Guide to Foodborne Pathogens /

Guide to Foodborne Pathogens covers pathogens-bacteria, viruses, and parasites-that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illness...

Description complète

Détails bibliographiques
Cote:Libro Electrónico
Auteur principal: Labbé, Ronald G.
Autres auteurs: García, Santos
Format: Électronique eBook
Langue:Inglés
Publié: Hoboken : Wiley, 2013.
Édition:2nd ed.
Sujets:
Food > Microbiology > Congresses.
Food > Microbiology.
Foodborne Diseases > epidemiology
Foodborne Diseases > prevention & control
Bacteria > pathogenicity
Food Microbiology
Food Parasitology
Parasites > pathogenicity
Aliments > Microbiologie.
TECHNOLOGY & ENGINEERING > Food Science.
Food > Microbiology
Lebensmittelmikrobiologie
Pathogener Mikroorganismus
Conference papers and proceedings
Accès en ligne:Texto completo
Description
Résumé:Guide to Foodborne Pathogens covers pathogens-bacteria, viruses, and parasites-that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents. - Publisher.
Description:6.6 Prevention and control.
Description matérielle:1 online resource (485 pages)
Bibliographie:Includes bibliographical references and index.
ISBN:9781118684849
1118684842

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