Foodborne Diseases

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.

Contents

• 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.