Description

lt;i>Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Auteur

Professor Santos García, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA

Professor Ronald G. Labbé, Department of Food Science, University of Massachusetts, Amherst, USA

Texte du rabat

Guide to
Foodborne Pathogens, second edition
Edited by Ronald G. Labbé and Santos García

Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and
new detection methods developed. Regulation by federal bodies has increased, impacting global trade as well as public health.

Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogens bacteria, viruses, and parasitesmost commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also
features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.

This second edition has been comprehensively revised: existing chapters have been updated
and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on
both established and new and emerging pathogens. Guide to Foodborne Pathogens provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue.

About the
Editors

Professor
Ronald G. Labbé,
Department of Food Science, University of Massachusetts, Amherst, Massachusetts

Professor
Santos García,
Department of Microbiology and Immunology, Autonomous University of Nuevo Leon,
Monterrey, NL, Mexico

Also available from Wiley

Food Irradiation Research and
Technology, second edition

Christopher H.
Sommers and Xuetong Fan (Editors) / ISBN
978-0-8138-0209-1

Decontamination of Fresh and
Minimally Processed Produce
Vicente M. Gomez-Lopez (Editor) / ISBN 978-0-8138-2384-3

Food Safety: The Science of Keeping
Food Safe
Ian C. Shaw / ISBN 978-1-4443-3722-8

Résumé
Guide to Foodborne Pathogens covers pathogensbacteria, viruses, and parasitesthat are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Contenu
Contributors vii

1 Globalization and epidemiology of foodborne disease 1
Ewen C. D. Todd

2 Staphylococcus aureus 26
Reginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent

3 Listeria monocytogenes 45
Catherine W. Donnelly and Francisco Diez-Gonzalez

4 Bacillus cereus 75
Toril Lindbäck and Per Einar Granum

5 Clostridium perfringens 82
Norma L. Heredia and Ronald G. Labbé

6 Clostridium botulinum 91
Barbara M. Lund and Michael W. Peck

7 Salmonella 112
Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak

8 Shigella species 138
Keith A. Lampel

9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148
Salina Parveen and Mark L. Tamplin

10 Yersinia enterocolitica 177
Saumya Bhaduri and James L. Smith

11 Campylobacter 188
Santos Garcia and Norma L. Heredia

12 Arcobacter and Helicobacter 197
Irene V. Wesley

13 Brucella 210
Axel Cloeckaert and Michel S. Zygmunt

14 Escherichia coli 222
Peter Feng

15 Cronobacter spp. (formerly Enterobacter sakazakii) 241
Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning

16 Aflatoxins and Aspergillus flavus 257
Deepak Bhatnagar and Santos Garcia

17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273
Andreia Bianchini and Lloyd B. Bullerman

18 Other moulds and mycotoxins 284
Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué

19 Foodborne protozoa 303
Ynes R. Ortega and Martin Kváè

20 Taenia solium, Taenia saginata and Taenia asiatica 317
Ana Flisser Steinbruch

21 Other foodborne helminthes 329
M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga

22 Foodborne viruses 352
Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon

23 Seafood toxins 377
James M. Hungerford

24 Prion diseases 399
Debbie McKenzie and Judd Aiken

25 Forthcoming new technologies for microbial detection 414
Arun K. Bhunia

26 Stress adaptation, survival and recovery of foodborne pathogens 422
Alissa M. Wesche and Elliot T. Ryser

27 Microbial biofilms and food safety 438
L. A. McLandsborough

28 Bacteriophage biocontrol 448
Lars Fieseler and Martin J. Loessner

Index 457

Informations sur le produit

Titre:	Guide to Foodborne Pathogens
Éditeur:	Ronald G. Labbé Santos García
Auteur:
Code EAN:	9781118684832
ISBN:	978-1-118-68483-2
Format:	eBook (epub)
Editeur:	Wiley-Blackwell
Genre:	Autres
nombre de pages:	488
Parution:	12.07.2013
Année:	2013
Auflage:	2. Aufl.
Sous-titre:	Englisch
Taille de fichier:	4.3 MB