Microbial Food Contamination: 2nd Edition (Hardback) book cover

Microbial Food Contamination

2nd Edition

Edited by Charles L. Wilson, Ph.D.

CRC Press

632 pages | 57 B/W Illus.

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Hardback: 9780849390760
pub: 2007-10-08
eBook (VitalSource) : 9780429126901
pub: 2007-10-08
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Divided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in today’s global market. The first section introduces new insights into the pathogenic effect of E. coli, viral diseases, and protozoan parasites, as well as prions and other zoonotic diseases. It discusses mycotoxins and aflatoxins, particularly the carcinogenicity of aflatoxin B1 and the chemoprevention of liver cancer.

Detection, Monitoring, and Control

Presenting recent advances in the detection and monitoring of foodborne pathogens, section two reviews rapid electrochemical biosensors, new methods to detect prion diseases, and the use of polymerized chain reaction (PCR) for detection, identification, and typing of microorganisms. Section three examines control and prevention measures including Kosher and Halal food laws, and the use of naturally occurring antimicrobials, irradiation, and other physical control strategies. It also considers the genetic and biochemical control of aflatoxigenic fungi.

International Regulation and Trade

Globalization reduces traditional geographic borders that once prohibited pathogens from spreading and increases the risk of transnational outbreaks. The impact of this trend on international trade is evaluated in section four with a look at the implications of mad cow disease on the beef trade. It also provides an overview of programs to mitigate contamination such as the Codex Alimentarius and the International Food Safety Authorities Network.


Addressing the most frightening aspect of microbial contamination, section five explores bioterrorism and the different chemical, radiological, and biological agents that could be employed to deliberately contaminate food. Contributors take a critical look at present food protection strategies and propose a Food Defense Plan that can reduce vulnerability.


(translated from French)"Dedicated to microbiological contamination of food, the book discusses the different types of contaminants (Escheria enterohemorrhagique coli, viruses, protozoa, Fusarium verticillioides, fumonisins, aflotoxines B1) and foodborne illness emergentes. Similarly, the methods of control and detection, and means of control are reviewed (antimicrobial technology of food security and conservation, controles biochemical and genetics of fungi producing aflatoxins, kosher and halal products). The last part of the book addresses the biological contamination in terms of bioterrorism."


"…the Editor is to be congratulated on assembling some diverse, up-to-date and unexpected subjects into the book… two main sections deal with Detection, monitoring and control, and international regulation and trade. The author list is international and the information relevant, with new technologies being objectively described. At $159.95, the book is excellent value."

Glenn Gibson, Society for General Microbiology, Feb. 2009

Table of Contents

Instances and Nature of Microbial Food Contamination

PulseNet and Emerging Foodborne Diseases, E.M. Ribot, E. Hyytia-Trees, and K. Cooper

Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coli—Some New Insights, G.D. Armstrong

Viruses and Protozoan Parasites in Food, D.O. Cliver

Prions in the Food Chain, R.J. Buckner and D.M. Asher

Toxicity of Fumonisins, Mycotoxins from Fusarium verticillioides, K.A. Voss, R.T. Riley, and

J.B. Gelineau-van Waes

Molecular and Biochemical Mechanisms of Action of Acute Toxicity and Carcinogenicity Induced by Aflatoxin B1 and of the Chemoprevention of Liver Cancer, A.A. Stark

Detecting and Monitoring Microbial Food Contamination

Rapid Methods for Detecting Microbial Contaminants in Foods: Past, Present, and Future, D.Y.C. Fung

Rapid Electrochemical Biosensors for the Identification and Quantification of Bacteria, J. Rishpon and T. Neufeld

Applications of the Polymerase Chain Reaction for Detection, Identification, and Typing of Food-Borne Microorganisms, P.M. Fratamico and S. Kawasaki

Advances in Prion Detection, R. Morales, D. González, C. Soto, and J.Castilla

Control of Microbial Food Contamination

The Kosher and Halal Food Laws and Potential Implications for Food Safety, J.M. Regenstein, M.M. Chaudry, and C.E. Regenstein

Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobialsm, L.R. Beuchat

Intervention Technologies for Food Safety and Preservation, V.K. Juneja, S. Sheen, and G. Tewari

Genetic and Biochemical Control of Aflatoxigenic Fungi, D. Bhatnagar, K. Rajasekaran, R. Brown, J.W. Cary, J. Yu, and T.E. Cleveland

Microbial Food Contamination and International Trade

Mad Cow Disease and International Trade, R.A. LaBudde and E.V. LaBudde

Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants, M.D. McElvaine

Zoonotic Diseases Risk Assessment and Mitigation, M. Sanaa and H.O. Mohammed

The Codex Alimentarius: What It is and Why It is Important, H.M. Wehr

The International Food Safety Authorities Network, M.A. Miller, K. Viswanathan, and J.Schlundt

Bioterrorism and Microbial Food Contamination

Biological Contamination of Food, B. Rasco and G.E. Bledsoe Index

Subject Categories

BISAC Subject Codes/Headings:
MEDICAL / Toxicology