354 pages | 3 Color Illus. | 29 B/W Illus.
To stem the tide of foodborne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual foodborne outbreak. The book also explores clinical aspects of foodborne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food microbiology, foodborne infections and intoxications, and food safety.
Food-associated Pathogens - Insights and Reflections
Food Associated Antimicrobial Resistance
Bacillus cereus Food Poisoning
Food-Borne Pathogenic Clostridia
Food Associated Pathogens Enterococci
Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli
Lessons from the Escherichia
Moulds as a Threat to Food Safety
Salmonella: Disease burden and Sources of Infection
Staphylococcal Food Poisoning
Vibrio as a Food Pathogen