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by Y.H. Hui, Merle D. Pierson, Merle D. (Ed.) Pierson
Description
This is an excellent source of information on all common foodborne bacterial pathogens. It provides comprehensive descriptions of the disease causing bacteria, the occurrence in foods and isolation techniques, the pathobiology and treatment of foodborne diseases, and the management of disease outbreaks. The purpose is to provide a single source of information on various aspects of foodborne diseases that can be easily followed by readers with diverse educational backgrounds. The book meets these objectives, although the level of information in different chapters varies. The audience range is wide and includes food science students, bacteriologists, research scientists, food inspectors, public health officials, clinicians, and food industry personnel associated with critical aspects of the food manufacturing processes. Each chapter is authored by individuals with a high level of expertise in the area. Both established and newly emerged bacterial agents implicated in foodborne illnesses are described. Considerable information provided on some aspects, such as the genetic determinants for virulence of pathogens, is useful to both researchers and readers familiar with the basic description of the disease. The importance of an early detection of pathogens in food using the conventional and gene amplification detection methods is recognized, although the latter is only briefly described. The use of commercially available rapid detection kits is rarely discussed. New chapters have been added and others updated or extensively revised to incorporate new information, which is supplemented by expanding an already large set of references at the end of each chapter. This book should be very useful tothe target audience in understanding the underlying principles and other important aspects of the foodborne diseases, which can readily be applied to the prevention of foodborne disease outbreaks. The approach of furnishing comprehensive information on various attributes that may facilitate transmission of diseases through food is rarely found elsewhere. Thus, this book is a valuable contribution to the understanding and effective management of foodborne illnesses.
- Pub. Date: January 2001
- Publisher: --
- ISBN-13: 9780824703370
- ISBN: 0824703375
- Edition : 2ND, REVISED & EXPANDED
Description
This is an excellent source of information on all common foodborne bacterial pathogens. It provides comprehensive descriptions of the disease causing bacteria, the occurrence in foods and isolation techniques, the pathobiology and treatment of foodborne diseases, and the management of disease outbreaks. The purpose is to provide a single source of information on various aspects of foodborne diseases that can be easily followed by readers with diverse educational backgrounds. The book meets these objectives, although the level of information in different chapters varies. The audience range is wide and includes food science students, bacteriologists, research scientists, food inspectors, public health officials, clinicians, and food industry personnel associated with critical aspects of the food manufacturing processes. Each chapter is authored by individuals with a high level of expertise in the area. Both established and newly emerged bacterial agents implicated in foodborne illnesses are described. Considerable information provided on some aspects, such as the genetic determinants for virulence of pathogens, is useful to both researchers and readers familiar with the basic description of the disease. The importance of an early detection of pathogens in food using the conventional and gene amplification detection methods is recognized, although the latter is only briefly described. The use of commercially available rapid detection kits is rarely discussed. New chapters have been added and others updated or extensively revised to incorporate new information, which is supplemented by expanding an already large set of references at the end of each chapter. This book should be very useful tothe target audience in understanding the underlying principles and other important aspects of the foodborne diseases, which can readily be applied to the prevention of foodborne disease outbreaks. The approach of furnishing comprehensive information on various attributes that may facilitate transmission of diseases through food is rarely found elsewhere. Thus, this book is a valuable contribution to the understanding and effective management of foodborne illnesses.
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