Guide to Foodborne Pathogens

Hardcover  XX, 374 Pages  ISBN 0471350346      £70.00

In 1997, President Clinton announced a new initiative to improve the safety of the nation's food supply. Today there are several federal programs to track the incidence of illness caused by foodborne pathogens. This book serves as a general text on those pathogens most commonly responsible for foodborne illness around the world.

From the contents

Preface
Contributors
Epidemiology and Globalization of Foodborne Disease (Ewen C. D. Todd)
Arcobacter and Helicobacter (Irene V. Wesley)
Aspergillus (Deepak Bhatnagar and Santos García
Bacillus Cereus (R. W. Bennett)
Campylobacter (Norman J. Stern)
Clostridium Botulinum (Barbara M. Lund and Michael W. Peck)
Fusarium (Lloyd B. Bullerman)
Listeria Monocytogenes (Catherine W. Donnelly)
Clostridium Perfringens (Norma L. Heredia and Ronald G. Labbé)
Escherichia Coli (Peter Feng)
Salmonella (Jean-Yves D'Aoust)
Shigella (David W. K. Acheson)
Staphylococcus Aureus (R. W. Bennett)
Vibrio Vulnificus, Vibrio Parahaemolyticus, and Vibrio Cholerae (Mark L. Tamplin)
Yersinia Enterocolitica (Saumya Bhaduri)
Viruses (Dean O. Cliver)
Seafood Toxins (James M. Hungerford)
Parasites (George J. Jackson)
Miscellaneous Agents: Brucella, Aeromonas, Plesiomonas, and ß-Hemolytic Streptococci (Eduardo Fernández-Escartín and Santos García)
Disinfecting and Sterilizing Agents Used in Food Industry (Mafu Akier Assanta and Denis Roy)
Role of Haccp in Control of Foodborne Illnesses (Robert B. Gravani)
Prion Diseases (Judd Aiken)
Bibliography
Index