To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.
Table of Contents
Food-associated Pathogens - Insights and Reflections. Food Associated Antimicrobial Resistance. Bacillus cereus Food Poisoning. Brucellosis. Campylobacter. Food-Borne Pathogenic Clostridia. Food Associated Pathogens Enterococci. Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli. Lessons from the Escherichia. Listeria monocytogenes. Moulds as a Threat to Food Safety. Mycobacteria. Protozoan Parasites. Salmonella: Disease burden and Sources of Infection. Shigella spp.. Staphylococcal Food Poisoning. Vibrio as a Food Pathogen. Foodborne Viruses. Yersinia.