Foodborne Diseases, Second Edition (Food Science and Technology)

Foodborne disease is a widespread and ever-increasing public health problem, affecting developed and developing countries worldwide. Highly publicized outbreaks of foodborne infections and intoxications in recent years have heightened public awareness of this threat, so now more than ever it is necessary to understand the principles and impact of foodborne diseases. This second edition of Foodborne Diseases deals with four aspects of the topic: Principles, Infections, Intoxications and Prevention - in an easy-to-read style. Chapters are clearly illustrated with an increased number of diagrams and tables, and the work is extensively indexed for use as a desk reference. Contributing authors are from America, Canada, Europe and Japan, and this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases. CONTENTS OF FOODBORNE DISEASES, SECOND EDITION 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 SystemHans P. Riemann is the author of 'Foodborne Diseases, Second Edition (Food Science and Technology)', published 2002 under ISBN 9780121765590 and ISBN 0121765598.