Foodborne Diseases, 2nd Edition - Hardcover

Cliver, Dean O.; Riemann, Hans P.

Hardcover

ISBN 10: 0121765598 ISBN 13: 9780121765590

Publisher: Academic Press, 2002

Synopsis

This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables.It also adopts a more global view, and the list of contributors is more
international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of
foodborne diseases.

Key Features
* New for the second edition:
* An emphasis on 'readability'
* Increased number of illustrations
* 2-colour throughout
* Extensive indexing (by the Editors) to encourage use of the book as a desk reference
* Chapters describing each of the important causes of foodborne disease (known as the 'bug parade') will be placed between a section on the general principles of foodborne disease and a section on the general principles of preventing foodborne disease
* The section on cancer, heart disease and other chronic illnesses as allegedly foodborne to be extensively revised
* An increased number of scanning electron micrographs of the disease agents themselves
* Many flow and schematic diagrams for laboratory methods, food processes and organizations
* New approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context

About this title

Review:

"Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases."
- Food Science & Technology Abstracts, 2004

"I unequivocally recommend this book to be available in schools and institutions concerned with food safety. Graduate and undergraduate students, and professionals involved in areas such as epidemiology, food industry and catering, and those whose major responsibility is to dictate the government policies of food protection, especially in developing countries, would take advantage of the updated content, structure and easily readable presentation of this book."
-Dr. Eduardo Fernandez Escartín, Professor of Graduate Research in Food Safety, Autonomous University of Querétaro, Mexico

"The writing style and presentation of the material allow the material to be readily grasped and understood."-SAMUEL PALUMBO, NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY

From the Back Cover:

Foodborne disease is a widespread and ever-increasing public health problem, affecting developed and developing countries worldwide. Highly publicized outbreaks of foodborne infections and intoxications in recent years have heightened public awareness of this threat, so now more than ever it is necessary to understand the principles and impact of foodborne diseases.

This second edition of Foodborne Diseases deals with four aspects of the topic: Principles, Infections, Intoxications and Prevention - in an easy-to-read style. Chapters are clearly illustrated with an increased number of diagrams and tables, and the work is extensively indexed for use as a desk reference. Contributing authors are from America, Canada, Europe and Japan, and this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases.

CONTENTS OF FOODBORNE DISEASES, SECOND EDITION

Part I: Principles
Disease Processes in Foodborne Illness
Epidemiology, Cost and Risk Of Foodborne Disease

Part II: Infections
Salmonella
Shigella
Escherichia coli
Campylobacter jejuni and Related Organisms
Yersinia enterocolitica
Clostridium perfringens
Vibrio
Listeria monocytogenes
Infrequent Microbial Infections
Viruses
Parasites

Part III: Intoxications
Natural Toxicants
Seafood Toxins
Staphylococcal Food Poisoning
Botulism
Bacillus cereus Food Poisoning
Mycotoxins
Chemical Intoxications
Diet and Cancer

Part IV: Prevention
Microbiology of Food Preservation and Sanitation
Organizing a Safe Food Supply System

About this edition

• Publisher: Academic Press
• Publication date: 2002
• ISBN 10: 0121765598
• ISBN 13: 9780121765590
• Binding: Hardcover
• Edition number: 2
• Number of pages: 424