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Guide to Foodborne Pathogens
An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most 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. Topics include: * Arcobacter/Helicobacter * Aspergillus * Bacillus cereus * Campyloba...
Research in Progress
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Handbook on Clostridia
Clostridia is one of the largest bacterial genera with an enormous potential for biotechnical and medical applications. Despite growing scientific, medical, and industrial interest, information on basic methods, biochemical fundamentals, clinical practice, industrial applications, and novel developments remains scattered in a variety of research ar
Handbook of Natural Toxins
This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.;Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.
Anthrax: History, Biology, Global Distribution, Clinical Aspects, Immunology, and Molecular Biology
Following the post 9/11 distribution of anthrax spores through the U.S. mail, and the resulting deaths of five individuals - primarily due to initial misdiagnosis - there has been a renewed interest in anthrax among clinicians and intelligence agencies, particularly as a biological warfare agent. This monograph brings forth essential knowledge about anthrax. Included in this volume, are, the early history, non-natural outbreaks of anthrax, characteristics of the causative organism Bacillus anthracis and its relationship to other members of the B. cereus family. Also included are reports on extensive clinical findings, mechanisms of anthrax virulence and the genetics responsible for these virulence factors. The extensive studies over the years regarding the development of veterinary and human vaccines, and molecular studies, including conventional PCR and real-time PCR are explained in comprehensive detail, with the help of tables, figures and extensive references. This eBook serves as an advanced presentation and reference work for individuals seeking detailed information regarding anthrax and as a primary guide for individuals pursuing studies on anthrax.
Peterson's Graduate Programs in the Sciences 2011
Peterson's Graduate Programs in the Agricultural Sciences contains a wealth of information on colleges and universities that offer graduate work in the Agricultural Sciences, Agronomy & Soil Sciences, Animal Sciences, Aquaculture, Food Science & Technology, Horticulture, Plant Sciences, and Viticulture and Enology. The institutions listed include those in the United States,Canada, and abroad that are accredited by U.S. accrediting bodies. Up-to-date information, collected through Peterson's Annual Survey of Graduate and Professional Institutions, provides valuable information on degree offerings, professional accreditation, jointly offered degrees, part-time and evening/weekend programs, pos...
Foodborne Diseases
Publisher Description
Handbook of Natural Toxins
This volume describes the structure and function of bacterial toxins and presents a comprehensive review of virulence factors, providing recent information concerning cell physiology and biochemistry, as well as new toxin tools for experimental studies and clinical therapy. A wide variety of toxic proteins, including the toxins that cause diptheria, cholera, pertussis, shigellosis, tetanus, botulism and anthrax, are discussed.;The work is aimed at microbiologists, biochemists, endocrinologists, toxicologists, infectious disease specialists, pathologists, public health officials, and upper-level undergraduate and graduate students in these disciplines.
Foodborne Infections and Intoxications
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction noting common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested. - Provides a summary of the
