Cookies on CAB eBooks

Like most websites we use cookies. This is to ensure that we give you the best experience possible.

 

Continuing to use www.cabi.org  means you agree to our use of cookies. If you would like to, you can learn more about the cookies we use.

CAB eBooks

Ebooks on agriculture and the applied life sciences from CAB International

Results per page:

Search results

CABI Book Chapter Info
Cover for Animal-human transmission models.

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 ...

Author(s)
Chitnis, N.; Zinsstag, J.; Fuhrimann, S.; Hattendorf, J.
ISBN
2021 CABI (H ISBN 9781789242577)
Type
Book chapter
CABI Book Chapter Info
Cover for Communicable disease theory.

This chapter analyses the interactions between the various elements (agent, transmission, host and environment) of communicable diseases. The force of infection and epidemic theory are discussed. Epidemics and how they are investigated and measured are described. Investigation of foodborne and...

Author(s)
Webber, R.
ISBN
2020 CABI (H ISBN 9781786395245)
Type
Book chapter
CABI Book Chapter Info
Cover for <i xmlns="http://www.w3.org/1999/xhtml">Mycobacterium avium</i> subsp. <i xmlns="http://www.w3.org/1999/xhtml">paratuberculosis</i> in animal-derived foods and the environment.

This book chapter summarizes current evidence for the presence of MAP in animal-derived foods, describes the effect of various dairy processes on MAP survival, and reviews the reservoirs of MAP infection in the environment and the various mechanisms potentially aiding its survival for long periods. ...

Author(s)
Grant, I. R.
ISBN
2020 CABI (H ISBN 9781789243413)
Type
Book chapter
CABI Book Chapter Info
Cover for Food-borne diseases.

This chapter discusses the aetiology, clinical features, diagnosis, transmission, incubation period, period of communicability, occurrence and distribution, control and prevention, treatment (e.g., fluid/electrolyte replacement, oral rehydration, drug therapy) and surveillance of food poisoning, ...

Author(s)
Webber, R.
ISBN
2020 CABI (H ISBN 9781786395245)
Type
Book chapter
CABI Book Chapter Info
Cover for Passengers and risk: health, wellbeing and liability.

This chapter explores 3 issues that may explain some possible causes of dissatisfaction among cruise ship passengers: illness outbreaks (e.g. Norovirus infection transmitted via food or person-to-person transmission), onboard crime (e.g. theft, assault and sexual assault), and health services...

Author(s)
Klein, R. A.; Lück, M.; Poulston, J.
ISBN
2017 CABI (H ISBN 9781780646084)
Type
Book chapter
CABI Book Info
Cover for Microbial food safety: a food systems approach.

This book provides vital information and comprehensive coverage of foodborne microbial pathogens of potential risk to human consumers. It includes human pathogens and toxins originating from plants, fungi and animal products and considers their origin, risk, prevention and control. From the...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book
CABI Book Chapter Info
Cover for Food.

This chapter focuses on the complexity that is food and introduce concepts for how microorganisms can become problems or risks in foods. It also discusses how humans manage the food supply to lower the risk of foodborne illness caused by microorganisms. The food products described in this chapter...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Foodborne infections, intoxications, and etiology.

This chapter reviews the causes, pathogenesis, and epidemiology of foodborne infections and intoxications. It also describes microbiological methods for detecting and measuring foodborne pathogens and toxins (e.g. bacterial toxins and mycotoxins), which are vital tools for determining aetiology and ...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Gram-positive bacteria.

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....

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter
CABI Book Chapter Info
Cover for Gram-negative bacteria.

This chapter focuses on the Gram-negative bacteria of most concern for foodborne illness. One major distinction from Gram-positive bacteria is that none of these Gram-negative bacteria causes intoxications, and none is a spore former. The bacteria described in this chapter are Campylobacter jejuni, ...

Author(s)
Wolf-Hall, C.; Nganje, W.
ISBN
2017 CABI (H ISBN 9781780644806)
Type
Book chapter

Refine Results

Sort Order
Author
Geographical Location
Item Type
Subject Topics