Foodborne Pathogens

Alan H. Varnam, BSc, PhD,
formerly Consultant Microbiologist, Southern Biological, Reading, UK.

Malcolm G. Evans, Photographer

The diseases and consequences of foodborne pathogenic micro-organisms are of major global importance and concern, with a conservatively estimated 80 million cases of "food poisoning" occurring annually in the western world.

This book provides a comprehensive guide to the organisms responsible for foodborne disease, as well as giving clear, practical guidance to all those involved in its prevention, managment and control. Combining an authoritative text with over 300 illustrations, mainly in four-colour, Dr Varnam's book provides the sound scientific framework necessary for the study and understanding of foodborne disease. It is now reissued in softcover.

Contents

Preface

Acknowledgements

1. Food Poisoning: medical and microbiological overview
2. Food Poisoning: economic, social and personal aspects
3. Foodborne pathogenic micro-organisms: a perspective
4. Salmonella
5. Shigella
6. Escherichia coli
7. Yersinia
8. Vibrio
9. Aeromonas
10. Plesiomonas shigelloides
11. Campylobacter
12. Staphylococcus aureus
13. Bacillus
14. Clostridium botulinum
15. Clostridium perfingens
16. Listeria monocytogenes
17. Other bacterial agents of foodborne disease
18. Foodborne viral infection
19. Protozoa
20. Control of pathogenic micro-organisms in food: management aspects
21. Control of pathogenic micro-organisms in meat
22. Control of pathogenic micro-organisms in milk
23. Control of pathogenic micro-organisms in eggs
24. Control of pathogenic micro-organisms in fish and shellfish
25. Control of pathogenic micro-organisms in miscellaneous foods and processes

References

Further Reading

Index