Description
Book SynopsisDivided into five parts, Microbial Food Contamination, Second Edition looks at emerging foodborne human pathogens andcomprehensively evaluates the microbiology, biochemistry, detection, risk, and threat of foodborne illness in todayâs global market. The first section introduces new insights into the pathogenic effect of E. coli, viral diseases, and protozoan parasites, as well as prions and other zoonotic diseases. It discusses mycotoxins and aflatoxins, particularly the carcinogenicity of aflatoxin B1 and the chemoprevention of liver cancer.
Detection, Monitoring, and Control
Presenting recent advances in the detection and monitoring of foodborne pathogens, section two reviews rapid electrochemical biosensors, new methods to detect prion diseases, and the use of polymerized chain reaction (PCR) for detection, identification, and typing of microorganisms. Section three examines control and prevention measures including Kosher and Halal food laws, an
Trade Review
(translated from French)"Dedicated to microbiological contamination of food, the book discusses the different types of contaminants (Escheria enterohemorrhagique coli, viruses, protozoa, Fusarium verticillioides, fumonisins, aflotoxines B1) and foodborne illness emergentes. Similarly, the methods of control and detection, and means of control are reviewed (antimicrobial technology of food security and conservation, controles biochemical and genetics of fungi producing aflatoxins, kosher and halal products). The last part of the book addresses the biological contamination in terms of bioterrorism." -Ailine "...the Editor is to be congratulated on assembling some diverse, up-to-date and unexpected subjects into the book... two main sections deal with Detection, monitoring and control, and international regulation and trade. The author list is international and the information relevant, with new technologies being objectively described. At $159.95, the book is excellent value." Glenn Gibson, Society for General Microbiology, Feb. 2009
Table of Contents
Instances and Nature of Microbial Food Contamination. PulseNet and Emerging Foodborne Diseases. Pathogenic Mechanisms of the Enterohemorrhagic Escherichia coli—Some New Insights. Viruses and Protozoan Parasites in Food. Prions in the Food Chain. Toxicity of Fumonisins, Mycotoxins from Fusarium verticillioides. Molecular and Biochemical Mechanisms of Action of Acute Toxicity and Carcinogenicity Induced by Aflatoxin B1 and of the Chemoprevention of Liver Cancer. Detecting and Monitoring Microbial Food Contamination. Rapid Methods for Detecting Microbial Contaminants in Foods: Past, Present, and Future. Rapid Electrochemical Biosensors for the Identification and Quantification of Bacteria. Applications of the Polymerase Chain Reaction for Detection, Identification, and Typing of Food-Borne Microorganisms. Advances in Prion Detection. Control of Microbial Food Contamination. The Kosher and Halal Food Laws and Potential Implications for Food Safety. Control of Foodborne Pathogens and Spoilage Microorganisms by Naturally Occurring Antimicrobialsm. Intervention Technologies for Food Safety and Preservation. Genetic and Biochemical Control of Aflatoxigenic Fungi. Microbial Food Contamination and International Trade. Mad Cow Disease and International Trade. Use of Risk Assessment as a Tool for Evaluating Microbial Food Contaminants. Zoonotic Diseases Risk Assessment and Mitigation. The Codex Alimentarius: What It is and Why It is Important. The International Food Safety Authorities Network. Bioterrorism and Microbial Food Contamination. Biological Contamination of Food. Index
