 4: Foodborne Infections: parasites, and others 23. Toxoplasma gondii 24. Giardia 25. Cyclospora 26. Cryptosporidium 27. Mycobacterial species 28. Trichinella 29. Food Safety Implications of Prion Disease Section 5: Intoxications 30. Clostridium botulinum 31. Staphylococcal Food poisoning 32. Bacillus cereus 33. Mycotoxins 34. Seafood Intoxications 35. Plant ToxinsSection 6: Policy and Prevention of Foodborne Diseases 36. Effects of food processing on disease agents 37. Food safety post-processing: transportation, supermarkets, restaurants38. HACCP and other regulatory approaches to prevention of foodborne diseases 39. The legal basis for food safety regulation in the US and EU

"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control." --Reference & Research Book News, October 2013"The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food.  In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…" --Tecnica Molitoria (Milling Technique), September 2013 (in Italian)"The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications." --Industrie Alimentari (Food Industry), September 2013 (in Italian)

Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.

• Section 1: Foodborne Disease: Epidemiology and Disease Burden 1. Estimates of disease burden associated with contaminated food in the United States and globally 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations 3. Microbial Food Safety Risk Assessment 4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications Section 2: Foodborne Infections: Bacterial 5. Pathogen updates: Salmonella 6. Clostridium Perfringens Gastroenteritis 7. Vibrios 8. Escherichia coli 9. Campylobacter 10. Yersinia 11. Listeria 12. Shigella 13. Streptococcal Disease 14. Aeromonas and Plesiomonas 15. Brucellosis 16. Cronobacter species (formerly Enterobacter sakazakii). Section 3: Foodborne Infections: Viral 17. Noroviruses 18. Hepatitis A 19. Hepatitis E 20. Astroviruses as Foodborne Infections 21. Rotavirus 22. Sapovirus Section 4: Foodborne Infections: parasites, and others 23. Toxoplasma gondii 24. Giardia 25. Cyclospora 26. Cryptosporidium 27. Mycobacterial species 28. Trichinella 29. Food Safety Implications of Prion Disease Section 5: Intoxications 30. Clostridium botulinum 31. Staphylococcal Food poisoning 32. Bacillus cereus 33. Mycotoxins 34. Seafood Intoxications 35. Plant ToxinsSection 6: Policy and Prevention of Foodborne Diseases 36. Effects of food processing on disease agents 37. Food safety post-processing: transportation, supermarkets, restaurants38. HACCP and other regulatory approaches to prevention of foodborne diseases 39. The legal basis for food safety regulation in the US and EU

"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control." --Reference & Research Book News, October 2013"The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food.  In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…" --Tecnica Molitoria (Milling Technique), September 2013 (in Italian)"The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications." --Industrie Alimentari (Food Industry), September 2013 (in Italian)

Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.

• Section 1: Foodborne Disease: Epidemiology and Disease Burden 1. Estimates of disease burden associated with contaminated food in the United States and globally 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations 3. Microbial Food Safety Risk Assessment 4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications Section 2: Foodborne Infections: Bacterial 5. Pathogen updates: Salmonella 6. Clostridium Perfringens Gastroenteritis 7. Vibrios 8. Escherichia coli 9. Campylobacter 10. Yersinia 11. Listeria 12. Shigella 13. Streptococcal Disease 14. Aeromonas and Plesiomonas 15. Brucellosis 16. Cronobacter species (formerly Enterobacter sakazakii). Section 3: Foodborne Infections: Viral 17. Noroviruses 18. Hepatitis A 19. Hepatitis E 20. Astroviruses as Foodborne Infections 21. Rotavirus 22. Sapovirus Section 4: Foodborne Infections: parasites, and others 23. Toxoplasma gondii 24. Giardia 25. Cyclospora 26. Cryptosporidium 27. Mycobacterial species 28. Trichinella 29. Food Safety Implications of Prion Disease Section 5: Intoxications 30. Clostridium botulinum 31. Staphylococcal Food poisoning 32. Bacillus cereus 33. Mycotoxins 34. Seafood Intoxications 35. Plant ToxinsSection 6: Policy and Prevention of Foodborne Diseases 36. Effects of food processing on disease agents 37. Food safety post-processing: transportation, supermarkets, restaurants38. HACCP and other regulatory approaches to prevention of foodborne diseases 39. The legal basis for food safety regulation in the US and EU

"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control." --Reference & Research Book News, October 2013"The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food.  In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…" --Tecnica Molitoria (Milling Technique), September 2013 (in Italian)"The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications." --Industrie Alimentari (Food Industry), September 2013 (in Italian)