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
* 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
"synopsis" may belong to another edition of this title.
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
Campylobacter jejuni and Related Organisms
Infrequent Microbial Infections
Part III: Intoxications
Staphylococcal Food Poisoning
Bacillus cereus Food Poisoning
Diet and Cancer
Part IV: Prevention
Microbiology of Food Preservation and Sanitation
Organizing a Safe Food Supply System
Dr. Christine Dodd is the Department Chair of Food Science in the School of Biosciences at the University of Nottingham in the UK. Dr. Dodd is an expert in applied microbiology, cross-contamination, and enteric viruses; she has published more than 100 articles and has been an invited speaker at more than 40 conferences. Dr. Tim Aldsworth is Senior Lecturer in Biotechnology in the Department of Applied Sciences and Health at Coventry University in Priory, UK. Coventry. His research expertise is in microbiological analysis of food, food safety, pathogen epidemiology, and microbial resistance. Dr. Richard Stein is a Research Scientist in the Department of Biochemistry and Molecular Pharmacology at New York University in New York City in the USA. Dr. Stein has expertise in biochemistry and molecular genetics. He is Associate Editor for Infectious Diseases as well as an editorial board member of nine journals and a highly respected speaker.
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