Foodborne Diseases

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety.

Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.

"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 and 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