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.

Foreword by: T.L. Poole