Foodborne Infections and Intoxications (5th Ed.)
Coordonnateurs : Morris Jr. J. Glenn, Vugia Duc J. J.
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens
Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species
Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species
Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks
Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU
Dr. Duc J. Vugia was trained in internal medicine and infectious diseases before embarking on his public health career starting as a foodborne disease epidemiologist with the U.S. Centers for Disease Control and Prevention (CDC) Epidemic Intelligence Service in 1990 and then continuing with the California Department of Public Health (CDPH) in 1994. Since 1995, Dr. Vugia has been Chief of the Infectious Diseases Branch at CDPH where he worked with local, state, and federal partners to address foodborne, waterborne, vector-borne, zoonotic, and emerging infectious diseases.
- Covers all major foodborne pathogens and toxins, and new emerging pathogens
- Includes newly updated information on the Food Safety Modernization Act (FSMA) and other regulatory approaches to food safety
- Includes new chapters on foodborne disease outbreak investigations and use of molecular epidemiologic techniques in these investigations
Date de parution : 06-2021
Ouvrage de 624 p.
19x23.3 cm
Thèmes de Foodborne Infections and Intoxications :
Mots-clés :
Adult infections; Aeromonas; Astrovirus; Brucella; Brucellosis; Campylobacter jejuni; Campylobacteriosis; CDC contributing factors; Certified food protection manager and food safety management; Conference for food protection; Cronobacter; Diarrheal disease; Dysentery; Enteric infections; Environmental persistence; Epidemiology; Evolution; Exposure; FDA; FDA Food Code; Food law; Food plants; Food poisoning; Food safety; Food safety and regulation; Foodborne; Foodborne hepatitis A; Foodborne illness; Foodborne infections; Foodborne outbreaks; Foodborne pathogen; FSIS; Furanocoumarins; Gastroenteritis; Gastroenteritis outbreaks; Genetic variability; GFSI; HACCP; Health threats; Hepatitis A; Hepatitis A virus; Hygiene; Immunocompromised and waterborne; Infantile meningitis; Intoxication; Life cycle; Listeria monocytogenes; Listeriosis; Mediterranean fever; Molecular epidemiology; Molecular subtyping; Necrotizing enterocolitis (NEC) and septicemia; Pasteurization; Pathogen; Phylodynamics; Phylogenetics; Phylogenomics; Plant toxins; Plesiomonas; Powdered infant formula (PIF); Prevention; Prevention and zoonosis; Public health; Pyrrolizidine alkaloids; Ready-to-eat (RTE) food; Real-time PCR; Reservoirs and toxoplasmosis; Risk assessment; Risk control plans; Rotavirus; Rotavirus vaccine; Sapovirus; Septicemia; Shigella; Source attribution; Staphylococcal enterotoxins; Staphylococcus aureus; Steroidal glycoalkaloids; Toxoplasma gondii; Transmission; Undulant fever; USDA; Viral gastroenteritis; Waterborne and prevention