Overview

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.

Full Product Details

Author:   J. Glenn Morris Jr. (Director, Emerging Pathogens Institute; Professor of Medicine (Infectious Diseases), University of Florida, Gainesville, FL, United States) ,  Morris Potter (Consultant, Chamblee, GA, USA)
Publisher:   Elsevier Science Publishing Co Inc
Imprint:   Academic Press Inc
Edition:   4th edition
Dimensions:   Width: 19.10cm , Height: 3.30cm , Length: 23.50cm
Weight:   1.130kg
ISBN:  

9780124160415

ISBN 10:   0124160417
Pages:   568
Publication Date:   25 March 2013
Audience:   Professional and scholarly ,  Professional & Vocational
Replaced By:   9780128195192
Format:   Hardback
Publisher's Status:   Active
Availability:   Manufactured on demand  
We will order this item for you from a manufactured on demand supplier.

Table of Contents

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

Reviews

This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health.Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control. --Reference & Research Book News, October 2013 The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food. In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations. --Tecnica Molitoria (Milling Technique), September 2013 (in Italian) The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications. --Industrie Alimentari (Food Industry), September 2013 (in Italian)

Author Information

Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.

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