Food associated pathogens / editors, Wilhelm Tham, Marie-Louise Danielsson-Tham.

Includes bibliographical references and index.

1. Food-associated pathogens : insights and reflections / Marie-Louise Danielsson-Tham -- 2. Food associated antimicrobial resistance / Annamari Heikinheimo -- 3. Bacillus cereus food poisoning / Per Einar Granum -- 4. Brucellosis / Jacques Godfroid -- 5. Campylobacter / Eva Olsson Engvall -- 6. Food-borne pathogenic clostridia / Miia Lindstr�m and Hannu Korkeala -- 7. Diarrheagenic E. coli with emphasis on shiga toxin-producing E. coli / Peter Gerner-Smidt -- 8. Lessons from the Escherichia coli O103 outbreak in Norway 2006 -- Ivar V�agsholm -- 9. Enterococci / Krina Trivedi -- 10. Listeria monocytogenes : very food-borne bacteria / Wilhelm Tham and Marie-Louise Danielsson-Tham -- 11. Moulds as a threat to food safety / Dereje T. Asefa and Ida Skaar -- 12. The role of mycobacteria in food safety / Charles O. Thoen and John B. Kaneene -- 13. Protozoan parasites : a plethora of potentially foodborne pathogens / Lucy J. Robertson -- 14. Salmonella : disease burden and sources of infection / Tine Hald -- 15. Shigella spp. / Swapan Kumar Niyogi -- 16. Staphylococcal food poisoning / Marie-Louise Danielsson-Tham -- 17. Vibrio as a food pathogen / Torkel Wadstr�om and �Asa Ljungh -- 18. Foodborne viruses / Magnus Simonsson ... [et al.] -- 19. Enteropathogenic yersinia in foods / Riikka Laukkanen-Ninios, Maria Fredriksson-Ahomaa and Hannu Korkeala.

"Food borne diseases associated with microbial pathogens are an important cause of human illness. Changes in both lifestyle and eating habits increase the opportunity for the transmission of pathogenic microorganisms in foods, for example, the consumption of raw foods implies risks for food borne infections and intoxications, as does the greater demand for refrigerated ready-to-eat foods, as some food borne pathogens are capable of growth even at refrigeration temperatures. The extended shelf life of many food items can threaten consumer's health. In addition, personal hygiene has worsened, and food workers' improper hand cleaning is increasingly implicated in food borne illness. The teaching of food safety needs to be reintroduced, even in primary education. The number of people susceptible to food borne disease has increased, especially among the population over 65 years of age. Thus, food microbiologists working with food-associated pathogens need to be familiar with the type of microorganisms associated with a food product in its natural state to be able to predict the general types of microorganisms expected in a particular food product. The food microbiologist must also be familiar with the incubation periods and clinical symptoms of different food borne diseases. The effective prevention of food borne diseases requires cooperation and open-mindedness among different authorities and professionals, e.g., physicians, medical officers, veterinarians, public health offi cers, food producers, national surveillance institutes, scientists, and government ministers and departments. Future food safety should be an important factor in trade, and countries with the best food safety will gain new international markets"--Provided by publisher.

Also available in print format.