{"product_id":"guide-to-foodborne-pathogens-isbn-9780470671429","title":"Guide to Foodborne Pathogens","description":"\u003ci\u003eGuide to Foodborne Pathogens\u003c\/i\u003e covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.  \u003cb\u003eContributors vii\u003c\/b\u003e  \u003cp\u003e\u003cb\u003e1 Globalization and epidemiology of foodborne disease 1\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eEwen C. D. Todd\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Staphylococcus aureus 26\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eReginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Listeria monocytogenes 45\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eCatherine W. Donnelly and Francisco Diez-Gonzalez\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Bacillus cereus 75\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eToril Lindbäck and Per Einar Granum\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Clostridium perfringens 82\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eNorma L. Heredia and Ronald G. Labbé\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Clostridium botulinum 91\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eBarbara M. Lund and Michael W. Peck\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Salmonella 112\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSteven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Shigella species 138\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eKeith A. Lampel\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSalina Parveen and Mark L. Tamplin\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Yersinia enterocolitica 177\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSaumya Bhaduri and James L. Smith\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e11 Campylobacter 188\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eSantos Garcia and Norma L. Heredia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e12 Arcobacter and Helicobacter 197\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eIrene V. Wesley\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e13 Brucella 210\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAxel Cloeckaert and Michel S. Zygmunt\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e14 Escherichia coli 222\u003c\/b\u003e\u003cbr\u003e \u003ci\u003ePeter Feng\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e15 Cronobacter spp. (formerly Enterobacter sakazakii) 241\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eQiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e16 Aflatoxins and Aspergillus flavus 257\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDeepak Bhatnagar and Santos Garcia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAndreia Bianchini and Lloyd B. Bullerman\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e18 Other moulds and mycotoxins 284\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eVicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e19 Foodborne protozoa 303\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eYnes R. Ortega and Martin Kváè\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e20 Taenia solium, Taenia saginata and Taenia asiatica 317\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAna Flisser Steinbruch\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e21 Other foodborne helminthes 329\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eM. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e22 Foodborne viruses 352\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAnna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e23 Seafood toxins 377\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eJames M. Hungerford\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e24 Prion diseases 399\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eDebbie McKenzie and Judd Aiken\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e25 Forthcoming new technologies for microbial detection 414\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eArun K. Bhunia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e26 Stress adaptation, survival and recovery of foodborne pathogens 422\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eAlissa M. Wesche and Elliot T. Ryser\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e27 Microbial biofilms and food safety 438\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eL. A. McLandsborough\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e28 Bacteriophage biocontrol 448\u003c\/b\u003e\u003cbr\u003e \u003ci\u003eLars Fieseler and Martin J. Loessner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003eIndex 457\u003c\/b\u003e\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eProfessor Santos García\u003c\/b\u003e, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProfessor Ronald G. Labbé\u003c\/b\u003e, Department of Food Science, University of Massachusetts, Amherst, USA\u003c\/p\u003e  \u003cp\u003e\u003cb\u003eGuide to\u003cbr\u003e Foodborne Pathogens, second edition\u003cbr\u003e \u003c\/b\u003eEdited by Ronald G. Labbé and Santos García\u003cbr\u003e \u003cbr\u003e Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and\u003cbr\u003e new detection methods developed.  Regulation by federal bodies has increased, impacting global trade as well as public health.\u003cbr\u003e \u003cbr\u003e \u003ci\u003eGuide to Foodborne Pathogens\u003c\/i\u003e offers broad and accessible coverage of the pathogens – bacteria, viruses, and parasites–most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also\u003cbr\u003e features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.\u003cbr\u003e \u003cbr\u003e This second edition has been comprehensively revised: existing chapters have been updated\u003cbr\u003e and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles\/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on\u003cbr\u003e both established and new and emerging pathogens. \u003ci\u003eGuide to Foodborne Pathogens\u003c\/i\u003e provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue.\u003cbr\u003e \u003cbr\u003e \u003cb\u003eAbout the\u003cbr\u003e Editors\u003cbr\u003e \u003cbr\u003e \u003c\/b\u003e\u003cb\u003eProfessor\u003cbr\u003e Ronald G. Labbé\u003c\/b\u003e,\u003cbr\u003e Department of Food Science, University of Massachusetts, Amherst, Massachusetts\u003c\/p\u003e \u003cp\u003e\u003cb\u003eProfessor\u003cbr\u003e Santos García\u003c\/b\u003e,\u003cbr\u003e Department of Microbiology and Immunology, Autonomous University of Nuevo Leon,\u003cbr\u003e Monterrey, NL, Mexico\u003cbr\u003e \u003cbr\u003e \u003cb\u003eAlso available from Wiley\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003e\u003ci\u003eFood Irradiation Research and\u003cbr\u003e Technology, second edition\u003cbr\u003e \u003cbr\u003e \u003c\/i\u003e Christopher H.\u003cbr\u003e Sommers  and Xuetong Fan (Editors) \/ ISBN\u003cbr\u003e 978-0-8138-0209-1\u003cbr\u003e \u003cbr\u003e \u003ci\u003eDecontamination of Fresh and\u003cbr\u003e Minimally Processed Produce\u003c\/i\u003e\u003cbr\u003e Vicente M. Gomez-Lopez (Editor) \/ ISBN 978-0-8138-2384-3\u003cbr\u003e \u003cbr\u003e \u003ci\u003eFood Safety: The Science of Keeping\u003cbr\u003e Food Safe\u003c\/i\u003e\u003cbr\u003e Ian C. Shaw \/ ISBN 978-1-4443-3722-8\u003c\/p\u003e","brand":"Wiley-Blackwell","offers":[{"title":"Default Title","offer_id":47989318222053,"sku":"NP9780470671429","price":248.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1842\/7735\/files\/9780470671429.jpg?v=1761783648","url":"https:\/\/k12savings.com\/products\/guide-to-foodborne-pathogens-isbn-9780470671429","provider":"K12savings","version":"1.0","type":"link"}