Guide to Foodborne Pathogens

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Ronald G. Labbé (University of Massachusetts, USA) Santos García (University of Nuevo Leon, USA)

Guide to Foodborne Pathogens

Ronald G. Labbé (University of Massachusetts, USA), Santos García (University of Nuevo Leon, USA)

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English

Wiley-Blackwell
30 August 2013

Medical toxicology; Plant pathology & diseases; Food & beverage technology

Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Edited by: Ronald G. Labbé (University of Massachusetts USA), Santos García (University of Nuevo Leon, USA)
Imprint: Wiley-Blackwell
Country of Publication: United States
Edition: 2nd edition
Dimensions: Height: 252mm, Width: 178mm, Spine: 28mm
Weight: 1.093kg
ISBN: 9780470671429
ISBN 10: 0470671424
Pages: 488
Publication Date: 30 August 2013
Audience: Professional and scholarly , Undergraduate
Format: Hardback
Publisher's Status: Active

Contributors vii 1 Globalization and epidemiology of foodborne disease 1 Ewen C. D. Todd 2 Staphylococcus aureus 26 Reginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent 3 Listeria monocytogenes 45 Catherine W. Donnelly and Francisco Diez-Gonzalez 4 Bacillus cereus 75 Toril Lindbäck and Per Einar Granum 5 Clostridium perfringens 82 Norma L. Heredia and Ronald G. Labbé 6 Clostridium botulinum 91 Barbara M. Lund and Michael W. Peck 7 Salmonella 112 Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak 8 Shigella species 138 Keith A. Lampel 9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148 Salina Parveen and Mark L. Tamplin 10 Yersinia enterocolitica 177 Saumya Bhaduri and James L. Smith 11 Campylobacter 188 Santos Garcia and Norma L. Heredia 12 Arcobacter and Helicobacter 197 Irene V. Wesley 13 Brucella 210 Axel Cloeckaert and Michel S. Zygmunt 14 Escherichia coli 222 Peter Feng 15 Cronobacter spp. (formerly Enterobacter sakazakii) 241 Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning 16 Aflatoxins and Aspergillus flavus 257 Deepak Bhatnagar and Santos Garcia 17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273 Andreia Bianchini and Lloyd B. Bullerman 18 Other moulds and mycotoxins 284 Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué 19 Foodborne protozoa 303 Ynes R. Ortega and Martin Kváè 20 Taenia solium, Taenia saginata and Taenia asiatica 317 Ana Flisser Steinbruch 21 Other foodborne helminthes 329 M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga 22 Foodborne viruses 352 Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon 23 Seafood toxins 377 James M. Hungerford 24 Prion diseases 399 Debbie McKenzie and Judd Aiken 25 Forthcoming new technologies for microbial detection 414 Arun K. Bhunia 26 Stress adaptation, survival and recovery of foodborne pathogens 422 Alissa M. Wesche and Elliot T. Ryser 27 Microbial biofilms and food safety 438 L. A. McLandsborough 28 Bacteriophage biocontrol 448 Lars Fieseler and Martin J. Loessner Index 457

Professor Santos García, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA Professor Ronald G. Labbé, Department of Food Science, University of Massachusetts, Amherst, USA