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PREVENTION OF INFECTION FROM FOOD AND WATER
Citation:
Hurst*, C J. PREVENTION OF INFECTION FROM FOOD AND WATER. Edition 5, Chapter 61, Seymour S. Block (ed.), Disinfection, Sterilization and Preservation, 5th Edition. Lippincott Williams & Wilkins, Philadelphia, PA, , 1191-1203, (2000).
Description:
This chapter discusses microbial contaminants found either in foor or water, and primarily addresses microbial contaminants that infect human consumers. Many types of diseases have been associated with the consumption of food. Diseases also are asslcoated with either ingeston or other types of exposure to water. These food-associated and water-associated diseases may be either chronic or acute. It is important to note that many of the diseases associated with contaminants present in food or water are caused by chemicals not related to microbial contamination. Despite the disease hazards represented by chemical contaminants, the causative agents of foodborne and waterborne disease outbreaks frequently are microbiological in nature. The causes of such microbially associated diseases may represent either microbially produced toxins or infectious agents.