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Food Associated Pathogens

Edited by Wilhelm Tham, Marie Louise Danielsson-Tham

CRC Press – 2013 – 354 pages

Purchasing Options:

  • Add to CartHardback: $99.95
    978-1-46-658498-3
    September 24th 2013

Description

To stem the tide of food-borne 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 food-borne outbreak. The book also explores clinical aspects of food-borne 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, food-borne infections and intoxications, and food safety.

Contents

Food-associated Pathogens - Insights and Reflections

Food Associated Antimicrobial Resistance

Bacillus cereus Food Poisoning

Brucellosis

Campylobacter

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

Mycobacteria

Protozoan Parasites

Salmonella: Disease burden and Sources of Infection

Shigella spp.

Staphylococcal Food Poisoning

Vibrio as a Food Pathogen

Foodborne Viruses

Yersinia

Name: Food Associated Pathogens (Hardback)CRC Press 
Description: Edited by Wilhelm Tham, Marie Louise Danielsson-Tham. To stem the tide of food-borne 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...
Categories: Food Microbiology, Microbiology, Infectious Diseases