Preface
Contributors
Epidemiology and Globalization of Foodborne Disease (Ewen C. D. Todd)
Arcobacter and Helicobacter (Irene V. Wesley)
Aspergillus (Deepak Bhatnagar and Santos García
Bacillus Cereus (R. W. Bennett)
Campylobacter (Norman J. Stern)
Clostridium Botulinum (Barbara M. Lund and Michael W. Peck)
Fusarium (Lloyd B. Bullerman)
Listeria Monocytogenes (Catherine W. Donnelly)
Clostridium Perfringens (Norma L. Heredia and Ronald G. Labbé)
Escherichia Coli (Peter Feng)
Salmonella (Jean-Yves D'Aoust)
Shigella (David W. K. Acheson)
Staphylococcus Aureus (R. W. Bennett)
Vibrio Vulnificus, Vibrio Parahaemolyticus, and Vibrio Cholerae (Mark L. Tamplin)
Yersinia Enterocolitica (Saumya Bhaduri)
Viruses (Dean O. Cliver)
Seafood Toxins (James M. Hungerford)
Parasites (George J. Jackson)
Miscellaneous Agents: Brucella, Aeromonas, Plesiomonas, and ß-Hemolytic Streptococci (Eduardo Fernández-Escartín and Santos García)
Disinfecting and Sterilizing Agents Used in Food Industry (Mafu Akier Assanta and Denis Roy)
Role of Haccp in Control of Foodborne Illnesses (Robert B. Gravani)
Prion Diseases (Judd Aiken)
Bibliography
Index