In this chapter the authors primarily focused on the diseases of the first categories (i.e. without human-to-human transmission or with limited human-to-human transmission), which clearly require an intervention in the animal reservoir and in food safety or improved sanitation in order to interrupt ...

This chapter looks at different ways that infectious diseases can be classified. The classification of infectious diseases based on disease state or organism by which they are best identified or the main methods of transmission is described. Disease control methods are discussed, including vector...

This chapter presents an alphabetical list of infectious diseases together with their aetiology (arboviruses, bacteria, ectoparasites, fungi, helminths (but not nematodes), nematodes, prions, protozoa, rickettsiae, spirochaetes, toxins and other viruses), clinical features, mode of transmission,...

This chapter focuses on Gram-positive bacterial pathogens of most concern in food safety, which can be further grouped into 2 categories: spore formers and non-spore formers. The bacterial spore formers of most concern for foodborne illness include Bacillus cereus, Clostridium botulinum, and C....

This chapter discusses guidelines on the production of safe poultry meat and eggs during the pre-harvest stage, feeding (focused on the quality and evaluation of feeds), postharvest food safety and food processing controls.

This chapter highlights the important role of non-governmental organizations in the realization of the goals of the One Health concept, exploring their inherent strengths and weaknesses in linking various values, capacities and needs at the human-animal-environment interface. Specific examples of...

This chapter provides a comprehensive list of infectious diseases of humans, which are presented in tabular form and listed in alphabetical order by the most commonly used name. Agents are: arboviruses; bacteria; ectoparasites; fungi; helminths (but not nematodes); nematodes; prions; protozoa;...

This chapter discusses the preparation for harvesting; tilapia harvest; off-flavour problem; grading; fish sale; postharvest handling and processing; preservation and value addition; byproducts; food safety and quality control; quality certification; organic certification; and export markets.

This chapter describes the history, epidemiology, prevalence, distribution, serovars, food contamination, genetic variation, vectors, clinical signs and risk factors of Salmonella infection in humans.

An overview of Codex Alimentarius Commission (CAC) and the World Organization for Animal Health (OIE) standards and the implementation of European Union legislation on the monitoring, reporting and control of salmonellosis are presented.