This resource discusses all aspects of food poisoning and its sources such as bacteria, plant, and fungus - presenting the pathogens and food toxins in detail.  Featuring contributions from over 30 leading authorities in the field, Food Poisoning ...: describes bacterial food contaminants including staphylococcal, salmonellae, E. coli, Clostridium perfringens, Bacillus cereus, cholera, and botulism; covers the prevention and treatment of mushroom and other poisonings from grains and plant-type foods; explains how to aid allergic reactions resulting from eating certain foods; identifies which kinds of seafood may cause severe poisoning; explores teratogenic aspects of food poisoning, outlining which foods pregnant women should avoid; and shows how those sensitive to nitrosamines can avoid such food poisoning.;Extensively referenced with more than 2200 literature citations, Volume 7: Food Poisoning serves as essential reading for toxicologists, microbiologists, dietitians and nutritionists, public health officials, food scientists and technologists, agricultural chemists and biochemists, bacteriologists, and graduate-level students in food science and toxicology.

part I|22 pages

Public Health Problems

chapter 1|20 pages

Public Health Problems of Foodborne Diseases and Their Prevention

ByFrank L. Bryan

part II|181 pages

Bacterial Origin

chapter 2|23 pages

Staphylococcal Intoxication in Mass Feeding

ByMerlin S. Bergdoll

chapter 3|21 pages

Salmonellae in Eggs

ByRichard K. Gast, Nelson A. Cox, J. Stan Bailey

chapter 4|31 pages

Escherichia coli Gastroenteritis: Food and Waterborne Infections

ByPeter Echeverria, Oralak Serichantalergs, Suchitra Changchawalit, Orntipa Sethabutr

chapter 5|16 pages

Clostridium perfringens Gastroenteritis

ByRonald G. Labbé

chapter 6|35 pages

Bacillus cereus Gastroenteritis

ByJohn M. Kramer, Richard J. Gilbert

chapter 7|16 pages

Cholera Infection and Poisoning

ByCharles A. Kaysner

chapter 8|33 pages

Botulism in Home-Processed Foods

ByJohn N. Sofos

part III|130 pages

Plant and Fungal Origin

chapter 9|29 pages

Mushroom Poisons

ByHeinz Faulstich, Theodor Wieland

chapter 10|26 pages

The Toxicology of Alkaloids in Foods and Herbs

ByRyan J. Huxtable

chapter 11|28 pages

Toxicology of Plant Lectins

ByWerner G. Jaffé, Dinah S. Seidl

chapter 12|44 pages

Mycotoxins in Foods

BySuresh S. Dhumal, Dattajirao K. Salunkhe

part IV|64 pages


chapter 13|35 pages

Food Allergies

ByTracy J. Bargman, Steve L. Taylor, John H. Rupnow

chapter 14|26 pages

Cereal Allergies and Intolerances

ByKlaus Lorenz

part V|75 pages


chapter 15|14 pages

Symptoms and Treatment of Common Seafood Poisonings

ByJoseph I. Smith

chapter 16|59 pages

Analytical Methods for Marine Toxins

ByJames M. Hungerford, Marleen M. Wekell

part VI|29 pages


chapter 17|27 pages

Naturally Occurring Goitrogens

ByPavel Langer, Nikolaj Michajlovskij

part VII|47 pages


chapter 18|45 pages

Natural Teratogens in Foods and Drugs

ByJames L. Schardein

part VIII|20 pages


chapter 19|18 pages

Antibiotic Residues in Foods

ByIrtaza H. Siddique

part IX|35 pages


chapter 20|33 pages

Nitrosamines and Food Poisoning

ByNrisinha P. Sen