Guide To Foodborne Pathogens

Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness. Guide to Foodborne Pathogens, second edition Edited by Ronald G. Labbé and Santos García Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and new detection methods developed. Regulation by federal bodies has increased, impacting global trade as well as public health. Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogens – bacteria, viruses, and parasites–most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. This second edition has been comprehensively revised: existing chapters have been updated and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. Guide to Foodborne Pathogens provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue. About the Editors Professor Ronald G. Labbé, Department of Food Science, University of Massachusetts, Amherst, Massachusetts Professor Santos García, Department of Microbiology and Immunology, Autonomous University of Nuevo Leon, Monterrey, NL, Mexico Also available from Wiley Food Irradiation Research and Technology, second edition Christopher H. Sommers and Xuetong Fan (Editors) / ISBN 978-0-8138-0209-1 Decontamination of Fresh and Minimally Processed Produce Vicente M. Gomez-Lopez (Editor) / ISBN 978-0-8138-2384-3 Food Safety: The Science of Keeping Food Safe Ian C. Shaw / ISBN 978-1-4443-3722-8 Guide to Foodborne Pathogens 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.