Foodborne Infections and Intoxications

Häftad, Engelska, 2021

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Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and toxins, microbiology, disease diagnosis and treatment, epidemiology, and disease prevention in the context of public health and food safety regulation. Beginning with the estimation of foodborne disease burden at the international scale, this book dives deep in foodborne disease outbreak investigation, food safety risk assessment, and molecular analysis, together with detailed descriptions of the major bacteria, viruses, parasites, and toxins associated with foodborne illness. This new edition also emphasizes development of risk-based approaches to food safety and safety regulation implementation. This book is a valuable scientific resource for understanding causes and management of foodborne diseases. The new edition offers the latest knowledge and updates on foodborne infections and intoxications and food safety for multiple generations of students, investigators, public health workers, food scientists, and food safety practitioners.

Covers all major foodborne pathogens and toxins, and new emerging pathogens
Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety
Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations

Produktinformation

Utgivningsdatum2021-06-25
Mått191 x 235 x 34 mm
Vikt1 250 g
FormatHäftad
SpråkEngelska
Antal sidor624
Upplaga5
FörlagElsevier Science
ISBN9780128195192

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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. Dr. Duc J. Vugia was trained in internal medicine and infectious diseases before embarking on his public health career starting as a foodborne disease epidemiologist with the U.S. Centers for Disease Control and Prevention (CDC) Epidemic Intelligence Service in 1990 and then continuing with the California Department of Public Health (CDPH) in 1994. Since 1995, Dr. Vugia has been Chief of the Infectious Diseases Branch at CDPH where he worked with local, state, and federal partners to address foodborne, waterborne, vector-borne, zoonotic, and emerging infectious diseases.

Section 1. Foodborne disease: Epidemiology and disease burden 1. Estimates of global disease burden associated with foodborne pathogens 2. Microbial food safety risk assessment 3. Foodborne outbreak investigation 4. Molecular epidemiology of foodborne pathogensSection 2. Foodborne infections: Bacterial 5. Salmonella infections 6. Clostridium perfringens gastroenteritis 7. Vibrios 8. Escherichia coli 9. Campylobacter 10. Yersinia 11. Listeria 12. Shigella 13. Aeromonas and Plesiomonas 14. Brucellosis 15. Cronobacter speciesSection 3. Foodborne infections, viral 16. Noroviruses 17. Hepatitis A 18. Foodborne hepatitis E 19. Rotaviruses, astroviruses, and sapoviruses as foodborne infectionsSection 4. Foodborne infections: Parasites and others 20. Toxoplasma gondii 21. Cyclosporiasis 22. Trichinella 23. Mycobacterial speciesSection 5. Intoxications 24. Clostridium botulinum 25. Staphylococcal food poisoning 26. Bacillus cereus 27. Foodborne mycotoxins 28. Seafood intoxications 29. An update on plant toxins posing human health risksSection 6. Policy and prevention of foodborne diseases 30. Preharvest food safety 31. Food Safety postprocessing: Transportation, supermarkets, and restaurants 32. HACCP and other regulatory approaches to prevention of foodborne diseases 33. The legal basis for food safety regulation in the USA and EU