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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.
Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide
This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens. Chapters g
Procedures to Investigate Foodborne Illness is designed to guide public health personnel or teams in any country that investigates reports of alleged foodborne
As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With i
