edited by Ronald G. Labbé and Santos García
This book offers broad and accessible coverage of the pathogens-
bacteria, viruses, and parasites, most commonly responsible for foodborne illness.
It discusses the nature of illnesses; the epidemiology of pathogens; and current detection,
prevention, and control methods.
Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific
information on both established and new and emerging pathogens. It provides concise coverage
that serves the needs of scientists and food professionals who lack a specialized background
in foodborne illness but want to stay informed on this vital health issue.
Covering twenty-one chapters, by experts from around the world Guide to Foodborne
Pathogens details the most dangerous illnesses and foodborne pathogens currently
threatening world populations such as:
Each chapter contains:
Contents
Index
to see books of related interest
|
