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Guide to Foodborne Pathogens
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Lebensmittelvergiftungen im Detail: Dieses informative und übersichtliche Handbuch fasst die wichtigsten in Nahrungsmitteln vorkommenden Pathogene zusammen, erläutert die Symptome und gibt Aufschluss über Epidemiologie, Nachweismethoden und Vorbeugungsmaßnahmen. Dieses allgemeinverständlich geschriebene Werk wird in Zukunft regelmäßig in aktualisierter Auflage erscheinen.
An expert survey of foodborne pathogens, illnesses, and control methodsThis 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 theworld, 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 enterocoliticaGuide 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.