Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety.
Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.
1. 3.1. Introduction - p. 65 2. 3.2. General Considerations About Routes of Transmission - p. 66 3. 3.3. Irrigation Water - p. 67 4. 3.4. Zoonotic Transmission - p. 69 5. 3.5. Foodborne Pathogens Transmitted Through Insects - p. 71 6. 3.6. The Food-Processing Environment - p. 73 7. 3.7. Cross-Contamination and Environmental Surfaces - p. 77 8. 3.8. Airborne Route and Fomites - p. 81 9. 3.9. Foodborne Pathogens With Multiple Transmission Vehicles/Routes - p. 82 10. 3.10. Superspreading - p. 86 11. 3.11. Conclusions - p. 88 12. Chapter 4. Spread of Antibiotic Resistance in Food Animal Production Systems - p. 105 13. Part 2. Pathogens Responsible For Infectious Disease - p. 130 14. Chapter 5. Salmonella - p. 133 15. 5.1. Overview - p. 133 16. 5.2. Nomenclature - p. 134 17. 5.3. Microbiological Characteristics - p. 137 18. 5.4. Host–Pathogen Interaction - p. 139 19. 5.5. Antimicrobial Resistance - p. 142 20. 5.6. Epidemiology and Surveillance - p. 144 21. 5.7. Risk Mitigation - p. 149 22. Chapter 6. Shigella - p. 171 23. Chapter 7. Escherichia coli as a Pathogen - p. 189 24. Chapter 8. Campylobacter Foodborne Disease - p. 209 25. Chapter 9. Yersinia enterocolitica - p. 223 26. Chapter 10. Clostridium perfringens - p. 235 27. Chapter 11. Vibrio - p. 243 28. Chapter 12. Listeria monocytogenes - p. 253 29. Chapter 13. Infrequent Microbial Infections - p. 277 30. Chapter 14. Viruses - p. 289 31. Chapter 15. Parasites - p. 305 32. Part 3. Intoxications - p. 324 33. Chapter 16. Naturally Occurring Toxicants in Foods - p. 327 34. Chapter 17. Seafood Toxins - p. 345 35. Chapter 18. Staphylococcal Food Poisoning - p. 367 36. Chapter 19. Botulism - p. 381 37. Chapter 20. Bacillus cereus Food Poisoning - p. 395 38. Chapter 21. Mycotoxins - p. 407 39. 21.1. Introduction - p. 407 40. 21.2. Mycotoxins and Their Clinical Effects - p. 408 41. 21.3. Mechanisms of Action of Mycotoxins - p. 428 42. 21.4. Control and Preventive Measures - p. 430 43. 21.5. Conclusion - p. 432 44. Chapter 22. Chemical Intoxications - p. 447 45. Chapter 23. Diet and Cancer - p. 459 46. Part 4. Food Sensitivities/Intolerances - p. 472 47. Chapter 24. Celiac Disease - p. 475 48. 24.1. Introduction - p. 475 49. 24.2. Pathogenesis - p. 476 50. 24.3. Epidemiology - p. 479 51. 24.4. Etiology - p. 481 52. 24.5. Pathology - p. 485 53. 24.6. Serology - p. 487 54. 24.7. Clinical Signs and Symptoms - p. 489 55. 24.8. Diagnosis - p. 492 56. 24.9. Therapy - p. 494 57. 24.10. Prognosis - p. 500 58. 24.11. Nonceliac Gluten Sensitivity - p. 501 59. 24.12. Conclusions - p. 502 60. Chapter 25. Fish: Escolar and Oilfish - p. 527 61. Index - p. 535
Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety.
Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.
1. 3.1. Introduction - p. 65 2. 3.2. General Considerations About Routes of Transmission - p. 66 3. 3.3. Irrigation Water - p. 67 4. 3.4. Zoonotic Transmission - p. 69 5. 3.5. Foodborne Pathogens Transmitted Through Insects - p. 71 6. 3.6. The Food-Processing Environment - p. 73 7. 3.7. Cross-Contamination and Environmental Surfaces - p. 77 8. 3.8. Airborne Route and Fomites - p. 81 9. 3.9. Foodborne Pathogens With Multiple Transmission Vehicles/Routes - p. 82 10. 3.10. Superspreading - p. 86 11. 3.11. Conclusions - p. 88 12. Chapter 4. Spread of Antibiotic Resistance in Food Animal Production Systems - p. 105 13. Part 2. Pathogens Responsible For Infectious Disease - p. 130 14. Chapter 5. Salmonella - p. 133 15. 5.1. Overview - p. 133 16. 5.2. Nomenclature - p. 134 17. 5.3. Microbiological Characteristics - p. 137 18. 5.4. Host–Pathogen Interaction - p. 139 19. 5.5. Antimicrobial Resistance - p. 142 20. 5.6. Epidemiology and Surveillance - p. 144 21. 5.7. Risk Mitigation - p. 149 22. Chapter 6. Shigella - p. 171 23. Chapter 7. Escherichia coli as a Pathogen - p. 189 24. Chapter 8. Campylobacter Foodborne Disease - p. 209 25. Chapter 9. Yersinia enterocolitica - p. 223 26. Chapter 10. Clostridium perfringens - p. 235 27. Chapter 11. Vibrio - p. 243 28. Chapter 12. Listeria monocytogenes - p. 253 29. Chapter 13. Infrequent Microbial Infections - p. 277 30. Chapter 14. Viruses - p. 289 31. Chapter 15. Parasites - p. 305 32. Part 3. Intoxications - p. 324 33. Chapter 16. Naturally Occurring Toxicants in Foods - p. 327 34. Chapter 17. Seafood Toxins - p. 345 35. Chapter 18. Staphylococcal Food Poisoning - p. 367 36. Chapter 19. Botulism - p. 381 37. Chapter 20. Bacillus cereus Food Poisoning - p. 395 38. Chapter 21. Mycotoxins - p. 407 39. 21.1. Introduction - p. 407 40. 21.2. Mycotoxins and Their Clinical Effects - p. 408 41. 21.3. Mechanisms of Action of Mycotoxins - p. 428 42. 21.4. Control and Preventive Measures - p. 430 43. 21.5. Conclusion - p. 432 44. Chapter 22. Chemical Intoxications - p. 447 45. Chapter 23. Diet and Cancer - p. 459 46. Part 4. Food Sensitivities/Intolerances - p. 472 47. Chapter 24. Celiac Disease - p. 475 48. 24.1. Introduction - p. 475 49. 24.2. Pathogenesis - p. 476 50. 24.3. Epidemiology - p. 479 51. 24.4. Etiology - p. 481 52. 24.5. Pathology - p. 485 53. 24.6. Serology - p. 487 54. 24.7. Clinical Signs and Symptoms - p. 489 55. 24.8. Diagnosis - p. 492 56. 24.9. Therapy - p. 494 57. 24.10. Prognosis - p. 500 58. 24.11. Nonceliac Gluten Sensitivity - p. 501 59. 24.12. Conclusions - p. 502 60. Chapter 25. Fish: Escolar and Oilfish - p. 527 61. Index - p. 535
