Guide to Foodborne Pathogens
By: editors, Ronald G. Labbé, Santos García.
Edition: 2nd ed.
Publisher: Wiley
Published: 2013
Place of publication: Hoboken, NJ
Language: eng
Format: E-book
ISBN-13: 9781118684849
Table of contents: title: What can I do?; title: Globalization and epidemiology of foodborne disease; title: Staphylococcus aureus; title: Listeria monocytogenes; title: Bacillus cereus; title: Clostridium perfringens; title: Clostridium botulinum; title: Salmonella; title: Shigella species; title: Vibrio vulnificus, Vibrio parahaemolyticus and Vibrio cholerae; title: Yersinia enterocolitica; title: Campylobacter; title: Arcobacter and Helicobacter; title: Brucella; title: Escherichia coli; title: Cronobacter spp. (formerly Enterobacter sakazakii); title: Aflatoxins and Aspergillus flavus; title: Fusarium and fumonisins : toxigenic Fusarium species in cereal grains and processed foods; title: Other moulds and mycotoxins; title: Foodborne protozoa; title: Taenia solium, Taenia saginata and Taenia asiatica; title: Other foodborne helminthes; title: Foodborne viruses; title: Seafood toxins; title: Prion diseases; title: Forthcoming new technologies for microbial detection; title: Stress adaptation, survival and recovery of foodborne pathogens; title: Microbial biofilms and food safety; title: Bacteriophage biocontrol