Foodborne Diseases

This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables.It also adopts a more global view, and the list of contributors is more international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases. Key Features* New for the second edition:* An emphasis on 'readability'* Increased number of illustrations* 2-colour throughout* Extensive indexing (by the Editors) to encourage use of the book as a desk reference* Chapters describing each of the important causes of foodborne disease (known as the 'bug parade') will be placed between a section on the general principles of foodborne disease and a section on the general principles of preventing foodborne disease* The section on cancer, heart disease and other chronic illnesses as allegedly foodborne to be extensively revised* An increased number of scanning electron micrographs of the disease agents themselves* Many flow and schematic diagrams for laboratory methods, food processes and organizations* New approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context