1st Edition

Food Associated Pathogens

Edited By Wilhelm Tham, Marie Louise Danielsson-Tham Copyright 2014
    354 Pages 3 Color & 29 B/W Illustrations
    by CRC Press

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    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
    Listeria monocytogenes
    Moulds as a Threat to Food Safety
    Protozoan Parasites
    Salmonella: Disease burden and Sources of Infection
    Shigella spp.
    Staphylococcal Food Poisoning
    Vibrio as a Food Pathogen
    Foodborne Viruses