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International Food Safety Handbook from C.H.I.P.S.
International Handbook of Foodborne Pathogens
edited by Marianne D. Miliotis and Jeffrey W. Bier

International Handbook of Foodborne Pathogens:

  • describes the management, control, and prevention of microbial foodborne disease
  • analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses
  • discusses the prevalence and risk of foodborne disease in developing and industrialized countries

Contents

Part I: Characterization of the Organisms Involved in Foodborne Illness

Foodborne Viruses

  1. Caliciviruses
  2. Hepatitis

Foodborne Bacteria: Established Bacterial Pathogens

  1. Bacillus cereus
  2. Staphylococcus aureus
  3. Clostridium botulinum
  4. Clostridium perfringens
  5. Listeria monocytogenes
  6. Escherichia coli
  7. Nontyphoid Salmonella
  8. Typhoid Salmonella
  9. Shigella Species
  10. Campylobacter Species
  11. Helicobacter pylori
  12. Vibrio cholerae
  13. Vibrio parahaemolyticus
  14. Vibrio vulnificus
  15. Other Vibrio Species
  16. Yersinia Species
  17. Aeromonas Species
  18. Plesiomonas shigelloides
  19. Streptococcus Species

Foodborne Bacteria: Emerging Bacterial Pathogens

  1. Enterobacter sakazakii
  2. Mycobacterium avium subsp. paratuberculosis

Foodborne Toxins

  1. Major Fungal Toxins of Regulatory Concern
  2. Foodborne Marine Biotoxins

Foodborne Protista

  1. Entamoeba histolytica
  2. Giardia lamblia
  3. Cryptosporidium parvum
  4. Cyclospora cayetanensis
  5. Toxoplasma gondii

Foodborne Helminths

  1. Taenia solium
  2. Fasciola hepatica
  3. Fasciolopsis buski
  4. Echinostoma Species
  5. Clonorchis sinensis
  6. Opisthorchis viverrini
  7. Paragonimus Species
  8. Anisakis simplex and Pseudoterranova decipiens
  9. Trichinella
  10. Variant Creutzfeldt-Jakob Disease and Bovine Spongiform Encephalopathy

Part II: Geographic Summary of Incidence of Foodborne Illness

  1. Incidence of Foodborne Infections in Northern Europe
  2. Incidence of Foodborne Illness in Central Europe
  3. Incidence of Foodborne Illness in Southern Africa
  4. Incidence of Foodborne Illness in Southeast Asia
  5. Foodborne Diseases in Southern South America

Part III: International Standards and HACCP on Foodborne Illness

  1. The WTO Agreement on the Application of Sanitary and Phytosanitary Measures: An International Trade Agreement with Implications for National and International Food Safety Standards
  2. The International Organization for Standardization
  3. The Role of Codex Alimentarius in International Standards Setting
  4. The Office International des Epizooties: Part I
  5. The Office International des Epizooties: Part II
  6. Microbial Risk Assessment as a Tool for Guiding Food Safety
  7. Hazard Analysis and Critical Control Point Systems

Index

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International Handbook of Foodborne Pathogens
edited by Marianne D. Miliotis and Jeffrey W. Bier
 688 pages • $268.95 + shipping

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