Foodborne diseases:
Gespeichert in:
| Format: | Buch |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
Amsterdam [u.a.]
Acad. Pr.
2002
|
| Ausgabe: | 2. ed. |
| Schriftenreihe: | Food science and technology
|
| Schlagworte: | |
| Online-Zugang: | Inhaltsverzeichnis |
| Beschreibung: | XVI, 411 S. Ill., g raph. Darst. |
| ISBN: | 0121765598 |
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Datensatz im Suchindex
| _version_ | 1804129710902345728 |
|---|---|
| adam_text | Contents
Contributors xiii
Foreword xv
Preface xvii
Part I Principles 1
1. Disease Processes in Foodborne Illness 3
Steve L. Taylor
I. Classification of Disease Processes in Foodbome Illness 3
II. Structure and Function of the Digestive Tract 3
III. Infections 11
IV. Intoxications 18
V. Metabolic Food Disorders 22
VI. Allergy 23
VII. Idiosyncratic Illness 27
VIII. Summary 28
Bibliography 29
2. Epidemiology, Cost, and Risk of Foodborne Disease 31
Jill A. Snowdon, Jean C. Buzby, and Tanya Roberts
I. Introduction 31
II. Epidemiology of Foodbome Disease 34
III. Measuring the Cost of Foodborne Disease 43
IV. Analyzing the Risk of Foodborne Disease 47
V. The Future of Foodborne Disease 49
Disclaimer 50
Bibliography 50
Part II Infections 53
3. Salmonella 55
Jeffrey T. Cray and Paula J. Fedorka Cray
I. Overview 55
II. Characteristics of the Organism 56
III. Characteristics of the Disease 57
IV. Pathogenesis 59
V. Virulence Factors of Salmonella 61
VI. Transmission 62
VII. Isolation and Identification 63
VIII. Salmonella Surveillance 65
IX. Treatment and Prevention 66
X. Summary 67
Bibliography 67
4. Shigella 69
Keith A. Lampel and Anthony T. Maurelli
I. Introduction 69
II. Shigellosis 70
III. Taxonomy and Characteristics of Shigella 71
IV. Foodborne Transmission 73
V. Treatment and Prevention 76
VI. Summary 76
Bibliography 77
5. Escherichia coli 79
Pino M. Fratamico, James L. Smith, and Robert L Buchanan
I. Introduction 79
II. General Characteristics of Escherichia coli 80
III. Enteroinvasive Escherichia coli 81
IV. Diffusely Adherent Escherichia coli 82
V. Enteropathogenic Escherichia coli 82
VI. Enteroaggregative Escherichia coli 84
VII. Enterotoxigenic Escherichia coli 86
VIM. Enterohemorrhagic Escherichia coli 90
IX. Emerging Diarrheic Escherichia coli Groups 100
Bibliography 100
6. Campylobacter jejuni and Related Organisms 103
Sean F. Altekruse and David L. Swerdlow
I. Campylobacter jejuni 103
II. Organisms Related to Campylobacter jejuni 109
III. Summary 112
Bibliography 112
7. Yersinia enterocolitica 113
Georg Kapperud
I. Introduction 113
II. Characteristics of the Disease 113
III. Characteristics of the Organism 114
IV. Transmission via Food 115
V. Isolation and Identification 116
VI. Control and Prevention 116
VII. Summary 118
Bibliography 118
8. Clostridium perfringens 119
R. C. Labbe and V. K. Juneja
I. Introduction 119
II. Characteristics of the Disease 120
III. Characteristics of the Organism 121
IV. Transmission via Food 124
V. Isolation and Identification 124
VI. Treatment and Prevention 125
Bibliography 126
9. Vibrio 127
Riichi Sakazaki
I. Introduction 127
II. Vibrio cholerae 127
III. Vibrio parahaemolyticus 131
IV. Vibrio vulnificus 134
V. Summary 135
Bibliography 135
10. Listeria monocytogenes 137
Linda J. Harris
I. Introduction 137
II. Listeria monocytogenes 137
III. Listeriosis 140
IV. Foodborne Transmission of Listeria monocytogenes 142
V. Control in Foods 145
VI. Regulatory Control 146
VII. Isolation and Identification of Listeria monocytogenes 148
VIM. Summary 149
Bibliography 149
Suggested Web Sites 150
11. Infrequent Microbial Infections 151
Dean O. Cliver
I. Scope 151
II. Bacteria Less Commonly Foodborne than Formerly 152
III. Bacteria Rarely Transmitted via Foods 153
IV. Bacteria not Conclusively Proved to be Pathogenic
in Normal People 154
V. Concept of Emerging Foodborne Pathogens 155
VI. Summary 158
Bibliography 158
12. Viruses 161
Dean O. Cliver and Suzanne M. Matsui
I. Introduction 161
II. Hepatitis A and E Viruses 163
III. Norwalk like Gastroenteritis Viruses 165
IV. Other Gastroenteritis Viruses 167
V. Other Viruses and Food 168
VI. Detection and Monitoring 170
VII. Prevention 173
VIM. Summary 174
Bibliography 174
13. Parasites 177
J. P. Dubey, K. Darwin Murrell, and John H. Cross
I. Introduction 177
II. Meatbome Parasites 177
III. Fishbome Parasites 183
IV. Parasites Disseminated in Fecally Contaminated
Food and Water 187
V. Summary 190
Bibliography 190
Part III Intoxications 191
14. Natural toxicants 193
Steve L Taylor and Susan L Hefle
I. Introduction 193
II. Natural Sources of Toxicants in Foods 194
III. The Preoccupation with Natural Foods 194
IV. Intoxications from Naturally Occurring Toxicants 199
V. Summary 209
Bibliography 209
15. Seafood Toxins 211
Eric A. Johnson and Edward J. Schantz
I. Introduction 211
II. Overview of the Causes of Seafood Intoxications 212
III. Incidence and Economic Costs of Seafood Intoxications 213
IV. Amnesic Shellfish Poisoning (Domoic Acid) 214
V. Ciguatera Fish Poisoning 218
VI. Diarrhetic Shellfish Poisoning 219
VII. Neurotoxic Shellfish Poisoning 220
VIII. Paralytic Shellfish Poisoning 220
IX. Puffer Fish Poisoning 222
X. Pfiesteria Toxins 223
XI. Cyanobacterial Intoxications 224
XII. Scombroid (Histamine) Fish Poisoning 225
XIII. Other Finfish and Shellfish Toxins 227
XIV. Treatment and Prevention of Seafood Intoxications 227
XV. Safety Precautions for Handling Toxic Seafoods and Algae 228
XVI. Conclusions and Perspectives 228
Bibliography 229
16. Staphylococcal Food Poisoning 231
Amy C. Lee Wong and Merlin S. Bergdoll
I. Introduction 231
II. Characteristics of the Disease 232
III. Characteristics of the Organism 234
IV. Transmission via Foods 241
V. Isolation and Identification 243
VI. Treatment and Prevention 247
VII. Summary 248
Bibliography 248
17. Botulism 249
Nina Gritzai Parkinson and Keith Ito
I. Introduction 249
II. Characteristics of the Organism 249
III. Characteristics of the Disease 251
IV. Transmission via Food 251
V. Isolation and Identification of the Organism and Its Toxin 253
VI. Treatment and Prevention 255
VII. Infant Botulism 258
VIII. Therapeutic Applications 258
IX. Summary 259
Bibliography 259
18. Bacillus cereus Food Poisoning 261
Mansel W. Griffiths and Heidi Schraft
I. Introduction 261
II. Characteristics of Bacillus cereus Food Poisoning 262
III. Characteristics of the Organism 263
IV. Pathogenesis 264
V. Transmission via Food 267
VI. Isolation and Identification 268
VII. Treatment and Prevention 269
VIII. Summary 270
Bibliography 270
19. Mycotoxins 271
Fun S. Chu
I. Introduction 271
II. Production of Mycotoxin by Toxicogenic Fungi 272
III. Natural Occurrence and Toxic Effects of Selected Mycotoxins 273
IV. Modes of Action of Mycotoxins 288
V. Preventive Measures 295
VI. Concluding Remarks 298
Abbreviations 299
Bibliography 301
20. Chemical Intoxications 305
Steve L Taylor
I. Introduction 305
II. Agricultural Chemical Residues 306
III. Food Additives 310
IV. Chemicals Migrating from Packing Materials 313
V. Chemicals Produced During Processing, Storage,
Preparation, and Handling of Foods 313
VI. Inadvertent or Accidental Contaminants 314
VII. Summary 316
Bibliography 316
21. Diet and Cancer 317
Elisabeth Garcia and Carl K. Winter
I. Introduction 317
II. Incidence of Major Cancers 318
III. Carcinogens in Food 320
IV. Nutritional Factors and Cancer 322
V. Dietary Protective Factors 325
VI. Conclusion 327
Bibliography 328
Part IV Prevention 329
22. Microbiology of Food Preservation and Sanitation 331
Maha N. Hajmeer and Dean O. Cliver
I. Introduction 331
II. Food Preservation Why and How? 332
III. Sources of Foodborne Disease Agents 337
IV. Microbial Ecology of Foods 339
V. HACCP 342
VI. Predictive Microbiology 345
VII. Processing for Safety 349
VIII. Distribution and Preparation 349
IX. Inspection and Testing 350
X. Summary 351
Bibliography 352
23. Organizing a Safe Food Supply System 353
Rhona S. Applebaum, Dane T. Bernard, and Virginia N. Scott
I. What is Safe ? 353
II. Producers Role in Food Safety 355
III. Industry s Role in Food Safety 356
IV. Government s Role in Food Safety 360
V. The Role of Universities in Food Safety 369
VI. Consumers Role in Food Safety 369
VII. Summary 373
Bibliography 373
Internet URLs 373
Index 379
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| series2 | Food science and technology |
| spelling | Foodborne diseases ed. by Dean O. Cliver ... 2. ed. Amsterdam [u.a.] Acad. Pr. 2002 XVI, 411 S. Ill., g raph. Darst. txt rdacontent n rdamedia nc rdacarrier Food science and technology Foodborne Diseases cabt Food Safety cabt Food Poisoning cabt Foodborne diseases Food poisoning Lebensmittel (DE-588)4034870-2 gnd rswk-swf Lebensmittelinfektion (DE-588)4274039-3 gnd rswk-swf Ernährungskrankheit (DE-588)4015335-6 gnd rswk-swf Lebensmittelvergiftung (DE-588)4034915-9 gnd rswk-swf Krankheitsübertragung (DE-588)4384937-4 gnd rswk-swf Lebensmitteltoxikologie (DE-588)4034904-4 gnd rswk-swf Bakterien (DE-588)4004296-0 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittelmikrobiologie (DE-588)4034896-9 s DE-604 Lebensmittelvergiftung (DE-588)4034915-9 s Bakterien (DE-588)4004296-0 s Lebensmitteltoxikologie (DE-588)4034904-4 s Krankheitsübertragung (DE-588)4384937-4 s Lebensmittel (DE-588)4034870-2 s Ernährungskrankheit (DE-588)4015335-6 s Lebensmittelinfektion (DE-588)4274039-3 s Cliver, Dean O. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010116512&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Foodborne diseases Foodborne Diseases cabt Food Safety cabt Food Poisoning cabt Foodborne diseases Food poisoning Lebensmittel (DE-588)4034870-2 gnd Lebensmittelinfektion (DE-588)4274039-3 gnd Ernährungskrankheit (DE-588)4015335-6 gnd Lebensmittelvergiftung (DE-588)4034915-9 gnd Krankheitsübertragung (DE-588)4384937-4 gnd Lebensmitteltoxikologie (DE-588)4034904-4 gnd Bakterien (DE-588)4004296-0 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4274039-3 (DE-588)4015335-6 (DE-588)4034915-9 (DE-588)4384937-4 (DE-588)4034904-4 (DE-588)4004296-0 (DE-588)4034896-9 (DE-588)4143413-4 |
| title | Foodborne diseases |
| title_auth | Foodborne diseases |
| title_exact_search | Foodborne diseases |
| title_full | Foodborne diseases ed. by Dean O. Cliver ... |
| title_fullStr | Foodborne diseases ed. by Dean O. Cliver ... |
| title_full_unstemmed | Foodborne diseases ed. by Dean O. Cliver ... |
| title_short | Foodborne diseases |
| title_sort | foodborne diseases |
| topic | Foodborne Diseases cabt Food Safety cabt Food Poisoning cabt Foodborne diseases Food poisoning Lebensmittel (DE-588)4034870-2 gnd Lebensmittelinfektion (DE-588)4274039-3 gnd Ernährungskrankheit (DE-588)4015335-6 gnd Lebensmittelvergiftung (DE-588)4034915-9 gnd Krankheitsübertragung (DE-588)4384937-4 gnd Lebensmitteltoxikologie (DE-588)4034904-4 gnd Bakterien (DE-588)4004296-0 gnd Lebensmittelmikrobiologie (DE-588)4034896-9 gnd |
| topic_facet | Foodborne Diseases Food Safety Food Poisoning Foodborne diseases Food poisoning Lebensmittel Lebensmittelinfektion Ernährungskrankheit Lebensmittelvergiftung Krankheitsübertragung Lebensmitteltoxikologie Bakterien Lebensmittelmikrobiologie Aufsatzsammlung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=010116512&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT cliverdeano foodbornediseases |