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9780824703387

Foodborne Disease Handbook

by ; ; ; ;
  • ISBN13:

    9780824703387

  • ISBN10:

    0824703383

  • Format: Hardcover
  • Copyright: 2000-11-01
  • Publisher: Marcel Dekker Inc

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Supplemental Materials

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Summary

Science Technology System, West Sacramento, CA. Second of four volumes contains new chapters on the role of U.S. poison centers in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, and more. Previous edition: c1994.

Table of Contents

Introduction to the Handbook iii
Preface v
Contributors ix
Contents of Other Volumes xi
I. Poison Centers
The Role of Poison Centers in the United States
1(22)
David G. Spoerke, Jr.
II. Viruses
Hepatitis A and E Viruses
23(54)
Theresa L. Cromeans
Michael O. Favorov
Omana V. Nainan
Harold S. Margolis
Norwalk Virus and the Small Round Viruses Causing Foodborne Gastroenteritis
77(22)
Hazel Appleton
Rotavirus
99(28)
Syed A. Sattar
V. Susan Springthorpe
Jason A. Tetro
Other Foodborne Viruses
127(10)
Syed A. Sattar
Jason A. Tetro
Detection of Human Enteric Viruses in Foods
137(28)
Lee-Ann Jaykus
Medical Management of Foodborne Viral Gastroenteritis and Hepatitis
165(18)
Suzanne M. Matsui
Ramsey C. Cheung
Epidemiology of Foodborne Viral Infections
183(22)
Thomas M. Luthi
Environmental Considerations in Preventing the Foodborne Spread of Hepatitis A
205(12)
Syed A. Sattar
Sabah Bidawid
III. Parasites
Taeniasis and Cysticercosis
217(12)
Zbigniew S. Pawlowski
K. D. Murrell
Meatborne Helminth Infections: Trichinellosis
229(20)
William C. Campbell
Fish- and Invertebrate-Borne Helminths
249(40)
John H. Cross
Waterborne and Foodborne Protozoa
289(34)
Ronald Fayer
Medical Management
323(24)
Paul Prociv
Immunodiagnosis of Infections with Cestodes
347(28)
Bruno Gottstein
Immunodiagnosis: Nematodes
375(14)
H. Ray Gamble
Diagnosis of Toxoplasmosis
389(18)
Alan M. Johnson
J. P. Dubey
Seafood Parasites: Prevention, Inspection, and HACCP
407(18)
Ann M. Adams
Debra D. DeVlieger
IV. HACCP and the Foodservice Industries
Foodservice Operations: HACCP Principles
425(32)
O. Peter Snyder, Jr.
Foodservice Operations: HACCP Control Programs
457(40)
O. Peter Snyder, Jr.
Index 497

Supplemental Materials

What is included with this book?

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