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Foodborne Diseases
In Foodborne Diseases, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The chapters of this volume cover a wide variety of bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins, and also address alternatives to antibiotics, risk assessment, irradiation and other sanitation procedures, and molecular techniques for detecting foodborne pathogens. Additionally, the acclaimed authors discuss pathogen control strategies and look toward future innovations in food safety technology. Covering essential foodborne pathogens, assessment and treatment, Foodborne Diseases is an essential reference for infectious disease specialists, microbiologists, and industrial and research-based scientists in food safety.
Improving gut health in poultry
Particular focus on development of the chicken gut microbiome over the lifetime of the bird Reviews interactions between pathogens and the gut and the role of antibiotics in this process Comprehensive review of research on efficacy of poultry feed additives: probiotics, prebiotics, synbiotics, antimicrobials, essential oils and other botanicals, cereal grains
Preharvest and Postharvest Food Safety
While presenting the latest scientific research on the major pathogens associated with meat, poultry, produce, and other foods, Pre-Harvest and Post-Harvest Food Safety: Contemporary Issues and Future Directions goes beyond other professional reference books by identifying the research needed to assure food safety in the future. The editors and authors not only review the current, cutting-edge literature in each of their areas, but provide insights and forward thinking into the development of new and innovative approaches and research strategies. Scientists and researchers from academia, government, and industry have collaborated to examine the high-priority food safety areas recognized by t...
Interventions for the Control of Non-typhoidal Salmonella Spp. in Beef and Pork
"Non-typhoidal Salmonella spp. are estimated to cause 93.8 million cases of acute gastroenteritis and 155,000 deaths globally each year, approximately 85% of which are estimated to be foodborne, establishing Salmonella as having a significant public health and economic impact on society. Pork products are among the top food-borne sources of Salmonella globally, while beef products have been implicated in several large outbreaks in recent years. Contamination of beef and pork with Salmonella can also have a negative impact on the agri-food and trade sectors due to costly recalls of products and by limiting market access. FAO and WHO have undertaken a systematic review of the available evidenc...
It was Probably Something You Ate
From the preeminent journalist and authority on contaminated food comes a one-of-a-kind guide for safeguarding against food hazards.
