Foodborne Infections and Intoxications 4th Edition by Glen Morris – Ebook PDF Instant Download/Delivery: 0123914767, 9780123914767
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ISBN 10: 0123914767
ISBN 13: 9780123914767
Author: Glen Morris
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.
Foodborne Infections and Intoxications 4th Table of contents:
Section 1: Foodborne Disease: Epidemiology and Disease Burden
Chapter 1. Estimates of Disease Burden Associated with Contaminated Food in the United States and Globally
Introduction
Estimates of foodborne disease in the United States
Estimation in other countries
Global efforts
Methodological considerations
Conclusions
References
Chapter 2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations
Introduction
Integrated measures of disease burden
Methods of foodborne illness source attribution
Analysis of US outbreak data for food source attribution
Assessing the applicability of outbreak-derived attribution estimates
Acknowledgments
References
Chapter 3. Microbial Food Safety Risk Assessment
Introduction
Background
Managing microbial food safety risks
The risk assessment framework
Risk assessment approaches
Summary
References
Chapter 4. Development of Risk-based Food Safety Systems for Foodborne Infections and Intoxications
Introduction
Building blocks for a risk-based food safety system
Elements of a risk-based food safety system
Challenges in implementing risk-based food safety systems
Summary
References
Section 2: Foodborne Infections: Bacterial
Chapter 5. Pathogen Updates: Salmonella
Introduction
The disease in man
Microbiology
Source attribution: approaches and discussion of studies
Prevention and control
Conclusions
References
Chapter 6. Clostridium perfringens Gastroenteritis
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 7. Vibrios
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
Conclusions
References
Chapter 8. Escherichia coli
Introduction
Enterohemorrhagic E. coli (EHEC)
Enterotoxigenic E. coli (ETEC)
Enteropathogenic E. coli (EPEC)
Enteroaggregative E. coli (EAEC)
Enteroinvasive E. coli (EIEC)
Diffusely adhering E. coli (DAEC)
The 2011 Escherichia coli O104:H4 outbreak
Acknowledgments
References
Chapter 9. Campylobacter
Introduction
The acute clinical illness
Sequels of infection
Genetics, characteristics and evolution
Diagnosis and identification
Typing schemes
Exposure pathways—risk factors for human illness
Treatment indication and antimicrobial usage
Point of entry into the food supply and prevention
Other Campylobacter species
Acknowledgments
References
Chapter 10. Yersinia
Introduction
Clinical features of illness associated with infection in humans
Microbiology
Exposure pathways
Prevention and control
References
Chapter 11. Listeria
Introduction
Microbiological characteristics of Listeria spp.
Nature of infection in man and animals
Risks of Listeria monocytogenes contamination
Prevention and control of listeriosis
Concluding remarks
References
Chapter 12. Shigella
Introduction
Clinical features of illness associated with infection
Microbiology
Exposure pathways
Prevention and control
References
Chapter 13. Streptococcal Disease
Introduction
Clinical presentation
Microbiology
Exposure pathways
Prevention and control
References
Chapter 14. Aeromonas and Plesiomonas
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 15. Brucellosis
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
Acknowledgments
References
Chapter 16. Cronobacter Species (formerly Enterobacter sakazakii)
Introduction
Clinical features of illness associated with infection
Microbiology
Exposure pathways
Prevention and control
References
Section 3: Foodborne Infections: Viral
Chapter 17. Noroviruses
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 18. Hepatitis A
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 19. Hepatitis E
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 20. Astroviruses as Foodborne Infections
Introduction
Clinical features of illness
Microbiology
Exposure pathways
Prevention and control
References
Chapter 21. Rotavirus
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 22. Sapovirus
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Section 4: Foodborne Infections: Parasites and Others
Chapter 23. Toxoplasma gondii
Introduction
Toxoplasmosis
Microbiology
Exposure pathways
Prevention and control
References
Chapter 24. Mycobacterial Species
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Chapter 25. Trichinella
Introduction
Clinical features
Biology of Trichinella
From farm to fork
Control and prevention
References
Chapter 26. Food Safety Implications of Prion Disease
Introduction
Clinical features
Microbiology
Exposure pathways
Prevention and control
References
Section 5: Intoxications
Chapter 27. Clostridium botulinum
Introduction
Characteristics of the disease
Microbiology
Exposure pathways
Prevention and control
References
Chapter 28. Staphylococcal Food Poisoning
Introduction
Clinical features
The microorganism
Exposure pathways
Prevention and control
Conclusions
References
Chapter 29. Bacillus cereus
Introduction
Clinical features of Bacillus cereus food poisoning
Characteristics of Bacillus cereus
Presence of B. cereus in foods
Treatment and prevention
References
Chapter 30. Mycotoxins
Introduction
Aflatoxins
Ochratoxin A
Fumonisins
Deoxynivalenol (DON)
Zearalenone
Methodology in mycotoxin detection
References
Chapter 31. Seafood Intoxications
Introduction
Ciguatera fish poisoning (CFP)
Paralytic shellfish poisoning (PSP)
Neurotoxic shellfish poisoning (NSP)
Amnesic shellfish poisoning (ASP)
Diarrheic shellfish poisoning (DSP)
Tetrodotoxin poisoning/puffer fish poisoning
Scombroid poisoning
Prevention of seafood intoxication
References
References related to Figure 31.1 (all accessed on 1/24/2012)
Chapter 32. Plant Toxins
Introduction
Alkaloids
Cyanogenic glycosides
Glucosinolates and isothiocyanates
Furanocoumarins
Conclusion
References
Section 6: Policy and Prevention of Foodborne Diseases
Chapter 33. Effects of Food Processing on Disease Agents
Introduction
Measurement of the microbial population density
Relationship between the microbial population density and the probability of failure
Initial population density or bioburden
Reduction of the population density
Cleaning
Post-process growth
Conclusion
References
Chapter 34. Food Safety Post-processing: Transportation, Supermarkets, and Restaurants
Introduction
Transportation of food
Retail and food service
Food safety management programs for transportation, retail, and food service
FDA Food Modernization Act
Education, training, and food safety culture
References
Chapter 35. HACCP and Other Regulatory Approaches to Prevention of Foodborne Diseases
Introduction
Hazard Analysis and Critical Control Point (HACCP)
Pre-HACCP implementation of systems control
HACCP implementation
FSMA and new science-based, preventive controls
Some points about compliance
Conclusion
References
Chapter 36. The Legal Basis for Food Safety Regulation in the USA and EU
Introduction
Early food laws in the United States
Meat, poultry, and eggs
Non-animal products, dairy, and seafood
Pesticides and food additives
A modern food safety system
Development of food safety law in the European Union
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