Handbook Of Foodborne Diseases
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Handbook Of Foodborne Diseases
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Author : Dongyou Liu
language : en
Publisher: CRC Press
Release Date : 2018-10-29
Handbook Of Foodborne Diseases written by Dongyou Liu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-10-29 with Medical categories.
Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive. Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases, and also to develop and apply innovative approaches for improved diagnosis, treatment, and prevention of foodborne diseases. Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public.
Crc Handbook Of Foodborne Diseases Of Biological Origin
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Author : Miloslav Rechhigl
language : en
Publisher:
Release Date : 1983
Crc Handbook Of Foodborne Diseases Of Biological Origin written by Miloslav Rechhigl and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1983 with categories.
Bad Bug Book Handbook Of Foodborne Pathogenic Microorganisms And Natural Toxins 2nd Edition
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Author : U. S. Department of Health and Human Services
language : en
Publisher: Createspace Independent Publishing Platform
Release Date : 2017-07-23
Bad Bug Book Handbook Of Foodborne Pathogenic Microorganisms And Natural Toxins 2nd Edition written by U. S. Department of Health and Human Services and has been published by Createspace Independent Publishing Platform this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-07-23 with categories.
Food safety is a complex issue that has an impact on all segments of society, from the general public to government, industry, and academia. The second edition of the Bad Bug Book, published by the Center for Food Safety and Applied Nutrition, of the Food and Drug Administration (FDA), U.S. Department of Health and Human Services, provides current information about the major known agents that cause foodborne illness. The information provided in this handbook is abbreviated and general in nature, and is intended for practical use. It is not intended to be a comprehensive scientific or clinical reference. Under the laws administered by FDA, a food is adulterated if it contains (1) a poisonous or otherwise harmful substance that is not an inherent natural constituent of the food itself, in an amount that poses a reasonable possibility of injury to health, or (2) a substance that is an inherent natural constituent of the food itself; is not the result of environmental, agricultural, industrial, or other contamination; and is present in an amount that ordinarily renders the food injurious to health. The first includes, for example, a toxin produced by a fungus that has contaminated a food, or a pathogenic bacterium or virus, if the amount present in the food may be injurious to health. An example of the second is the tetrodotoxin that occurs naturally in some organs of some types of pufferfish and that ordinarily will make the fish injurious to health. In either case, foods adulterated with these agents are prohibited from being introduced, or offered for introduction, into interstate commerce. Our scientific understanding of pathogenic microorganisms and their toxins is continually advancing. When scientific evidence shows that a particular microorganism or its toxins can cause foodborne illness, the FDA may consider that microorganism to be capable of causing a food to be adulterated. Our knowledge may advance so rapidly that, in some cases, an organism found to be capable of adulterating food might not yet be listed in this handbook. In those situations, the FDA still can take regulatory action against the adulterated food. The agents described in this book range from live pathogenic organisms, such as bacteria, protozoa, worms, and fungi, to non-living entities, such as viruses, prions, and natural toxins. Included in the chapters are descriptions of the agents' characteristics, habitats and food sources, infective doses, and general disease symptoms and complications. Also included are examples of outbreaks, if applicable; the frequency with which the agent causes illness in the U.S.; and susceptible populations. In addition, the chapters contain brief overviews of the analytical methods used to detect, isolate, and/or identify the pathogens or toxins. However, while some general survival and inactivation characteristics are included, it is beyond the scope of this book to provide data, such as D and z values, that are used to establish processes for the elimination of pathogenic bacteria and fungi in foods. One reason is that inactivation parameters for a given organism may vary somewhat, depending on a number of factors at the time of measurement. For more information on this topic, readers may wish to consult other resources. One example is the International Commission on Microbiological Specifications for Foods, the source of a comprehensive book (Microorganisms in Foods 5. Characteristics of Microbial Pathogens) on the heat resistance (D and z values) of foodborne pathogens in various food matrices, as well as data on survival and growth in many foods, including data on water activity and pH. The Bad Bug Book chapters about pathogenic bacteria are divided into two main groups, based on the structure of the microbes' cell wall: Gram negative and Gram positive. A few new chapters have been added, reflecting increased interest in certain microorganisms as foodborne pathogens or as potential sources of toxins.
Foodborne Disease Handbook
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2018-01-18
Foodborne Disease Handbook written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-18 with Technology & Engineering categories.
A study of foodborne disease, focusing on viruses, parasites, pathogens and HACCP. This second edition contains new chapters on the role of US poison centres in viral exposures, detection of human enteric viruses in foods, environmental consideration in preventing foodborne spread of hepatitis A, seafood parasites, HACCP principles and control programmes for foodservice operations, and more.
International Handbook Of Foodborne Pathogens
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Author : Marianne D. Miliotis
language : en
Publisher: CRC Press
Release Date : 2003-03-18
International Handbook Of Foodborne Pathogens written by Marianne D. Miliotis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-03-18 with Technology & Engineering categories.
This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized countries.
Foodborne Disease Handbook Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2018-12-20
Foodborne Disease Handbook Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-12-20 with Technology & Engineering categories.
Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more.
Handbook Of Foodborne Diseases
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Author :
language : en
Publisher:
Release Date : 2020
Handbook Of Foodborne Diseases written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020 with Foodborne diseases categories.
International Handbook Of Foodborne Pathogens
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Author : Marianne D. Miliotis
language : en
Publisher: CRC Press
Release Date : 2003-03-18
International Handbook Of Foodborne Pathogens written by Marianne D. Miliotis and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2003-03-18 with Technology & Engineering categories.
This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized
The Bad Bug Book
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Author : FDA
language : en
Publisher: Imp
Release Date : 2004
The Bad Bug Book written by FDA and has been published by Imp this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Medical categories.
The Bad Bug was created from the materials assembled at the FDA website of the same name. This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
Foodborne Disease Handbook Second Edition
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Author : Y. H. Hui
language : en
Publisher: CRC Press
Release Date : 2000-10-20
Foodborne Disease Handbook Second Edition written by Y. H. Hui and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2000-10-20 with Technology & Engineering categories.
A study of foodborne disease, focusing on plant toxicants. This second edition contains new chapters on poison centre management of exposures to plant and mushroom toxins; medical management of plant poisoning; prevention and management of plant toxicants in livestock; Clavicepis; mushroom biology, epidemiology, poisoning and medical management; fungi in folk medicine; and more.