Emerging foodborne pathogens
Yasmine Motarjemi, Martin Adams
CRC Press, Jun 9, 2006 - Technology & Engineering - 634 pages
Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.
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acid activity agents analysis animals Appl Arcobacter associated bacteria butzleri Campylobacter cattle cause cells changes cholera Clin clinical coli common consumption contaminated countries culture described detection determinants developed disease effective emerging enterococci enterocolitica Environ epidemiological Escherichia coli et al example factors faecalis food safety foodborne genes genome growth hazard Helicobacter hepatitis host human identified Immun important incidence increased indicate infection International involved isolated jejuni measures meat methods Microbiol microbiological milk molecular occur organism outbreaks parahaemolyticus pathogens patients pigs population possible potential prevalence prevention prion processing protein public health pylori recent reported resistance response risk risk assessment role Salmonella samples sequence showed shown similar sources species strains studies surveillance Table tests transmission treatment typing United Vibrio Vibrio cholerae virulence virus viruses Yersinia