Foodborne Infections and Intoxications

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.

Provides a summary of the

Section 1: Foodborne Disease: Epidemiology and Disease Burden

1. Estimates of disease burden associated with contaminated food in the United States and globally

2. The Foods Most Often Associated with Major Foodborne Pathogens: Attributing Illnesses to Food Sources and Ranking Pathogen/Food Combinations

3. Microbial Food Safety Risk Assessment

4. Development of Risk-Based Food Safety Systems for Foodborne Infections and Intoxications

Section 2: Foodborne Infections: Bacterial

5. Pathogen updates: Salmonella

6. Clostridium Perfringens Gastroenteritis

7. Vibrios

8. Escherichia coli

9. Campylobacter

10. Yersinia

11. Listeria

12. Shigella

13. Streptococcal Disease

14. Aeromonas and Plesiomonas

15. Brucellosis

16. Cronobacter species (formerly Enterobacter sakazakii).

Section 3: Foodborne Infections: Viral

17. Noroviruses

18. Hepatitis A

19. Hepatitis E

20. Astroviruses as Foodborne Infections

21. Rotavirus

22. Sapovirus

Section 4: Foodborne Infections: parasites, and others

23. Toxoplasma gondii

24. Giardia

25. Cyclospora

26. Cryptosporidium

27. Mycobacterial species

28. Trichinella

29. Food Safety Implications of Prion Disease

Section 5: Intoxications

30. Clostridium botulinum

31. Staphylococcal Food poisoning

32. Bacillus cereus

33. Mycotoxins

34. Seafood Intoxications

35. Plant Toxins

Section 6: Policy and Prevention of Foodborne Diseases

36. Effects of food processing on disease agents

37. Food safety post-processing: transportation, supermarkets, restaurants

38. HACCP and other regulatory approaches to prevention of foodborne diseases

39. The legal basis for food safety regulation in the US and EU