Foodborne Diseases
-17 %

Foodborne Diseases

 Previously published in hardcover
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ISBN-13:
9781617376146
Einband:
Previously published in hardcover
Erscheinungsdatum:
17.09.2011
Seiten:
560
Autor:
Shabbir Simjee
Gewicht:
1037 g
Format:
254x178x29 mm
Sprache:
Englisch
Beschreibung:

In Foodborne Diseases, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The chapters of this volume cover a wide variety of bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins, and also address alternatives to antibiotics, risk assessment, irradiation and other sanitation procedures, and molecular techniques for detecting foodborne pathogens. Additionally, the acclaimed authors discuss pathogen control strategies and look toward future innovations in food safety technology. Covering essential foodborne pathogens, assessment and treatment, Foodborne Diseases is an essential reference for infectious disease specialists, microbiologists, and industrial and research-based scientists in food safety.
Table of Contents
Simjee, Foodborne Diseases
1. E. coli
2. Listeria
3. Clostridium
4. Yersinia
5. Vibrio
6. Enterococcus
7. Viral Hepatitis
8. Gastroenteric Virus
9. Cryptosporidium
10. Toxoplasma
11. Aflatoxins
12. Scombroid poisoning
13. HAACP
14. Use of Antimicrobials in Food Animal Production
15. Alternatives to Antibiotics
16. Risk Assessment
17. Irradiation and other sanitation procedures
18. Molecular techniques of detecting foodborne pathogens and their toxins
19. Future Directions in Food Safety
In this book, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The volume covers all the bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins. Additionally, authors discuss pathogen control strategies and look toward future innovations in food safety technology. In Foodborne Diseases, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The chapters of this volume cover a wide variety of bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins, and also address alternatives to antibiotics, risk assessment, irradiation and other sanitation procedures, and molecular techniques for detecting foodborne pathogens. Additionally, the acclaimed authors discuss pathogen control strategies and look toward future innovations in food safety technology. Covering essential foodborne pathogens, assessment and treatment, Foodborne Diseases is an essential reference for infectious disease specialists, microbiologists, and industrial and research-based scientists in food safety.