Guide to Foodborne Pathogens, 2nd Edition

Guide to Foodborne Pathogens 2nd Edition PDF

By Ronald G. Labbé and Santos García

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 

10 Yersinia enterocolitica 

11 Campylobacter 

12 Arcobacter and Helicobacter 

13 Brucella 

14 Escherichia coli 

15 Cronobacter spp. (formerly Enterobacter sakazakii) 

16 Aflatoxins and Aspergillus flavus 

17 Fusarium and fumonisins: Toxigenic Fusarium species in cereal grains and processed foods 

18 Other moulds and mycotoxins 

19 Foodborne protozoa 

20 Taenia solium, Taenia saginata and Taenia asiatica 

21 Other foodborne helminthes 

22 Foodborne viruses 

23 Seafood toxins 

24 Prion diseases 

25 Forthcoming new technologies for microbial detection 

26 Stress adaptation, survival and recovery of foodborne pathogens 

27 Microbial biofilms and food safety 

28 Bacteriophage biocontrol 

Index 457

File Size10 MB
File FormatPDF
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