Guide to Foodborne Pathogens - Hardcover

Hardcover

ISBN 10: 0471350346 ISBN 13: 9780471350347

Publisher: Wiley-Interscience, 2001

Synopsis

This volume of Guide to Foodborne Pathogens offers broad and accessible coverage of the pathogens–bacteria, viruses, and parasites–most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.
Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include:

-Arcobacter/Helicobacter
-Aspergillus
-Bacillus cereus
-Campylobacter
-Clostidium perfringens
-Clostridium botulinum
-Escherichia coli
-Fusarium
-Listeria
-Salmonella
-Shigella
-Staphylococcus aureus
-Vibrio
-Yersinia enterocolitica

Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

About this title

About the Author

RONALD G. LABBÉ is Professor of Food Microbiology in the Department of Food Science at the University of Massachusetts in Amherst.

SANTOS GARCÍA is Professor of Microbiology in the Department of Microbiology and Immunology at the University of Nuevo León in Monterrey, Mexico.

From the Back Cover

An expert survey of foodborne pathogens, illnesses, and control methods

This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents.

Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include:
* Arcobacter/Helicobacter
* Aspergillus
* Bacillus cereus
* Campylobacter
* Clostidium perfringens
* Clostridium botulinum
* Escherichia coli
* Fusarium
* Listeria
* Salmonella
* Shigella
* Staphylococcus aureus
* Vibrio
* Yersinia enterocolitica

Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

Edition details

• Publisher: Wiley-Interscience
• Publication date: 2001
• Language: English
• ISBN 10: 0471350346
• ISBN 13: 9780471350347
• Binding: Hardcover
• Edition number: 1
• Number of pages: 384
• Editor: Labbé Ronald G., García Santos