Guide to Foodborne Pathogens

by ; ; ;
  • ISBN13:


  • ISBN10:


  • Edition: 2nd
  • Format: Hardcover
  • Copyright: 2013-10-07
  • Publisher: Wiley-Blackwell
  • Purchase Benefits
  • Free Shipping On Orders Over $35!
    Your order must be $35 or more to qualify for free economy shipping. Bulk sales, PO's, Marketplace items, eBooks and apparel do not qualify for this offer.
  • Get Rewarded for Ordering Your Textbooks! Enroll Now
List Price: $222.00 Save up to $6.66
  • Buy New
    Add to Cart Free Shipping


Supplemental Materials

What is included with this book?

  • The New copy of this book will include any supplemental materials advertised. Please check the title of the book to determine if it should include any access cards, study guides, lab manuals, CDs, etc.


First edition blurb This volume of Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogensbacteria, viruses, and parasitesmost commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue. Second edition update The book will be comprehensively revised for the second edition, updating existing chapters and adding many new ones. Existing chapters from the first edition will be revised to include: Information on newly-identified modes of action of organisms or their toxins Newly-identified vehicles/mechanisms of transmission Overview of the latest rapid methods for detection and enumeration Twelve new chapters will be included, adding new information on pathogens such as Brucella, Cronobacter/Enterobacter sakazakii, Cyclospora and Cryptosporidium and Taenia (Tapeworms). Other additional chapters will cover: New Technologies for Microbial Detection Nanotechnology and Biosensors Magnetic Nanoparticles and NMR/MRI Detection of Pathogens and Toxins New Approaches in Immunological and Molecular Techniques Stress Adaptation and Survival of Foodborne Pathogens Introduction Nanotechnology and Biosensors Magnetic Nanoparticles and NMR/MRI Detection of Pathogens and Toxins New Approaches in Immunological and Molecular Techniques References Microbial Biofilms and Food Safety Introduction and Importance Mechanisms of Biofilm Development Biofilms in the Food Environment Resistance/Survival of Biofilms Biofilm Prevention and Removal Bacteriophage biocontrol Food Safety Management systems

Author Biography

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

Table of Contents

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

Rewards Program

Write a Review