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Emerging foodborne pathogens
Woodhead Publishing Ltd, May 2006, Pages: 656
Developments such as the increasing globalisation of the food industry, constant innovations in technologies and products and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans, or first associated with a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases.
“Emerging Foodborne Pathogens” is split into two sections. The first deals with identification issues, such as how the pathogen emerges, surveillance methods in US and Europe and how viruses are tracked. The section closes with a chapter on food safety objectives. The second half of the book looks at individual pathogens in detail. These include: Acrobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Enterobacter; Listeria; Prion diseases; Vibrios; and Helicobacter pylori.
Designed for microbiologists and QA staff in the food industry, and food safety scientists working in governments and academia, this collection will prove invaluable for public health policy and decision makers.
About the editors
Yasmine Motarjemi is a food safety manager in the Quality Department at the Nestlé Research Centre, Switzerland
Martin Adams is a Professor of Food Microbiology at Surrey University, UK.
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