Foodborne Infections and Intoxications
Foodborne Infections and Intoxications
Hardback / bound
|
English
€137.50
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Description
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. This book provides a summary of the foods most association with human infections.
"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control." --Reference & Research Book News, October 2013 "The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food. In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…" --Tecnica Molitoria (Milling Technique), September 2013 (in Italian) "The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications." --Industrie Alimentari (Food Industry), September 2013 (in Italian)
Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.
"This reference is a collective effort edited by Morris and Potter, a public health consultant. The contributors mostly have backgrounds in food science, infectious diseases, and public health…Each chapter, when possible, contains sections on clinical features of infection, the microbiology of the organism, exposure pathways, and prevention and control." --Reference & Research Book News, October 2013 "The work is now in its fourth edition and presents the latest findings on diseases, infectious agents, methods of transmission and application of data on risk for the control of diseases transmitted through food. In particular, emphasis is given to the evaluation of borne pathogen and the development of approaches risk-based food safety and its regulations…" --Tecnica Molitoria (Milling Technique), September 2013 (in Italian) "The text is an important source of information, necessary for reducing and eliminating infections and food-borne intoxications." --Industrie Alimentari (Food Industry), September 2013 (in Italian)
Dr. J. Glenn Morris is a physician epidemiologist with board certification in both internal medicine and infectious diseases. Morris started his public health career at the Centers for Disease Control and Prevention where he was an Epidemic Intelligence Service officer with responsibility for national foodborne disease surveillance. He was on the faculty of the University of Maryland School of Medicine for 24 years, where he served as Chair of the Department of Epidemiology and Preventive Medicine; he currently directs the Emerging Pathogens Institute at the University of Florida. He has served on four National Academy of Sciences expert committees dealing with food safety and was a member of the National Academy’s Food and Nutrition Board. In the mid-1990s, he worked with the Food Safety Inspection Service in the U.S. Department of Agriculture on the first major revision of food safety regulations since 1906 and has continued to work on scientific and regulatory approaches to control of foodborne diseases.