Guide to Foodborne Pathogens 2nd Edition PDF

Guide to Foodborne Pathogens, 2nd Edition

Guide To Foodborne Pathogens 2Nd Edition Pdf

By Ronald G. Labbé and Santos García

Guide to Foodborne Pathogens 2nd Edition PDF 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.

Table of Contents

1 Globalization and epidemiology of foodborne disease

2 Staphylococcus aureus

3 Listeria monocytogenes

4 Bacillus cereus

5 Clostridium perfringens

6 Clostridium botulinum

7 Salmonella

8 Shigella species

9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae

10 Yersinia enterocolitica

11 Campylobacter

12 Arcobacter and Helicobacter

13 Brucella

14 Escherichia coli

15 Cronobacter spp. (formerly Enterobacter sakazakii)

16 Aflatoxins and Aspergillus flavus

17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods

18 Other moulds and mycotoxins

19 Foodborne protozoa

20 Taenia solium, Taenia saginata and Taenia asiatica

21 Other foodborne helminthes

22 Foodborne viruses

23 Seafood toxins

24 Prion diseases

25 Forthcoming new technologies for microbial detection

26 Stress adaptation, survival and recovery of foodborne pathogens

27 Microbial biofilms and food safety

28 Bacteriophage biocontrol

Index 457

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