Foodborne Infections and Intoxications

Produk Detail:
  • Author : Anonim
  • Publisher : Elsevier
  • Pages : 928 pages
  • ISBN : 9780080454115
  • Rating : 5/5 from 1 reviews
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Download or Read online Foodborne Infections and Intoxications full in PDF, ePub and kindle. this book written by Anonim and published by Elsevier which was released on 11 October 2011 with total page 928 pages. We cannot guarantee that Foodborne Infections and Intoxications book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. * A summary of the foods most association with human infections * A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure * A 'historical to present-day' section * A description of the infection in humans and animals, including reservoirs and the mode of transmission

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Anonim
  • Publisher : Elsevier
  • Release : 11 October 2011
GET THIS BOOK Foodborne Infections and Intoxications

The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne

Food borne Infections and Intoxications

Food borne Infections and Intoxications
  • Author : Hans Riemann,Frank L. Bryan
  • Publisher : Unknown
  • Release : 21 January 1979
GET THIS BOOK Food borne Infections and Intoxications

Abstract: 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

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Michael B. Batz
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Understanding the relative public health impact of major microbiological hazards across the food supply is critical for a risk-based national food safety system. This chapter presents a systematic national assessment of which pathogens in which foods cause the greatest disease burden in the United States. Estimates of public health impact using integrated measures such as cost of illness and quality-adjusted life years (QALYs) incorporate long-term health outcomes excluded from acute disease incidence estimates and allow for comparison of diseases with

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Tarek F. El-Arabi,Mansel W. Griffiths
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Bacillus cereus is a gram-positive, rod-shaped, spore-forming bacterium that has the ability to grow at a variety of temperatures and pH. Two types of illnesses arise as a result of consumption of food contaminated with B. cereus, emetic and diarrheal. The emetic syndrome is usually associated with starchy foods such as fried rice, pasta, etc. The illness is caused due to the ingestion of a pre-formed toxin in food (i.e., intoxication). The diarrheal syndrome, on the other hand, is

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Anna Lammerding
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Microbial food safety risk assessment is a systematic approach to aid our understanding of complex food systems and to translate the potential presence of pathogens in the food production, processing, and preparation environments into statements of the likelihood and magnitude of a food safety risk, in terms of adverse public health outcomes. The Codex Alimentarius Commission, the international body responsible for defining risk assessment principles and practices for all foodborne hazards, endorses a framework for risk assessment that provides a

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Morris E. Potter
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Brucellosis has a wide spectrum of clinical manifestations which may last from several days to more than a year. It is often misdiagnosed, which results in inadequate therapy and prolonged illness as brucellosis requires protracted combined antimicrobial treatment. Although brucellosis rarely is fatal, it can be severely debilitating and disabling. The 10 recognized Brucella species have variable host preferences but most also are pathogenic for humans. Virulence mostly resides in its ability to enter, survive and replicate within host cells. Complete

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Mariza Landgraf,Maria Teresa Destro
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Staphylococcal food poisoning is one of the most prevalent foodborne diseases worldwide. It is caused by the ingestion of food containing preformed toxins (staphylococcal enterotoxins [SEs]) produced mainly by enterotoxigenic Staphylococcus aureus. SEs are potent superantigens, but staphylococcal food poisoning is caused by the emetic activity they also show. Humans and other animals are the primary reservoirs of the microorganism. S. aureus is highly resistant to environmental conditions, being able to grow and produce staphylococcal enterotoxins at low water activity;

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Richard H. Linton,David Z. McSwane
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

The size and complexity of the food industry’s transportation, retail, and food service sectors are immense. Over 16 million Americans are employed in over 1 million retail establishments nationwide, contributing more than $1 trillion to the US economy every year. Similar to growers and food manufacturers, food employees working in food transit, food service, and retail food establishments have a responsibility to use proper food handling practices that reduce foodborne illness risks. The Centers for Disease Control and Prevention (CDC) has identified

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : J. Glenn Morris
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Streptococci (specifically, Lancefield group A streptococci, or Streptococcus pyogenes) are among the most common bacterial causes of pharyngitis. The microorganism is generally transmitted by respiratory droplets, fomites, or direct contact with infected skin lesions. However, streptococci can also be transmitted by food, with infected persons developing signs and symptoms of pharyngitis; CDC has estimated that there are over 10,000 such cases annually in the United States. In reported outbreaks infected food handlers have generally been the source of contamination, and there

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Melissa Jones,Stephanie M. Karst
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Human noroviruses are a major cause of gastroenteritis outbreaks worldwide and are the most common cause of foodborne disease outbreaks. Moreover, they are significant contributors to severe childhood diarrhea in developing nations. Norovirus outbreaks are extremely challenging to control for multiple reasons: They are (i) highly contagious and spread through multiple routes of transmission including person-to-person and upon exposure to contaminated food, water, fomites, or aerosolized vomitus particles; (ii) extremely stable in the environment; (iii) resistant to many common disinfectants

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Paul A. Gastañaduy,Aron J. Hall,Umesh D. Parashar
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Rotavirus is the leading cause of severe childhood diarrhea worldwide. Person-to-person spread is the most common mode of transmission, and foodborne disease and outbreaks are infrequently associated with rotavirus. In the United States, rotavirus is thought to cause less than 1% of all foodborne illness, with an estimated 15,433 cases of gastroenteritis and 34 hospitalizations being associated with foodborne rotavirus infections annually. Still, the economic burden of foodborne rotavirus disease is approximately $18 million in direct health care costs and lost productivity. As is

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Neal D. Fortin
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Science-based, preventive regulation was slow in coming to food law. It took more than half a century from the development of Hazard Analysis and Critical Control Point (HACCP) in the 1950s for Congress to direct the Food and Drug Administration (FDA) to apply comprehensive, science-based, preventive controls across the food supply. Full implementation will likely take several years, but the FDA Food Safety Modernization Act (FSMA) signed into law on January 4, 2011, provides FDA with a mandate to shift the focus

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
  • Author : Teresa Estrada-Garcia,Kim Hodges,Gail A. Hecht,Phillip I. Tarr
  • Publisher : Elsevier Inc. Chapters
  • Release : 06 March 2013
GET THIS BOOK Foodborne Infections and Intoxications

Escherichia coli are leading causes of diarrhea in children from less developed areas of the world and in travelers from industrialized countries visiting these regions. They are increasingly recognized as pathogens in high income countries, where the mode of transmission is frequently via food and waterborne vehicles. Based on their pathogenic phenotypes and the diseases that they cause, diarrheagenic E. coli have been classified into 6 groups: enteropathogenic (EPEC), enterotoxigenic (ETEC), enteroinvasive (EIEC), enteroaggregative (EAEC), diffusely adherent (DAEC), and Shiga toxin