Handbook of foodborne diseases
Author(s)
Bibliographic Information
Handbook of foodborne diseases
(Food microbiology series / series editor, Dongyou Liu)
CRC Press, Taylor & Francis Group, c2019
- : hardback
Available at 4 libraries
  Aomori
  Iwate
  Miyagi
  Akita
  Yamagata
  Fukushima
  Ibaraki
  Tochigi
  Gunma
  Saitama
  Chiba
  Tokyo
  Kanagawa
  Niigata
  Toyama
  Ishikawa
  Fukui
  Yamanashi
  Nagano
  Gifu
  Shizuoka
  Aichi
  Mie
  Shiga
  Kyoto
  Osaka
  Hyogo
  Nara
  Wakayama
  Tottori
  Shimane
  Okayama
  Hiroshima
  Yamaguchi
  Tokushima
  Kagawa
  Ehime
  Kochi
  Fukuoka
  Saga
  Nagasaki
  Kumamoto
  Oita
  Miyazaki
  Kagoshima
  Okinawa
  Korea
  China
  Thailand
  United Kingdom
  Germany
  Switzerland
  France
  Belgium
  Netherlands
  Sweden
  Norway
  United States of America
Note
Includes bibliographical references and index
Description and Table of Contents
Description
Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive.
Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases, and also to develop and apply innovative approaches for improved diagnosis, treatment, and prevention of foodborne diseases.
Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public.
Table of Contents
Introductory remarks. Foodborne diseases due to viruses. Adenovirus. Astrovirus. Enterovirus. Hantavirus. Hepatovirus (HAV). Kobuvirus (Aichi virus). Orthohepevirus (HEV). Norovirus. Rotavirus. Sapovirus. Torovirus. Prion. Foodborne diseases due to bacteria. Gram-positive bacteria. Bacillus (including cereulide and enterotoxins). Clostridium (including botulinum toxin). Enterococcus. Listeria. Mycobacterium. Staphylococcus (including toxins). Streptococcus (including toxins). Gram-negative bacteria. Aeromonas. Arcobacter. Brucella. Burkholderia. Campylobacter. Cronobacter. Enterobacter. Escherichia. Helicobacter. Plesiomonas. Proteus. Pseudomonas. Salmonella. Serratia. Shigella (including shiga toxin). Vibrio. Yersinia. Foodborne diseases due to fungi. Aureobasidium. Candida. Encephalitozoon. Enterocytzoon. Mucor. Foodborne diseases due to parasites Protozoa. Balantidium. Blastocystis. Cryptosporidium. Cyclospora. Dientamoeba. Entamoeba. Giardia. Isospora. Sarcocystis. Toxoplasma. Tryponosoma. Helminths. Angiostrongylus. Anisakis. Clonorchis. Diphyllobothrium. Diplogonoporus. Echinococcus. Echinostomes. Fasciola. Fasciolopsis. Gnathostoma. Haplorchis. Heterophyes. Hymenolepis. Metagonimus. Metorchis. Opisthorchis. Paragonimus. Spirometra. Taenia. Trichinella. Foodborne diseases due to toxins. Microbial toxins. Aflatoxins. Ergot alkaloids. Fumonisins. 3-Nitropropionic acid (3-NPA). Ochratoxins. Patulin. Ptomaine. Trichothecenes. Zearalenone. Seafood toxins. Brevetoxin. Ciguatoxin. Clupeotoxin. Domoic acid. Saxitoxins. Scombrotoxin. Tetrodotoxins. Plant toxins. Grayanotoxin. Mushroom toxins. Myristicin. Phytohaemagglutinin. Picrotoxin. Pyrrolizidine alkaloids. Saponins. Solanine. Taxine. Environmental toxins. Agricultural chemicals (e.g., dioxins, organophosphate). Chemicals from utensils and other sources (e.g., copper, zinc, lead, cadmium, mercury). Food additives.
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