Guide to Foodborne Pathogens 2nd Edition PDF 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.
Table of Contents
1 Globalization and epidemiology of foodborne disease
2 Staphylococcus aureus
3 Listeria monocytogenes
4 Bacillus cereus
5 Clostridium perfringens
6 Clostridium botulinum
7 Salmonella
8 Shigella species
9 Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae
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