Foodborne Disease Handbook, Second Edition: Volume 2: Viruses, Parasites, Pathogens, and HACCP

Foodborne Disease Control: Viruses, Parasites & HACCP Systems

This reference examines foodborne diseases caused by viruses, parasites and other pathogens, with particular attention to detection, prevention and food safety management. The second edition includes updated coverage of viral exposure, food contamination, seafood parasites, hepatitis A prevention and HACCP control programmes for foodservice operations.

Key Features

• Explores the causes and transmission of foodborne diseases
• Examines viruses associated with food contamination
• Covers the detection of human enteric viruses in foods
• Discusses viral exposure and the role of poison control centres
• Explores hepatitis A transmission through contaminated food
• Examines environmental measures for preventing viral spread
• Covers parasites associated with seafood
• Discusses foodborne parasitic infections and their risks
• Explores pathogenic microorganisms affecting food safety
• Introduces the principles of HACCP
• Explains hazard identification and critical control points
• Covers HACCP implementation in foodservice operations
• Examines food safety control programmes
• Highlights prevention strategies for foodborne contamination
• Provides practical insights into foodborne disease management