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<b>Contributors vii</b> <p><b>1 Globalization and epidemiology of foodborne disease 1</b><br /> <i>Ewen C. D. Todd</i></p> <p><b>2 Staphylococcus aureus 26</b><br /> <i>Reginald W. Bennett, Jennifer M. Hait and Sandra M. Tallent</i></p> <p><b>3 Listeria monocytogenes 45</b><br /> <i>Catherine W. Donnelly and Francisco Diez-Gonzalez</i></p> <p><b>4 Bacillus cereus 75</b><br /> <i>Toril Lindbäck and Per Einar Granum</i></p> <p><b>5 Clostridium perfringens 82</b><br /> <i>Norma L. Heredia and Ronald G. Labbé</i></p> <p><b>6 Clostridium botulinum 91</b><br /> <i>Barbara M. Lund and Michael W. Peck</i></p> <p><b>7 Salmonella 112</b><br /> <i>Steven C. Ricke, Ok-Kyung Koo, Steven Foley and Rajesh Nayak</i></p> <p><b>8 Shigella species 138</b><br /> <i>Keith A. Lampel</i></p> <p><b>9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae 148</b><br /> <i>Salina Parveen and Mark L. Tamplin</i></p> <p><b>10 Yersinia enterocolitica 177</b><br /> <i>Saumya Bhaduri and James L. Smith</i></p> <p><b>11 Campylobacter 188</b><br /> <i>Santos Garcia and Norma L. Heredia</i></p> <p><b>12 Arcobacter and Helicobacter 197</b><br /> <i>Irene V. Wesley</i></p> <p><b>13 Brucella 210</b><br /> <i>Axel Cloeckaert and Michel S. Zygmunt</i></p> <p><b>14 Escherichia coli 222</b><br /> <i>Peter Feng</i></p> <p><b>15 Cronobacter spp. (formerly Enterobacter sakazakii) 241</b><br /> <i>Qiongqiong Yan, Karen A. Power, Ben D. Tall and Séamus Fanning</i></p> <p><b>16 Aflatoxins and Aspergillus flavus 257</b><br /> <i>Deepak Bhatnagar and Santos Garcia</i></p> <p><b>17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 273</b><br /> <i>Andreia Bianchini and Lloyd B. Bullerman</i></p> <p><b>18 Other moulds and mycotoxins 284</b><br /> <i>Vicente Sanchis Almenar, Antonio J. Ramos girona and Sonia Marin Sillué</i></p> <p><b>19 Foodborne protozoa 303</b><br /> <i>Ynes R. Ortega and Martin Kváè</i></p> <p><b>20 Taenia solium, Taenia saginata and Taenia asiatica 317</b><br /> <i>Ana Flisser Steinbruch</i></p> <p><b>21 Other foodborne helminthes 329</b><br /> <i>M. Guadalupe Ortega-Pierres, Gerardo Pérez-Ponce de León and Dante S. Zarlenga</i></p> <p><b>22 Foodborne viruses 352</b><br /> <i>Anna M. Fabiszewski de Aceituno, Jennifer J. Rocks, Lee-Ann Jaykus and Juan S. Leon</i></p> <p><b>23 Seafood toxins 377</b><br /> <i>James M. Hungerford</i></p> <p><b>24 Prion diseases 399</b><br /> <i>Debbie McKenzie and Judd Aiken</i></p> <p><b>25 Forthcoming new technologies for microbial detection 414</b><br /> <i>Arun K. Bhunia</i></p> <p><b>26 Stress adaptation, survival and recovery of foodborne pathogens 422</b><br /> <i>Alissa M. Wesche and Elliot T. Ryser</i></p> <p><b>27 Microbial biofilms and food safety 438</b><br /> <i>L. A. McLandsborough</i></p> <p><b>28 Bacteriophage biocontrol 448</b><br /> <i>Lars Fieseler and Martin J. Loessner</i></p> <p><b>Index 457</b></p>

<p><b>Professor Santos García</b>, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA</p> <p><b>Professor Ronald G. Labbé</b>, Department of Food Science, University of Massachusetts, Amherst, USA</p>

<p><b>Guide to<br /> Foodborne Pathogens, second edition<br /> </b>Edited by Ronald G. Labbé and Santos García<br /> <br /> Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and<br /> new detection methods developed.  Regulation by federal bodies has increased, impacting global trade as well as public health.<br /> <br /> <i>Guide to Foodborne Pathogens</i> offers broad and accessible coverage of the pathogens – bacteria, viruses, and parasites–most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also<br /> features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.<br /> <br /> This second edition has been comprehensively revised: existing chapters have been updated<br /> and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on<br /> both established and new and emerging pathogens. <i>Guide to Foodborne Pathogens</i> provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue.<br /> <br /> <b>About the<br /> Editors<br /> <br /> </b><b>Professor<br /> Ronald G. Labbé</b>,<br /> Department of Food Science, University of Massachusetts, Amherst, Massachusetts</p> <p><b>Professor<br /> Santos García</b>,<br /> Department of Microbiology and Immunology, Autonomous University of Nuevo Leon,<br /> Monterrey, NL, Mexico<br /> <br /> <b>Also available from Wiley</b></p> <p><i>Food Irradiation Research and<br /> Technology, second edition<br /> <br /> </i> Christopher H.<br /> Sommers  and Xuetong Fan (Editors) / ISBN<br /> 978-0-8138-0209-1<br /> <br /> <i>Decontamination of Fresh and<br /> Minimally Processed Produce</i><br /> Vicente M. Gomez-Lopez (Editor) / ISBN 978-0-8138-2384-3<br /> <br /> <i>Food Safety: The Science of Keeping<br /> Food Safe</i><br /> Ian C. Shaw / ISBN 978-1-4443-3722-8</p>

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