Food Associated Pathogens

Edited by Wilhelm Tham, Marie Louise Danielsson-Tham

© 2013 – CRC Press

354 pages | 3 Color Illus. | 29 B/W Illus.

Purchasing Options:
Hardback: 9781466584983
pub: 2013-09-24
US Dollars$104.95
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About the Book

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

Subject Categories

BISAC Subject Codes/Headings:
MED022090
MEDICAL / Infectious Diseases
SCI045000
SCIENCE / Life Sciences / Biology / Microbiology
TEC012000
TECHNOLOGY & ENGINEERING / Food Science