Inhaltsangabe

Contributors vii
1 Globalization and epidemiology of foodborne disease 1
Ewen C. D. Todd
2 Staphylococcus aureus 26
Reginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent
3 Listeria monocytogenes 45
Catherine W. Donnelly and Francisco Diez-Gonzalez
4 Bacillus cereus 75
Toril Lindbäck and Per Einar Granum
5 Clostridium perfringens 82
Norma L. Heredia and Ronald G. Labbé
6 Clostridium botulinum 91
Barbara M. Lund and Michael W. Peck
7 Salmonella 112
Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak
8 Shigella species 138
Keith A. Lampel
9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148
Salina Parveen and Mark L. Tamplin
10 Yersinia enterocolitica 177
Saumya Bhaduri and James L. Smith
11 Campylobacter 188
Santos Garcia and Norma L. Heredia
12 Arcobacter and Helicobacter 197
Irene V. Wesley
13 Brucella 210
Axel Cloeckaert and Michel S. Zygmunt
14 Escherichia coli 222
Peter Feng
15 Cronobacter spp. (formerly Enterobacter sakazakii) 241
Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning
16 Aflatoxins and Aspergillus flavus 257
Deepak Bhatnagar and Santos Garcia
17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273
Andreia Bianchini and Lloyd B. Bullerman
18 Other moulds and mycotoxins 284
Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué
19 Foodborne protozoa 303
Ynes R. Ortega and Martin Kváè
20 Taenia solium, Taenia saginata and Taenia asiatica 317
Ana Flisser Steinbruch
21 Other foodborne helminthes 329
M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga
22 Foodborne viruses 352
Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon
23 Seafood toxins 377
James M. Hungerford
24 Prion diseases 399
Debbie McKenzie and Judd Aiken
25 Forthcoming new technologies for microbial detection 414
Arun K. Bhunia
26 Stress adaptation, survival and recovery of foodborne pathogens 422
Alissa M. Wesche and Elliot T. Ryser
27 Microbial biofilms and food safety 438
L. A. McLandsborough
28 Bacteriophage biocontrol 448
Lars Fieseler and Martin J. Loessner
Index 457

Klappentext

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.