First edition blurb This volume of Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogensbacteria, viruses, and parasitesmost commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue. Second edition update The book will be comprehensively revised for the second edition, updating existing chapters and adding many new ones. Existing chapters from the first edition will be revised to include: Information on newly-identified modes of action of organisms or their toxins Newly-identified vehicles/mechanisms of transmission Overview of the latest rapid methods for detection and enumeration Twelve new chapters will be included, adding new information on pathogens such as Brucella, Cronobacter/Enterobacter sakazakii , Cyclospora and Cryptosporidium and Taenia (Tapeworms ).
Other additional chapters will cover: New Technologies for Microbial Detection Nanotechnology and Biosensors Magnetic Nanoparticles and NMR/MRI Detection of Pathogens and Toxins New Approaches in Immunological and Molecular Techniques Stress Adaptation and Survival of Foodborne Pathogens Introduction Nanotechnology and Biosensors Magnetic Nanoparticles and NMR/MRI Detection of Pathogens and Toxins New Approaches in Immunological and Molecular Techniques References Microbial Biofilms and Food Safety Introduction and Importance Mechanisms of Biofilm Development Biofilms in the Food Environment Resistance/Survival of Biofilms Biofilm Prevention and Removal Bacteriophage biocontrol Food Safety Management systems.