FOODBORNE DISEASES

This second edition of Foodborne Diseases deals with four aspects of the topic: principles, infections, intoxications, and prevention. In addition to outlining the various infections like Salmonella, some of the other topics covered are: disease processes in foodborne illness; natural toxicants; seafood toxins; microbiology of food preservation and sanitation; and organizing a safe food supply system. Chapters are clearly illustrated, and this latest edition contains an increased number of diagrams and tables.It also adopts a more global view, and the list of contributors is more international. Extensively indexed and easy-to-read, this work should serve as a reference to anyone with concerns about the global impact of foodborne diseases.

Key Features* New for the second edition:* An emphasis on 'readability'* Increased number of illustrations* 2-colour throughout* Extensive indexing (by the Editors) to encourage use of the book as a desk reference* Chapters describing each of the important causes of foodborne disease (known as the 'bug parade') will be placed between a section on the general principles of foodborne disease and a section on the general principles of preventing foodborne disease* The section on cancer, heart disease and other chronic illnesses as allegedly foodborne to be extensively revised* An increased number of scanning electron micrographs of the disease agents themselves* Many flow and schematic diagrams for laboratory methods, food processes and organizations* New approaches, such as molecular biology techniques and hazard analysis-critical control points (HACCP) to be presented in context

Howard E. Taylor is a research chemist with the National Research Program, Water Resources Division, U.S. Geological Survey located in Boulder, Colorado. Dr. Taylor has played a major role over the past 25 years in the development of plasma spectrometric techniques in analytical chemistry, as reflected in his more than 150 technical publications and the presentation of numerous papers at national and international technical meetings. He has served as faculty affiliate at Colorado State University and has taught American Chemical Society Short Courses for more than 15 years.