November 30, 2020

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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : Anonim
Publisher : Elsevier
Release Date : 2011-10-11
Category : Medical
Total pages :928
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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised Third Edition covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. * A summary of the foods most association with human infections * A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure * A 'historical to present-day' section * A description of the infection in humans and animals, including reservoirs and the mode of transmission

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : Anonim
Publisher : Academic Press
Release Date : 2013-03-06
Category : Technology & Engineering
Total pages :568
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The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. Provides a summary of the

Food-borne Infections and Intoxications

Food-borne Infections and Intoxications
Author : Hans Riemann
Publisher : Unknown
Release Date : 1969
Category : Food
Total pages :698
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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : Melissa Jones,Stephanie M. Karst
Publisher : Elsevier Inc. Chapters
Release Date : 2013-03-06
Category : Medical
Total pages :568
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Human noroviruses are a major cause of gastroenteritis outbreaks worldwide and are the most common cause of foodborne disease outbreaks. Moreover, they are significant contributors to severe childhood diarrhea in developing nations. Norovirus outbreaks are extremely challenging to control for multiple reasons: They are (i) highly contagious and spread through multiple routes of transmission including person-to-person and upon exposure to contaminated food, water, fomites, or aerosolized vomitus particles; (ii) extremely stable in the environment; (iii) resistant to many common disinfectants and food processing techniques; (iv) shed from symptomatically and asymptomatically infected persons for prolonged periods; and (v) infectious at low doses. Common sources of norovirus outbreaks include contaminated shellfish, produce, ready-to-eat (RTE) foods, and water. Norovirus contamination can occur at most any step in the food chain from cultivation to preparation. Research efforts to develop effective methods to inactivate noroviruses, enhanced norovirus diagnostics, and norovirus therapeutics and vaccines are all of high priority.

Microbial and Parasitic Foodborne Infections and Intoxications

Microbial and Parasitic Foodborne Infections and Intoxications
Author : Anonim
Publisher : Unknown
Release Date : 1975
Category : Food
Total pages :48
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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : J. Glenn Morris, Jr.,Duc J. Vugia
Publisher : Academic Press
Release Date : 2021-06-15
Category : Technology & Engineering
Total pages :542
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Foodborne Infections and Intoxications, Fifth Edition is a valuable scientific resource of foodborne pathogens that contributes to disease. The new edition offers the latest approaches to food safety for multiple generations of students, investigators, and food safety practitioners. It has the most up-to-date information to understand the changes and emerging issues relevant to food safety and overall public health. In addition to the updates, this new edition places a strong emphasis on estimates of disease burden, development of risk-based approaches to food safety and food safety regulation implementation. Provides all major foodborne pathogens and new emerging pathogens Includes newly updated information on the Food and Safety Modernization Act (FSMA) Presents recent foodborne outbreaks and control strategies

Food-borne Infections and Intoxications

Food-borne Infections and Intoxications
Author : Fred Wilbur Tanner
Publisher : Unknown
Release Date : 1933
Category : Food poisoning
Total pages :439
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Microbial Food-borne Infections and Intoxications

Microbial Food-borne Infections and Intoxications
Author : Canada. Health Protection Branch
Publisher : Unknown
Release Date : 1973
Category : Food
Total pages :87
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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : John I. Pitt
Publisher : Elsevier Inc. Chapters
Release Date : 2013-03-06
Category : Medical
Total pages :568
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Mycotoxins are toxic metabolites produced by common fungi. The most important in the world’s food and feed supplies are: aflatoxins, ochratoxin A, fumonisins, deoxynivalenol, and zearalenone. Aflatoxins, produced by Aspergillus flavus and related species in grains and nuts, cause liver cancer, often in association with hepatitis B virus, and some other effects. Ochratoxin A is produced by both Aspergillus and Penicillium species in various foods including grains (in cold climates), coffee, dried grapes, and wines. It causes kidney damage and is also carcinogenic. Fumonisins are produced by Fusarium verticillioides and related species in maize. They cause brain liquefaction in horses, liver cancer in rats, and perhaps esophageal cancer in humans. Deoxynivalenol is the most commonly occurring of a large group of mycotoxins called trichothecenes, which are toxic because they interfere with protein synthesis. Deoxynivalenol and zearalenone, which is an estrogenic mycotoxin, are produced by Fusarium graminearum and related species in small grains, particularly wheat. This chapter provides an overview of the sources, occurrence, toxicity, and control of the major mycotoxins.

Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : B.D. Tall,C.J. Grim,A.A. Franco,K.G. Jarvis,L. Hu,M.H. Kothary,V. Sathyamoorthy,G. Gopinath,S. Fanning
Publisher : Elsevier Inc. Chapters
Release Date : 2013-03-06
Category : Medical
Total pages :568
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Cronobacter is a newly described bacterial genus that includes pathogens formerly known as Enterobacter sakazakii. Cronobacter spp. are capable of causing invasive diseases in all age groups, but are primarily associated with meningitis, necrotizing enterocolitis (NEC), and septicemia in neonates. Outbreaks within neonatal intensive care units and individual cases have been associated with the consumption of reconstituted, temperature-abused, intrinsically or extrinsically contaminated powdered infant formula (PIF). PIF is not a sterile product and can pose a significant risk if it is prepared and handled inappropriately. Poor hygiene has been reported as the most likely cause of some Cronobacter outbreaks and cases. Currently, our knowledge about its pathogenicity is largely derived from experimental animal models of meningitis. Studies using a newborn rat infection model suggest that enterocyte apoptosis, controlled by the induction of high levels of nitric oxide synthase, may be responsible for triggering apoptosis events leading to NEC with doses as low as 100 CFU/g of PIF. Retrospective analyses of neonatal outbreaks have suggested that a total ingested exposure dose for a day, before the onset of the diarrhea, was approximately 4000 CFU. A common virulence repF1B-like plasmid has been described and was found to be harbored by 97% strains of Cronobacter spp. There are up to 10 serogroups known among the 7 Cronobacter spp. Following simple good hygiene practices, such as hand washing and washing of feeding and preparation equipment, preparing formula fresh for each feeding with boiled water that has been allowed to cool to no less than 70 °C, and discarding unused formula, should limit both intrinsic and extrinsic contamination of PIF and exposure to this pathogen.

Bacterial, Viral, and Parasitic Foodborne Infections and Intoxications

Bacterial, Viral, and Parasitic Foodborne Infections and Intoxications
Author : Fritz P. Gluckstein
Publisher : Unknown
Release Date : 1988
Category : Bacterial diseases
Total pages :32
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Foodborne Infections and Intoxications

Foodborne Infections and Intoxications
Author : Ronald G. Labbé,V.K. Juneja
Publisher : Elsevier Inc. Chapters
Release Date : 2013-03-06
Category : Medical
Total pages :568
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Clostridium perfringens is a leading cause of foodborne illness, though cases are widely under-reported because of the mild nature of the gastrointestinal illness, which consists of diarrhea and abdominal cramps. These appear 8–24 hours following ingestion of large numbers of vegetative cells in temperature-abused protein foods, typically meat and poultry. Cells sporulate in the small intestine, producing an enterotoxin. The ability of C. perfringens to grow at elevated temperatures, produce spores, and reproduce rapidly contributes to its role as an important cause of foodborne illness.

Foodborne Diseases

Foodborne Diseases
Author : Christine ER Dodd,Tim Grant Aldsworth,Richard A Stein
Publisher : Academic Press
Release Date : 2017-02-13
Category : Technology & Engineering
Total pages :576
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Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety. Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more. Presents principles in disease processes in foodborne illness Includes hot-topic discussions such as the impact of nanotechnology on food safety Provides in-depth description of our current understanding of the infectious and toxic pathogens associated with food Presents cutting-edge research on epigenetics, antimicrobial resistance, and intervention technologies

Foodborne Diseases

Foodborne Diseases
Author : Dean O. Cliver,Hans P. Riemann
Publisher : Gulf Professional Publishing
Release Date : 2002-11-15
Category : Medical
Total pages :411
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Publisher Description

Food Microbiology

Food Microbiology
Author : Osman Erkmen,T. Faruk Bozoglu
Publisher : John Wiley & Sons
Release Date : 2016-06-13
Category : Medical
Total pages :944
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This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.