FOODBORNE INFECTIONS & INTOXICATIONS

Section 1: Foodborne Disease: Epidemiology and Disease Burden


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

nbsp;nbsp;Elaine Scallan, Martyn Kirk, Patricia M. Griffin


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

nbsp;nbsp;Michael B. Batz


3. Microbial Food Safety Risk Assessment

nbsp;nbsp;Anna Lammerding


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

nbsp;nbsp;Julie A. Caswell


Section 2: Foodborne Infections: Bacterial


5. Pathogen updates: Salmonella

nbsp;nbsp;Tine Hald and Henrik Wegener


6. Clostridium Perfringens Gastroenteritis

nbsp;nbsp;Ronald Labbe and V.K. Juneja


7. Vibrios

nbsp;nbsp;Anita C. Wright, Valerie J. Harwood


8. Escherichia coli

nbsp;nbsp;Teresa Estrada, Kim Hodges, Gail A. Hecht, Phillip I. Tarr


9. Campylobacter

nbsp;nbsp;Guillermo Ignacio Perez-Perez and Sabine Kienesberger


10. Yersinia

nbsp;nbsp;Truls Nesbakken


11. Listeria

nbsp;nbsp;Siyun Wang, Renato Hohl Orsi


12. Shigella

nbsp;nbsp;Benjamin Nygren, Anna Bowen


13. Streptococcal Disease

nbsp;nbsp;John Glenn Morris Jr.


14. Aeromonas and Plesiomonas

nbsp;nbsp;Christopher Grim, Amy Horneman


15. Brucellosis

nbsp;nbsp;Morris Potter


16. Cronobacter species (formerly Enterobacter sakazakii).

B. D. Tall, C. J. Grim, A.A. Franco, K. G. Jarvis, L. Hu, M. H. Kothary, V. Sathyamoorthy, G. Gopinath, S. Fanning


Section 3: Foodborne Infections: Viral


17. Noroviruses

nbsp;nbsp;Melissa Jones, Stephanie M. Karst


18. Hepatitis A

nbsp;nbsp;Umid M. Sharapov


19. Hepatitis E

nbsp;nbsp;Eyasu H. Teshale


20. Astroviruses as Foodborne Infections

Erik A Karlsson, Stacey Schultz-Cherry


21. Rotavirus

nbsp;nbsp;Paul Gastanaduy, Aron J. Hall and Umesh Parashar


22. Sapovirus

nbsp;nbsp;Aron J. Hall, Ben A. Lopman, Jan Vinjé


Section 4: Foodborne Infections: parasites, and others


23. Toxoplasma gondii

nbsp;nbsp;Marieke Opsteegh, Joke van der Giessen, Titia Kortbeek, Arie Havelaar


24. Giardia

nbsp;nbsp;Jeff Griffiths


25. Cyclospora

nbsp;nbsp;Jeff Griffiths


26. Cryptosporidium

nbsp;nbsp;Jeff Griffiths


27. Mycobacterial species

nbsp;nbsp;Michael J. Dark


28. Trichinella

nbsp;nbsp;Heather Stockdale Walden


29. Food Safety Implications of Prion Disease

nbsp;nbsp;Alan J. Young, Juergen Richt


Section 5: Intoxications


30. Clostridium botulinum

nbsp;nbsp;Kathleen Glass and Kristin M. Marshall


31. Staphylococcal Food poisoning

nbsp;nbsp;Mariza Landgraf, Maria Teresa Destro


32. Bacillus cereus

nbsp;nbsp;Tarek El-Araby, Mansel Griffiths


33. Mycotoxins

nbsp;nbsp;John I. Pitt


34. Seafood Intoxications

nbsp;nbsp;Lynn Grattan, Sailor Holobaugh, J. Glenn Morris


35. Plant Toxins

nbsp;Ahmed Mohamed Galal Osman, Amar G. Chittiboyina and Ikhlas Khan


Section 6: Policy and Prevention of Foodborne Diseases


36. Effects of food processing on disease agents

nbsp;nbsp;Alfredo C. Rodriguez


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

nbsp;nbsp;Richard H. Linton and David Z. McSwane


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

nbsp;nbsp;Neal D. Fortin


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

nbsp;nbsp;Caroline Smith DeWaal,

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 fourth edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.

Features:
Provides a summary of the

Author
J. Glenn Morris, Jr., University of Florida, Gainesville, FL, USA and Morris Potter, Consultant, Chamblee, GA, USA