Foodborne Diseases
In Foodborne Diseases, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The chapters of this volume cover a wide variety of bacterial pathogens, viruse...
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| Format: | Electronic eBook |
| Language: | English |
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Totowa, NJ :
Humana Press,
2007.
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| Series: | Infectious Disease
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| Online Access: | Full Text via HEAL-Link |
Table of Contents:
- Escherichia coli
- Listeria
- Clostridium botulinum and Clostridium perfringens
- Yersinia enterocolitica and Yersinia pseudotuberculosis
- Foodborne Pathogenic Vibrios
- Enterococcus and its Association with Foodborne Illness
- Foodborne Viral Hepatitis
- Gastroenteric Viruses
- Cryptosporidium
- Cyclospora
- Giardia
- Toxoplasma gondii
- Aflatoxins: Background, Toxicology, and Molecular Biology
- Scombroid Fish Poisoning
- Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service’s Hazard Analysis and Critical Control Point System
- Use of Antimicrobials in Food Animal Production
- Alternatives to Antimicrobials
- Microbial Risk Assessment
- Food Irradiation and Other Sanitation Procedures
- Molecular Techniques of Detection and Discrimination of Foodborne Pathogens and Their Toxins
- Future Directions in Food Safety.
