LEADER 05552nam 2200649Ia 450 001 9910139032303321 005 20200520144314.0 010 $a1-118-68483-4 010 $a1-118-68485-0 010 $a1-118-68484-2 035 $a(CKB)2550000001108759 035 $a(EBL)1330986 035 $a(OCoLC)854977760 035 $a(MiAaPQ)EBC1330986 035 $a(DLC) 2013009059 035 $a(Au-PeEL)EBL1330986 035 $a(CaPaEBR)ebr10740004 035 $a(CaONFJC)MIL508845 035 $a(PPN)199480494 035 $a(EXLCZ)992550000001108759 100 $a20130304d2013 uy 0 101 0 $aeng 135 $aur|n|---||||| 181 $2rdacontent 182 $2rdamedia 183 $2rdacarrier 200 00$aGuide to foodborne pathogens$b[electronic resource] /$fedited by Ronald G. Labbe and Santos Garcia 205 $a2nd ed. 210 $aChichester, West Sussex, UK $cWiley Blackwell$d2013 215 $a1 online resource (485 p.) 300 $aDescription based upon print version of record. 311 $a0-470-67142-4 311 $a1-299-77594-2 320 $aIncludes bibliographical references and index. 327 $aGuide to Foodborne Pathogens; Copyright; Contents; Contributors; 1 Globalization and epidemiology of foodborne disease; 1.1 Introduction; 1.2 Globalization of foodborne disease; 1.3 Measuring the impact of the burden of foodborne disease; 1.4 Investigation of foodborne disease outbreaks; 1.5 Vehicles frequently implicated in foodborne illness; 1.5.1 Meat and poultry; 1.5.2 Fish and shellfish; 1.5.3 Egg products; 1.5.4 Dairy products; 1.5.5 Vegetables and fruits; 1.6 High-risk populations; 1.7 Policies to reduce foodborne disease; 1.8 Conclusion; Bibliography; 2 Staphylococcus aureus 327 $a2.1 Introduction2.2 Nature of illness; 2.2.1 Symptoms; 2.2.2 Dose; 2.3 Characteristics of agent; 2.3.1 Organism; 2.3.2 Enterotoxins; 2.4 Epidemiology; 2.4.1 Frequency of illness; 2.4.2 Diagnosis of human illness; 2.4.3 Vectors of transmission; 2.4.4 Foods incriminated; 2.4.5 Typical food-poisoning outbreak; 2.4.6 Atypical food-poisoning outbreaks (thermally processed food); 2.5 Detection and identification; 2.5.1 Tests used for identification; 2.5.2 Diagnostic features; 2.5.3 Media selection; 2.5.4 Direct-plating method; 2.5.5 Enrichment isolation method; 2.5.6 Differential characteristics 327 $a2.5.7 Coagulase2.5.8 Thermonuclease; 2.5.9 Ancillary tests; 2.6 Detection of enterotoxins; 2.6.1 Methods for toxin identification; 2.6.2 Toxin production by staphylococci; 2.6.3 Toxin identification in foods; 2.7 Physical methods for destruction; 2.8 Prevention and control; Bibliography; 3 Listeria monocytogenes; 3.1 Introduction; 3.1.1 Characteristics of Listeria; 3.1.2 Distribution of Listeria; 3.2 Listeriosis in humans; 3.2.1 Disease characterization; 3.2.2 Listeriosis in immunocompromised hosts; 3.3 Pathogenesis; 3.4 Foodborne transmission; 3.4.1 Foodborne disease epidemics: North America 327 $a3.4.2 Sporadic cases of listeriosis3.5 Sources of Listeria in foods and food-processing environments; 3.6 Detection of Listeria in foods; 3.6.1 Selective enrichment and enumeration; 3.6.2 Sublethal injury; 3.7 Conclusion; Bibliography; 4 Bacillus cereus; 4.1 Introduction; 4.2 Nature of illness; 4.3 Characteristics of the agent; 4.4 Epidemiology; 4.5 Detection of organism; 4.6 Physical methods for destruction; 4.7 Prevention and control; Bibliography; 5 Clostridium perfringens; 5.1 Introduction; 5.2 Nature of illness in animals and humans; 5.3 Characteristics of agent; 5.4 Epidemiology 327 $a5.5 Detection of organism5.6 Physical methods for destruction; 5.7 Prevention and control; Bibliography; 6 Clostridium botulinum; 6.1 Introduction; 6.2 Botulism; 6.3 Properties of Clostridium botulinum and botulinum neurotoxins; 6.3.1 Clostridium botulinum; 6.3.2 Botulinum neurotoxins; 6.4 Detection and isolation; 6.4.1 Enrichment; 6.4.2 Isolation; 6.4.3 Tests for neurotoxin genes; 6.4.4 Tests for toxin; 6.4.5 Characterization of isolates; 6.5 Epidemiology; 6.5.1 Incidence of C. botulinum in the environmentand in foods; 6.5.2 Incidence of foodborne botulism; 6.5.3 Infant botulism 327 $a6.6 Prevention and control 330 $a"Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents"--$cProvided by publisher. 330 $a"A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"--$cProvided by publisher. 606 $aFood$xMicrobiology$vCongresses 606 $aFoodborne diseases$vCongresses 615 0$aFood$xMicrobiology 615 0$aFoodborne diseases 676 $a664.001/579 686 $aTEC012000$2bisacsh 701 $aLabbe?$b Ronald G.$f1946-$0991107 701 $aGarci?a$b Santos$f1961-$0856404 801 0$bMiAaPQ 801 1$bMiAaPQ 801 2$bMiAaPQ 906 $aBOOK 912 $a9910139032303321 996 $aGuide to foodborne pathogens$92267998 997 $aUNINA