Foodborne Diseases

This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables.It also adopts a more global view, and the list of contributors is more international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases.

"Provides an update of knowledge regarding infectious and toxic food pathogens. It is intended as a reference for readers concerned about the global impact of foodborne diseases."- Food Science & Technology Abstracts, 2004"I unequivocally recommend this book to be available in schools and institutions concerned with food safety. Graduate and undergraduate students, and professionals involved in areas such as epidemiology, food industry and catering, and those whose major responsibility is to dictate the government policies of food protection, especially in developing countries, would take advantage of the updated content, structure and easily readable presentation of this book."-Dr. Eduardo Fernandez Escartín, Professor of Graduate Research in Food Safety, Autonomous University of Querétaro, Mexico"The writing style and presentation of the material allow the material to be readily grasped and understood."-SAMUEL PALUMBO, NATIONAL CENTER FOR FOOD SAFETY AND TECHNOLOGY