Foodborne Infections and Intoxications

A scientific resource for the development of strategies to prevent human disease

J. Glenn Morris, Jr. (Edited by), Duc J. Vugia (Edited by)

9780128195192

Paperback, published 25 June 2021

624 pages
23.4 x 19 x 3.8 cm, 1.25 kg

Approx.596 pages

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 pathogens

Section 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 species

Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections

Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species

Section 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 risks

Section 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

Subject Areas: Fitness & diet [VFM], Food & beverage technology [TDCT], Microbiology [non-medical PSG], Medical toxicology [MMGT]