Foodborne Disease Handbook, Second Edition : Volume IV: Seafood and Environmental Toxins

"A study of foodborne disease, focusing on seafood and environmental toxins. This second edition discusses fish, shellfish, and freshwater and marine organisms affected by agricultural and food processing products, including raw sewage, industrial effluents, trash and garbage, pesticide runoff from crop lands and top soils, and more."--Provided by publisher Content: Cover Half Title Title Page Copyright Page Contents Introduction to the Handbook Preface Contributors Contents of Other Volumes I. Poison Centers Chapter 1: Seafood and Environmental Toxicant Exposures: The Role of Poison Centers David G. Spoerke, Jr. II. Seafood Toxins Chapter 2: Fish Toxins Bruce W. Halstead Chapter 3: Other Poisonous Marine Animals Bruce W. Halstead Chapter 4: Shellfish Chemical Poisoning Lyndon E. Llewellyn Chapter 5: Pathogens Transmitted by Seafood Russell P. Herwig Chapter 6: Laboratory Methodology for Shellfish Toxins David Kitts Chapter 7: Ciguatera Fish Poisoning Yoshitsugi Hokama and Joanne S. M. Yoshikawa-EbesuChapter 8: Tetrodotoxin Joanne S. M. Yoshikawa-Ebesu, Yoshitsugi Hokama, and Tamao Noguchi Chapter 9: Epidemiology of Seafood Poisoning Lorn E. Fleming, Dolores Katz, Judy A. Bean, and Roberta Hammond Chapter 10: The Medical Management of Seafood Poisoning Donna Glad Blythe, Eileen Hack, Giovanni Washington, and Lora E. Fleming Chapter 11: The U.S. National Shellfish Sanitation Program Rebecca A. Reid and Timothy D. Durance Chapter 12: HACCP, Seafood, and the U.S. Food and Drug Administration Kim R. Young, Miguel Rodrigues Kamat, and George Perry HoskinIII. Environmental Toxins Chapter 13: Toxicology and Risk Assessment Donald J. Ecobichon Chapter 14: Nutritional Toxicology David Kitts Chapter 15: Food Additives Laszlo P. Somogyi Chapter 16: Analysis of Aquatic Contaminants Joe W. Kiceniuk Chapter 17: Agricultural Chemicals Debra L. Browning and Carl K. Winter Chapter 18: Radioactivity in Food and Water Hank Kocol Chapter 19: Food Irradiation Hank Kocol Chapter 20: Drug Residues in Foods of Animal Origin Austin R. Long and Jose E. RoybalChapter 21: Migratory Chemicals from Food Containers and Preparation Utensils Yvonne V. Yuan Chapter 22: Food and Hard Foreign Objects: A Review J. Richard Gorham Chapter 23: Food, Filth, and Disease: A Review J. Richard Gorham Chapter 24: Food Filth and Analytical Methodology: A Synopsis J. Richard Gorham Index Cover -- Half Title -- Title Page -- Copyright Page -- Contents -- Introduction to the Handbook -- Preface -- Contributors -- Contents of Other Volumes -- I. Poison Centers -- Chapter 1: Seafood and Environmental Toxicant Exposures: The Role of Poison Centers David G. Spoerke, Jr. -- II. Seafood Toxins -- Chapter 2: Fish Toxins Bruce W. Halstead -- Chapter 3: Other Poisonous Marine Animals Bruce W. Halstead -- Chapter 4: Shellfish Chemical Poisoning Lyndon E. Llewellyn -- Chapter 5: Pathogens Transmitted by Seafood Russell P. Herwig -- Chapter 6: Laboratory Methodology for Shellfish Toxins David Kitts -- Chapter 7: Ciguatera Fish Poisoning Yoshitsugi Hokama and Joanne S.M. Yoshikawa-Ebesu -- Chapter 8: Tetrodotoxin Joanne S.M. Yoshikawa-Ebesu, Yoshitsugi Hokama, and Tamao Noguchi -- Chapter 9: Epidemiology of Seafood Poisoning Lorn E. Fleming, Dolores Katz, Judy A. Bean, and Roberta Hammond -- Chapter 10: The Medical Management of Seafood Poisoning Donna Glad Blythe, Eileen Hack, Giovanni Washington, and Lora E. Fleming -- Chapter 11: The U.S. National Shellfish Sanitation Program Rebecca A. Reid and Timothy D. Durance -- Chapter 12: HACCP, Seafood, and the U.S. Food and Drug Administration Kim R. Young, Miguel Rodrigues Kamat, and George Perry Hoskin -- III. Environmental Toxins -- Chapter 13: Toxicology and Risk Assessment Donald J. Ecobichon -- Chapter 14: Nutritional Toxicology David Kitts -- Chapter 15: Food Additives Laszlo P. Somogyi -- Chapter 16: Analysis of Aquatic Contaminants Joe W. Kiceniuk -- Chapter 17: Agricultural Chemicals Debra L. Browning and Carl K. Winter -- Chapter 18: Radioactivity in Food and Water Hank Kocol -- Chapter 19: Food Irradiation Hank Kocol -- Chapter 20: Drug Residues in Foods of Animal Origin Austin R. Long and Jose E. Roybal This volume contains pragmatic coverage of three important categories of gum, i.e., the cellulose gums, the plant seed gums, and the pectins. The chemical, physical and functional properties of each of the important food gums in these categories are reviewed and discussed in relation with their utility in food product applications.