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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 foodborne 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 foodborne outbreak. The book also explores clinical aspects of foodborne 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, foodborne 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 foodborne 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