Guide to foodborne pathogens
By: edited by Ronald G. Labbe, Food Science Department, University of Massachusetts, Amherst, Massachusetts, USA and Santos García, Fac. de Ciencias Biologicas, Universidad A. de Nuevo Leon, Monterrey, Nuevo Leon, Mexico
Edition: Second edition.
Publisher: John Wiley & Sons Inc.
Published: 2013
Place of publication: Chichester, West Sussex, UK
Language: eng
Number of pages: 473
ISBN-13: 9780470671429
Subjects: Food; Congresses; Microbiology; TECHNOLOGY & ENGINEERING / Food Science
Description: "Guide to Foodborne Pathogens 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"--

"A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"--
Notes: Includes bibliographical references and index.