Emerging foodborne pathogens

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Yasmine Motarjemi, Martin Adams
CRC Press, Jun 9, 2006 - Technology & Engineering - 634 pages
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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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Contents

Part IIdentifying emerging pathogens
3
Surveillance for emerging pathogens in the United States
23
Surveillance of emerging pathogens in Europe
50
the case of noroviruses
77
Industrial food microbiology and emerging foodborne
111
Microbiological risk assessment for emerging pathogens
130
the role
153
Arcobacter
181
Prion diseases
309
Vibrios
332
Yersinia enterocolitica
373
Listeria
406
Helicobacter pylori
429
Enterobacteriaceae
450
Campylobacter
476
Mycobacterium paratuberculosis
522

Foodborne trematodes and helminths
222
Emerging pathogenic E coli
253
Hepatitis viruses
282
Enterococci
557
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