Food-borne Infections and Intoxications

The principles of foodborne disease and it causes, transmission and control are presented in a comprehensive reference for students and professionals in food science and public health. Part I examines basic concepts and practices of epidemiology as related to foodborne disease. The magnitude of the foodborne disease problem, patterns of disease outbreak, and chains of infection are discussed. Part II describes the nature, detection, prevention and control of foodborne infections from Salmonella, Clostridium, Vibrio and other bacteria, as well as viral and parasitic infections. Part III reviews intoxications of microbial origin including botulism, staphylococcal intoxications, Bacillus cereus gastroenteritis, and mycotoxicoses. In Part IV, techniques for the safe processing and preservation of foods are presented. These methods prevent foodborne diseases and ensure the consumer of a healthy food supply.