Foodborne Disease Handbook, Second Edition Volume I: Bacterial Pathogens

Contains new chapters on the role of U. S. poison centers in bacterial exposures; bacteria biota in foods; salmonellosis in animals; human salmonellosis; vibro cholerae; vibrio vulnificus; and more.

1. The Role of U.S. Poison Centers in Bacterial Exposures - Bacterial Pathogens 2. Baterial Biota - Flora in Foods 3. Aeromonas hydrophila 4. Update: Food Poisoning and Other Diseases Induced by Bacillus cereus 5. Brucella 6. Campylobacter jejuni 7. Clostridium botulinum 8. Clostridium perfringens 9. Escherichia coli 10. Listeria monocytogenes 11. Bacteriology of Salmonella 12. Salmonellosis in Animals 13. Human Salmonellosis: General Medical Aspects 14. Shigella 15. Staphylococcus aureus 16. Vibrio cholera 17. Vibrio parachaemolyticus 18. Vibrio vulnificus 19. Yersinia. Disease Surveillance, Investigation, and Indicator Organisms 20. Surveillance of Foodborne Disease 21. Investigating Foodborne Disease. Indicator Organisms in Foods