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基本説明
Covers nature of illness caused, characteristics of pathogen, epidemiology, detection, prevention and control measures.
Table of Contents
Preface xv
Contributors xvii
Epidemiology and Globalization of Foodborne 1 (22)
Disease
Ewen C. D. Todd
Introduction 1 (1)
Surveillance of Foodborne Disease 2 (2)
Meat and Poultry 4 (3)
Fish and Shellfish 7 (3)
Eggs and Dairy Products 10 (2)
Vegetables and Fruits 12 (3)
Environment 15 (2)
Surveys of the Public on Knowledge of 17 (1)
Foodborne Diseases and Its Prevention
High-Risk Populations 18 (1)
Policies to Reduce Foodborne Disease 18 (2)
Conclusion 20 (3)
Bibliography 21 (2)
Arcobacter and Helicobacter 23 (12)
Irene V. Wesley
Arcobacter 23 (6)
Helicobacter 29 (6)
Bibliography 33 (2)
Aspergillus 35 (16)
Deepak Bhatnagar
Santos Garcia
Introduction 35 (1)
Ecology of Aspergillus 36 (1)
Isolation of Aspergillus 36 (1)
Identification of Aspergillus Species 37 (2)
Detection of Mycotoxins 39 (1)
Nature of Illness 40 (7)
Prevention and Control 47 (4)
References 49 (1)
Bibliography 50 (1)
Bacillus cereus 51 (10)
R. W. Bennett
Introduction 51 (1)
Nature of Illness 51 (1)
Characteristics of Agent 52 (1)
Epidemiology 53 (3)
Detection of Organism and Toxins 56 (2)
Physical Methods for Destruction 58 (1)
Prevention and Control 59 (2)
References 59 (1)
Bibliography 59 (2)
Campylobacter 61 (8)
Norman J. Stern
Introduction 61 (1)
Nature of Disease 62 (1)
Characteristics of Agent 62 (1)
Epidemiology 63 (2)
Detection of Organism 65 (2)
Prevention and Control 67 (2)
Bibliography 67 (2)
Clostridium botulinum 69 (18)
Barbara M. Lund
Michael W. Peck
Introduction 69 (1)
Botulism 70 (1)
Properties of C. botulinum and Botulinum 71 (4)
Neurotoxins
Epidemiology 75 (5)
Detection and Isolation 80 (2)
Prevention and Control 82 (2)
Conclusion 84 (3)
Bibliography 85 (2)
Fusarium 87 (12)
Lloyd B. Bullerman
Introduction 87 (1)
Nature of Illness in Animals and Humans 87 (5)
Characteristics of Fusarium Toxins 92 (2)
Detection, Isolation, and Identification 94 (2)
Occurrence and Stability of Toxins in Foods 96 (1)
Prevention and Control 97 (2)
References 97 (1)
Bibliography 98 (1)
Listeria monocytogenes 99 (34)
Catherine W. Donnelly
Introduction 99 (3)
Listeriosis in Humans 102 (5)
Pathogenesis 107 (2)
Foodborne Transmission 109 (5)
Sources of Listeria and Food-Processing 114 (3)
Environments
Detection of Listeria in Foods 117 (5)
Conclusion 122 (11)
References 123 (10)
Clostridium perfringens 133 (10)
Norma L. Heredia
Ronald G. Labbe
Introduction 133 (1)
Nature of Illness in Animals and Humans 134 (2)
Characteristics of Agent 136 (2)
Epidemiology 138 (1)
Detection of Organism 138 (1)
Physical Methods for Destruction 139 (1)
Prevention and Control 140 (3)
Bibliography 140 (3)
Escherichia coli 143 (20)
Peter Feng
Introduction 143 (1)
Nature of Illness and Epidemiology 144 (4)
Detection of Organism and Pathogenticity 148 (11)
Testing
Physical Methods for Destruction 159 (1)
Prevention and Control 160 (3)
References 161 (1)
Bibliography 162 (1)
Salmonella 163 (30)
Jean-Yves D'Aoust
Introduction 163 (1)
Nature of Illness 164 (4)
Characteristics of Salmonella spp. 168 (2)
Epidemiology 170 (6)
Detection 176 (5)
Physical Methods for Destruction 181 (4)
Prevention and Control 185 (8)
References 188 (5)
Shigella 193 (8)
David W. K. Acheson
Introduction 193 (1)
Nature of Illness 193 (2)
Characteristics of Agent 195 (1)
Epidemiology 196 (2)
Detection of Organism 198 (1)
Prevention and Control 199 (2)
Reference 200 (1)
Bibliography 200 (1)
Staphylococcus aureus 201 (20)
R. W. Bennett
Introduction 201 (2)
Nature of Illness 203 (1)
Characteristics of Agent 203 (2)
Epidemiology 205 (4)
Detection and Identification 209 (4)
Detection of Enterotoxins 213 (4)
Physical Methods for Destruction 217 (1)
Prevention and Control 218 (3)
References 218 (1)
Bibliography 219 (2)
Vibrio vulnificus, Vibrio parahaemolyticus, 221 (24)
and Vibrio cholerae
Mark L. Tamplin
Vibrio vulnificus 221 (7)
Vibrio parahaemolyticus 228 (6)
Vibrio cholerae 234 (11)
References 238 (1)
Bibliography 238 (7)
Yersinia enterocolitica 245 (12)
Saumya Bhaduri
Introduction 245 (1)
Nature of Illness 245 (1)
Characteristics of Agent 246 (1)
Epidemiology 247 (1)
Detection of Organism 248 (1)
Isolation of Pathogenic YEP+ Strains from 249 (3)
Foods
Prevention and Control 252 (5)
Reference 255 (1)
Bibliography 255 (2)
Viruses 257 (10)
Dean O. Cliver
Introduction 257 (1)
Nature of Illness 257 (1)
Characteristics of Agent 258 (1)
Epidemiology 258 (4)
Detection 262 (2)
Physical Methods for Destruction 264 (1)
Prevention and Control 265 (2)
Bibliography 265 (2)
Seafood Toxins 267 (18)
James M. Hungerford
Introduction 267 (1)
Control Measures for Shellfish Toxins 268 (1)
Detection Strategies 268 (1)
Chemical Separation Methods 269 (1)
Cytotoxicity Assays 270 (1)
Paralytic Shellfish Poisons 270 (2)
Tetrodotoxins 272 (2)
Neurotoxic Shellfish Poisoning 274 (1)
Diarrhetic Shellfish Poisoning 274 (3)
Amnesic Shellfish Poisoning 277 (2)
Ciguatera 279 (2)
Scombroid Poisoning 281 (1)
Conclusion 282 (3)
Bibliography 282 (3)
Parasites 285 (10)
George J. Jackson
Introduction 285 (1)
Parasites and Zoological Classification 286 (1)
Spectrum of Foodborne Parasites 286 (2)
Detection Methods 288 (1)
Are All Parasites Pathogens? 289 (1)
Parasite Products and Symbionts 289 (2)
Epidemiology 291 (1)
Symptomatologies 292 (1)
Inactivation Methods 293 (2)
Bibliography 293 (2)
Miscellaneous Agents: Brucella, Aeromonas, 295 (20)
Plesiomonas, and β-Hemolytic Streptococci
Eduardo Fernandez-Escartin
Santos Garcia
Introduction 295 (1)
Brucella 295 (6)
Aeromonas hydrophila 301 (5)
Plesiomonas shigelloides 306 (3)
β-Hemolytic Streptococcus 309 (6)
References 311 (1)
Bibliography 312 (3)
Disinfecting and Sterilizing Agents Used in 315 (18)
Food Industry
Mafu Akier Assanta
Denis Roy
Introduction 315 (1)
Control of Foodborne Pathogens 315 (3)
Resistance of Pathogens to Sanitizers 318 (2)
Disinfecting Agents 320 (2)
Criteria for Disinfectant Usage 322 (1)
Efficiency of Sanitizing Agents 323 (4)
Testing of Sanitizing Agents 327 (2)
Conclusions 329 (4)
Bibliography 331 (2)
Role of HACCP in Control of Foodborne 333 (14)
Illnesses
Robert B. Gravani
Traditional Approaches 333 (1)
Hazard Analysis Critical Control Point 334 (1)
Concept
Origins of HACCP 334 (1)
Prerequisite Programs 335 (4)
HACCP Plan Development 339 (1)
Seven HACCP Principles 340 (7)
Bibliography 345 (2)
Prion Diseases 347 (14)
Judd Aiken
Introduction 347 (3)
Nature of Illness Caused 350 (1)
Characteristics of the Agent 351 (4)
Epidemiology 355 (2)
Detection of the Organism 357 (1)
Physical Means of Destruction of the 358 (1)
Organism
Prevention/Control Measures 359 (2)
Bibliography 360 (1)
Index 361
