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Tables of Contents for Foodborne Disease Handbook
Chapter/Section Title
Page #
Page Count
Introduction to the Handbook
iii
Preface
v
Contributors
ix
Contents of Other Volumes
xi
I. Poison Centers
The Role of Poison Centers in the United States
1
22
David G. Spoerke, Jr.
II. Viruses
Hepatitis A and E Viruses
23
54
Theresa L. Cromeans
Michael O. Favorov
Omana V. Nainan
Harold S. Margolis
Norwalk Virus and the Small Round Viruses Causing Foodborne Gastroenteritis
77
22
Hazel Appleton
Rotavirus
99
28
Syed A. Sattar
V. Susan Springthorpe
Jason A. Tetro
Other Foodborne Viruses
127
10
Syed A. Sattar
Jason A. Tetro
Detection of Human Enteric Viruses in Foods
137
28
Lee-Ann Jaykus
Medical Management of Foodborne Viral Gastroenteritis and Hepatitis
165
18
Suzanne M. Matsui
Ramsey C. Cheung
Epidemiology of Foodborne Viral Infections
183
22
Thomas M. Luthi
Environmental Considerations in Preventing the Foodborne Spread of Hepatitis A
205
12
Syed A. Sattar
Sabah Bidawid
III. Parasites
Taeniasis and Cysticercosis
217
12
Zbigniew S. Pawlowski
K. D. Murrell
Meatborne Helminth Infections: Trichinellosis
229
20
William C. Campbell
Fish- and Invertebrate-Borne Helminths
249
40
John H. Cross
Waterborne and Foodborne Protozoa
289
34
Ronald Fayer
Medical Management
323
24
Paul Prociv
Immunodiagnosis of Infections with Cestodes
347
28
Bruno Gottstein
Immunodiagnosis: Nematodes
375
14
H. Ray Gamble
Diagnosis of Toxoplasmosis
389
18
Alan M. Johnson
J. P. Dubey
Seafood Parasites: Prevention, Inspection, and HACCP
407
18
Ann M. Adams
Debra D. DeVlieger
IV. HACCP and the Foodservice Industries
Foodservice Operations: HACCP Principles
425
32
O. Peter Snyder, Jr.
Foodservice Operations: HACCP Control Programs
457
40
O. Peter Snyder, Jr.
Index
497