Guide to Foodborne Pathogens
Contributors: Ronald G. Labb&eacute; (Editor); Santos Garc&iacute;a (Editor)
Publisher: Wiley-Interscience
Published: August 31, 2001
Language: eng
Number of pages: 384
ISBN-13: 9780471350347
First sentence: Infectious and toxigenic pathogens transmitted through food have been recognized for over 100 years, and by the 1950s the main pathogens of concern were Salmonella, Staphylococcus aureus, and Clostridium perfringens in the United Kingdom and the United States.