EMERGING FOODBORNE DISEASES: AN INTERNATIONAL EDITION

Throughout history, foodborne diseases have afflicted mankind.  The epidemiology of foodborne diseases is rapidly changing over the past years. Recently described pathogens, such as Escherichia coli O157:H7 and the epidemic strain of Salmonella serotype Typhimurium Definitive Type 104 (which is resistant to at least five antimicrobial drugs), have become important public health problems. Well-recognised pathogens, such as Salmonella serotype Enteritidis, have increased in prevalence or become associated with new vehicles.

Emergence in foodborne diseases is driven by the same forces as emergence in other infectious diseases: changes in demographic characteristics, human behaviour, industry, and technology; the shift toward a global economy; microbial adaptation; and the breakdown in the public health infrastructure.

What the book covers

Addressing emerging foodborne diseases will require more sensitive and rapid surveillance, enhanced methods of laboratory identification and subtyping, and effective prevention and control.  Hence the book looks at these and other issues in providing a practical guide to foodborne diseases in the cahnging World.