Guide to foodborne pathogens / [electronic resource]
by Labbé, Ronald G; García, Santos.
Material type:
BookPublisher: Chichester, West Sussex, UK : Wiley Blackwell, 2013.Edition: Second editon.Description: 1 online resource.ISBN: 9781118684832; 1118684834; 9781118684825; 1118684826; 9781118684849; 1118684842; 9781118684856; 1118684850; 0470671424; 9780470671429.Subject(s): Food -- Microbiology -- Congresses | TECHNOLOGY & ENGINEERING -- Food Science | Food -- Microbiology | Electronic books | Electronic books | Conference papers and proceedingsOnline resources: Wiley Online Library Summary: "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"-- Provided by publisher.Summary: "A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"-- Provided by publisher.
Includes bibliographical references and index.
"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"-- Provided by publisher.
"A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"-- Provided by publisher.
Print version record and CIP data provided by publisher.
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