Foodborne infections and intoxications:
Saved in:
| Other Authors: | |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Amsterdam [u.a.]
Elsevier
2006
|
| Edition: | 3. ed. |
| Series: | Food science and technology, international series
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Item Description: | Includes bibliographical references and index. - Previous ed.: New York: Academic, 1979 |
| Physical Description: | XIV, 903 S. Ill., Tab. 25cm |
| ISBN: | 012588365X 9780125883658 |
Staff View
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| 650 | 7 | |a Food Microbiology |2 cabt | |
| 650 | 7 | |a Food Poisoning |2 cabt | |
| 650 | 7 | |a Foodborne Diseases |2 cabt | |
| 650 | 4 | |a Aliments - Microbiologie | |
| 650 | 4 | |a Intoxications alimentaires | |
| 650 | 4 | |a Maladies d'origine alimentaire | |
| 650 | 4 | |a Foodborne diseases | |
| 650 | 4 | |a Food poisoning | |
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| adam_text | Contents
Contributors x
Preface to the third edition xiii
Preface to the second edition xv
Preface to the first edition xvi
Dedication xvii
PART I Incidence of Foodborne Disease 1
1 Epidemiology of foodborne diseases 3
Philip H. Kass and Hans P. Riemann
1. Introduction 3
2. Historical aspects 5
3. Contemporary problems 5
4. Epidemiological investigations of foodborne diseases 10
Bibliography 24
2 Microbial food safety risk assessment 27
Anna M. Lammerding and Ewen C. D. Todd
1. Introduction 27
2. Movement away from traditional methods to evaluate the safety
of food 29
3. Managing risk through risk assessment 30
4. Risk assessment for microbial hazards 34
5. Conducting a risk assessement 35
6. Applications of microbial risk assessment techniques for food safety . 45
7. Summary 47
Bibliography 49
PART II Foodborne Infections 55
3 Salmonella infections 57
Kdre Molbakjohn E. Olsen, and Henrik C. Wegener
1. Historical aspects and contemporary problems 57
2. Characteristics of Salmonella 67
ts
3. Nature of the infection in man and animals 78
4. Prevalence of Salmonella in foods and feeds principles for control ... 88
5. Foods most often associated with human infections 103
6. Epidemiology of salmonellosis 103
7. Principles of detection ofSalmonella 109
Bibliography 1 $
4 Clostridium perfringens gastroenteritis 137
R. G. Labbeand V. K.Juneja
1. Historical aspects and contemporary problems 137
2. Characteristics of the organism 138
3. Nature of the disease 148
4. Epidemiology 152
5. C. perfringens enterotoxin 156
6. Detection of the organism and enterotoxin 157
Bibliography 164
5 Vibrio infections 185
Riichi Sakazaki, Charles Kaysner, and Carlos Abeytajr
1. Vibrio parahaemolyticus 185
2. Vibrio vulnificus 191
3. Vibriocholerae 193
Bibliography 198
6 Escherichia coli 205
Pina M. Fratamico and James L. Smith
1. Introduction 205
2. Characteristics of Escherichia coli 207
3. Enteroinvasive Escherichia coli (EIEC) 208
4. Diffusely adherent Escherichia coli (DAEC) 210
5. Enteroaggregative Escherichia coli (ESEC) 210
6. Enterotoxigenic Escherichia coli (ETEC) 214
7. Enteropathogenic Escherichia coli (EPEC) 222
8. Enterohemorrhagic Escherichia coli (EHEC) 224
Bibliography 239
7 Campy lobacter jejuni and related pathogens 259
Sean F. Altekruse and Guillermo I. Perez Perez
1. Campy lobacter jejuni 259
2. Related organisms 270
3. Summary 276
Bibliography 276
8 Yersinia infections 289
Truls Nesbakken
1. Historical aspects and contemporary problems 289
2. Classification 290
3. Differentiation of Y. enterocolitica from other Yersinia species 290
4. Virulence factors 292
5. Ability to survive and grow 292
6. Nature of the infection in man 293
7. Nature of infection or earner state in animals 294
8. Foods most often associated with sporadic cases and outbreaks ... 296
9. Sporadic cases 297
10. Outbreaks 299
11. Principles of detection 300
Bibliography 302
9 Listeria monocytogenes infections 313
Franco Pagotto, Nathalie Corneau, and Jeff Farber
1. Historical aspects and contemporary problems 313
2. Characteristics of Listeria 314
3. Nature of Infection in man and animals 320
4. Prevalence of Listeria in foods, feeds and water 320
5. Foods most often associated with human infections 327
6. Principles of detection of Listeria 328
7. Treatment and prevention of listeriosis 330
Bibliography 331
10 Infections with other bacteria 341
Maha N. Hajmeer and Daniel Y. C. Fung
1. Introduction 341
2. Synopses of individual bacteria 342
3. Conclusion 362
Bibliography . . 363
11 Infections with viruses and prions 367
Dean O. Cliver, Suzanne M. Matsui, and Michael Casteel
1. Historical aspects and contemporary problems 367
2. Hepatitis A Virus (HAV) 369
3. Hepatitis E Virus (HEV) 379
4. Noroviruses 385
5. Rotaviruses 393
6. Enteroviruses 398
7. Other viruses 402
8. Surrogates 405
9. Prions 409
10. Overview 415
Bibliography 416
12 Foodborne parasites 449
J. P. Dubey, K. D. Murrell, andj. H. Cross
1. Introduction 449
2. Meatborne protozoa and helminths 449
3. Fishborne helminths 469
cents
4. Protozoa and helminths disseminated in fecal y contaminated food
and water 473
Bibliography 476
PART III Foodborne Intoxications 483
13 Clostridium botulinum 485
Nina G. Parkinson and Keith A. Ito
1. Introduction 485
2. Historical aspects and contemporary problems 486
3. Characteristics of Clostridium botulinum 487
4. Characteristics of the toxin 493
5. Nature of the intoxication in man and animals 493
6. Therapeutic use of the toxin 498
7. Other potential uses of the toxin 498
8. Animal botulism 499
9. Distribution of spores in food and the environment 501
10. Foods associated with botulism 503
11. Detection of Clostridium botulinum 504
12. Detection of botulinum toxin 506
Bibliography 508
14 Staphylococcal intoxications 523
Merlin S. Bergdoll and Amy C. Lee Wong
1. Historical aspects and contemporary problems 523
2. Characteristics of Staphylococcus aureus 526
3. The toxins 529
4. Nature of the intoxication in man and animals 540
5. Prevalence of S. aureus in foods 543
6. Foods most often associated with staphylococcal food poisoning .. 543
7. Principles of detection of S. aureus 544
8. Principles of detection of the enterotoxins 545
9. Summary 551
Bibliography 552
15 Bacillus cereus gastroenteritis 563
Heidi Schraft and Mansel W. Griffiths
1. Introduction 563
2. Historical aspects and contemporary problems 563
3. Characteristics of Bacillus cereus 564
4. Characteristics of Bacillus cereus food poisoning 565
5. Presence, growth and survival of 6. cereus in foods 571
6. Isolation and identification 573
7. Outbreaks caused by Bacillus spp. other than B. cereus 576
8. Treatment and prevention 577
Bibliography 577
16 Mycotoxins and alimentary mycotoxicoses 583
Fun S. Chu
1. Introduction 583
2. Mycotoxins produced by toxigenic fungi 584
3. Natural occurrence and toxic effects of selected mycotoxins 585
4. Intoxication from naturally occurring toxic fungal metabolites 600
5. Modes of action of mycotoxins 607
6. Preventive measures 621
7. Concluding remarks 626
8. Abbreviations 627
Bibliography 629
17 Miscellaneous natural intoxicants 663
Eric A.Johnson and EdwardJ. Schantz
1. Introduction 663
2. Bacterial toxins 669
3. Seafood toxins 673
4. Plant toxins 690
5. Other foodborne toxicants 699
6. Laboratory practices, conclusions and perspectives 700
Bibliography 701
PART IV Prevention of Foodborne Disease 711
18 Effects of food processing on disease agents 713
Roberto A. Buffo and Richard A. Holley
1. Introduction 713
2. High temperature preservation 714
3. Low temperature preservation 721
4. Multiple intervention technology 724
5. Fermentation and safety 731
6. Food packinging 739
7. Control of microorganisms by chemical antimicrobials 746
8. Control of microorganisms by natural antimicrobials 754
9. Alternative innovative technologies 772
10. Plant hygiene and contamination during food processing 791
11. Predictive microbiology 799
Bibliography 802
19 Food safety 833
Ivone Delazari, Hans P. Riemann, and Maha N. Hajmeer
1. Overview 833
2. Preharvest food safety 833
3. Postharvest food safety 842
4. Comments and conclusions 876
Bibliography 877
Index 885
|
| adam_txt |
Contents
Contributors x
Preface to the third edition xiii
Preface to the second edition xv
Preface to the first edition xvi
Dedication xvii
PART I Incidence of Foodborne Disease 1
1 Epidemiology of foodborne diseases 3
Philip H. Kass and Hans P. Riemann
1. Introduction 3
2. Historical aspects 5
3. Contemporary problems 5
4. Epidemiological investigations of foodborne diseases 10
Bibliography 24
2 Microbial food safety risk assessment 27
Anna M. Lammerding and Ewen C. D. Todd
1. Introduction 27
2. Movement away from traditional methods to evaluate the safety
of food 29
3. Managing risk through risk assessment 30
4. Risk assessment for microbial hazards 34
5. Conducting a risk assessement 35
6. Applications of microbial risk assessment techniques for food safety . 45
7. Summary 47
Bibliography 49
PART II Foodborne Infections 55
3 Salmonella infections 57
Kdre Molbakjohn E. Olsen, and Henrik C. Wegener
1. Historical aspects and contemporary problems 57
2. Characteristics of Salmonella 67
ts
3. Nature of the infection in man and animals 78
4. Prevalence of Salmonella in foods and feeds principles for control . 88
5. Foods most often associated with human infections 103
6. Epidemiology of salmonellosis 103
7. Principles of detection ofSalmonella 109
Bibliography '1\$
4 Clostridium perfringens gastroenteritis 137
R. G. Labbeand V. K.Juneja
1. Historical aspects and contemporary problems 137
2. Characteristics of the organism 138
3. Nature of the disease 148
4. Epidemiology 152
5. C. perfringens enterotoxin 156
6. Detection of the organism and enterotoxin 157
Bibliography 164
5 Vibrio infections 185
Riichi Sakazaki, Charles Kaysner, and Carlos Abeytajr
1. Vibrio parahaemolyticus 185
2. Vibrio vulnificus 191
3. Vibriocholerae 193
Bibliography 198
6 Escherichia coli 205
Pina M. Fratamico and James L. Smith
1. Introduction 205
2. Characteristics of Escherichia coli 207
3. Enteroinvasive Escherichia coli (EIEC) 208
4. Diffusely adherent Escherichia coli (DAEC) 210
5. Enteroaggregative Escherichia coli (ESEC) 210
6. Enterotoxigenic Escherichia coli (ETEC) 214
7. Enteropathogenic Escherichia coli (EPEC) 222
8. Enterohemorrhagic Escherichia coli (EHEC) 224
Bibliography 239
7 Campy lobacter jejuni and related pathogens 259
Sean F. Altekruse and Guillermo I. Perez Perez
1. Campy lobacter jejuni 259
2. Related organisms 270
3. Summary 276
Bibliography 276
8 Yersinia infections 289
Truls Nesbakken
1. Historical aspects and contemporary problems 289
2. Classification 290
3. Differentiation of Y. enterocolitica from other Yersinia species 290
4. Virulence factors 292
5. Ability to survive and grow 292
6. Nature of the infection in man 293
7. Nature of infection or earner state in animals 294
8. Foods most often associated with sporadic cases and outbreaks . 296
9. Sporadic cases 297
10. Outbreaks 299
11. Principles of detection 300
Bibliography 302
9 Listeria monocytogenes infections 313
Franco Pagotto, Nathalie Corneau, and Jeff Farber
1. Historical aspects and contemporary problems 313
2. Characteristics of Listeria 314
3. Nature of Infection in man and animals 320
4. Prevalence of Listeria in foods, feeds and water 320
5. Foods most often associated with human infections 327
6. Principles of detection of Listeria 328
7. Treatment and prevention of listeriosis 330
Bibliography 331
10 Infections with other bacteria 341
Maha N. Hajmeer and Daniel Y. C. Fung
1. Introduction 341
2. Synopses of individual bacteria 342
3. Conclusion 362
Bibliography . . 363
11 Infections with viruses and prions 367
Dean O. Cliver, Suzanne M. Matsui, and Michael Casteel
1. Historical aspects and contemporary problems 367
2. Hepatitis A Virus (HAV) 369
3. Hepatitis E Virus (HEV) 379
4. Noroviruses 385
5. Rotaviruses 393
6. Enteroviruses 398
7. Other viruses 402
8. Surrogates 405
9. Prions 409
10. Overview 415
Bibliography 416
12 Foodborne parasites 449
J. P. Dubey, K. D. Murrell, andj. H. Cross
1. Introduction 449
2. Meatborne protozoa and helminths 449
3. Fishborne helminths 469
cents
4. Protozoa and helminths disseminated in fecal\y contaminated food
and water 473
Bibliography 476
PART III Foodborne Intoxications 483
13 Clostridium botulinum 485
Nina G. Parkinson and Keith A. Ito
1. Introduction 485
2. Historical aspects and contemporary problems 486
3. Characteristics of Clostridium botulinum 487
4. Characteristics of the toxin 493
5. Nature of the intoxication in man and animals 493
6. Therapeutic use of the toxin 498
7. Other potential uses of the toxin 498
8. Animal botulism 499
9. Distribution of spores in food and the environment 501
10. Foods associated with botulism 503
11. Detection of Clostridium botulinum 504
12. Detection of botulinum toxin 506
Bibliography 508
14 Staphylococcal intoxications 523
Merlin S. Bergdoll and Amy C. Lee Wong
1. Historical aspects and contemporary problems 523
2. Characteristics of Staphylococcus aureus 526
3. The toxins 529
4. Nature of the intoxication in man and animals 540
5. Prevalence of S. aureus in foods 543
6. Foods most often associated with staphylococcal food poisoning . 543
7. Principles of detection of S. aureus 544
8. Principles of detection of the enterotoxins 545
9. Summary 551
Bibliography 552
15 Bacillus cereus gastroenteritis 563
Heidi Schraft and Mansel W. Griffiths
1. Introduction 563
2. Historical aspects and contemporary problems 563
3. Characteristics of Bacillus cereus 564
4. Characteristics of Bacillus cereus food poisoning 565
5. Presence, growth and survival of 6. cereus in foods 571
6. Isolation and identification 573
7. Outbreaks caused by Bacillus spp. other than B. cereus 576
8. Treatment and prevention 577
Bibliography 577
16 Mycotoxins and alimentary mycotoxicoses 583
Fun S. Chu
1. Introduction 583
2. Mycotoxins produced by toxigenic fungi 584
3. Natural occurrence and toxic effects of selected mycotoxins 585
4. Intoxication from naturally occurring toxic fungal metabolites 600
5. Modes of action of mycotoxins 607
6. Preventive measures 621
7. Concluding remarks 626
8. Abbreviations 627
Bibliography 629
17 Miscellaneous natural intoxicants 663
Eric A.Johnson and EdwardJ. Schantz
1. Introduction 663
2. Bacterial toxins 669
3. Seafood toxins 673
4. Plant toxins 690
5. Other foodborne toxicants 699
6. Laboratory practices, conclusions and perspectives 700
Bibliography 701
PART IV Prevention of Foodborne Disease 711
18 Effects of food processing on disease agents 713
Roberto A. Buffo and Richard A. Holley
1. Introduction 713
2. High temperature preservation 714
3. Low temperature preservation 721
4. Multiple intervention technology 724
5. Fermentation and safety 731
6. Food packinging 739
7. Control of microorganisms by chemical antimicrobials 746
8. Control of microorganisms by natural antimicrobials 754
9. Alternative innovative technologies 772
10. Plant hygiene and contamination during food processing 791
11. Predictive microbiology 799
Bibliography 802
19 Food safety 833
Ivone Delazari, Hans P. Riemann, and Maha N. Hajmeer
1. Overview 833
2. Preharvest food safety 833
3. Postharvest food safety 842
4. Comments and conclusions 876
Bibliography 877
Index 885 |
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| index_date | 2024-07-02T13:43:23Z |
| indexdate | 2024-07-09T20:34:15Z |
| institution | BVB |
| isbn | 012588365X 9780125883658 |
| language | English |
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| record_format | marc |
| series2 | Food science and technology, international series |
| spelling | Foodborne infections and intoxications ed. by Hans P. Riemann ... 3. ed. Amsterdam [u.a.] Elsevier 2006 XIV, 903 S. Ill., Tab. 25cm txt rdacontent n rdamedia nc rdacarrier Food science and technology, international series Includes bibliographical references and index. - Previous ed.: New York: Academic, 1979 Food Microbiology cabt Food Poisoning cabt Foodborne Diseases cabt Aliments - Microbiologie Intoxications alimentaires Maladies d'origine alimentaire Foodborne diseases Food poisoning Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd rswk-swf Lebensmittelvergiftung (DE-588)4034915-9 gnd rswk-swf Lebensmittelmikrobiologie (DE-588)4034896-9 s Lebensmittelvergiftung (DE-588)4034915-9 s b DE-604 Riemann, Hans P. 1920- (DE-588)158198611 edt HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014587836&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Foodborne infections and intoxications Food Microbiology cabt Food Poisoning cabt Foodborne Diseases cabt Aliments - Microbiologie Intoxications alimentaires Maladies d'origine alimentaire Foodborne diseases Food poisoning Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittelvergiftung (DE-588)4034915-9 gnd |
| subject_GND | (DE-588)4034896-9 (DE-588)4034915-9 |
| title | Foodborne infections and intoxications |
| title_auth | Foodborne infections and intoxications |
| title_exact_search | Foodborne infections and intoxications |
| title_exact_search_txtP | Foodborne infections and intoxications |
| title_full | Foodborne infections and intoxications ed. by Hans P. Riemann ... |
| title_fullStr | Foodborne infections and intoxications ed. by Hans P. Riemann ... |
| title_full_unstemmed | Foodborne infections and intoxications ed. by Hans P. Riemann ... |
| title_short | Foodborne infections and intoxications |
| title_sort | foodborne infections and intoxications |
| topic | Food Microbiology cabt Food Poisoning cabt Foodborne Diseases cabt Aliments - Microbiologie Intoxications alimentaires Maladies d'origine alimentaire Foodborne diseases Food poisoning Food Microbiology Lebensmittelmikrobiologie (DE-588)4034896-9 gnd Lebensmittelvergiftung (DE-588)4034915-9 gnd |
| topic_facet | Food Microbiology Food Poisoning Foodborne Diseases Aliments - Microbiologie Intoxications alimentaires Maladies d'origine alimentaire Foodborne diseases Food poisoning Lebensmittelmikrobiologie Lebensmittelvergiftung |
| url | http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=014587836&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA |
| work_keys_str_mv | AT riemannhansp foodborneinfectionsandintoxications |