Emerging foodborne pathogens

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-disc...

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Bibliographic Details
Other Authors: Adams, M. R., Motarjemi, Yasmine.
Format: eBook
Language: English
Published: Cambridge : Woodhead Pub., 2006.
Series: Woodhead Publishing in food science, technology, and nutrition.
Subjects:
Pathogenic microorganisms.
Foodborne diseases.
Medical microbiology.
Microbial ecology.
Pollution.
Food industry and trade.
Microbiology.
Public health.
Industries.
Biology.
Life sciences.
Medical care.
Physical sciences.
Bacteria.
Schizomycetes.
Food > Microbiology.
Food science.
elektronické knihy
electronic books
ISBN: 1845691393
9781845691394
1601190360
9781601190369
1855739631
9781855739635
0849334292
9780849334290
1280544627
9781280544620
9786610544622
661054462X
Physical Description: 1 online resource (xxii, 634 pages) : illustrations.

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Table of contents

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043 |a n-us---  |a e------ 
245 0 0 |a Emerging foodborne pathogens /  |c edited by Yasmine Motarjemi and Martin Adams. 
260 |a Cambridge :  |b Woodhead Pub.,  |c 2006. 
300 |a 1 online resource (xxii, 634 pages) :  |b illustrations. 
336 |a text  |b txt  |2 rdacontent 
337 |a computer  |b c  |2 rdamedia 
338 |a online resource  |b cr  |2 rdacarrier 
490 1 |a Woodhead Publishing in food science, technology and nutrition 
504 |a Includes bibliographical references and index. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty 
520 |a Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers. After an introductory chapter, Emerging foodborne pathogens is split into two parts. The first part deals with how pathogens evolve, surveillance methods in the USA and Europe, risk assessment techniques and the use of food safety objectives. The second part of the book looks at individual pathogens, their characteristics, methods of detection and methods of control. These include: Arcobacter; Campylobacter; Trematodes and helminths; emerging strains of E. coli; Hepatitis viruses; Prion diseases; Vibrios; Yersinia; Listeria; Helicobacter pylori; Enterobacteriaceae; Campylobacter; Mycobacterium paratuberculosis; and enterocci. Emerging foodborne pathogens is a standard reference for microbiologists and QA staff in the food industry, and food safety scientists working in governments and the research community. Discusses identification issuesLooks at surveillance methods and the tracking of virusesLooks at individual pathogens in detail. 
505 0 |a pt. I. 1. How bacterial pathogens evolve -- 2. Surveillance for emerging pathogens in the United States -- 3. Surveillance of emerging pathogens in Europe -- 4. Tracking emerging pathogens : the case of noroviruses -- 5. Industrial food microbiology and emerging foodborne pathogens -- 6. Microbiological risk assessment for emerging pathogens -- 7. Food safety objectives and related concepts : the role of the food industry. pt. II. 8. Arcobater -- 9. Foodborne trematodes and helminths -- 10. Emerging pathogenic E.coli -- 11. Hepatitis viruses -- 12. Prion diseases -- 13. Vibrios -- 14. Yersinia enterocolitica -- 15. Listeria -- 16. Helicobacter pylori -- 17. Enterobacteriaceae -- 18. Campylobacter -- 19. Mycrobacterium paratuberculosis -- 20. Enterococci. 
590 |a Knovel  |b Knovel (All titles) 
650 0 |a Pathogenic microorganisms. 
650 0 |a Foodborne diseases. 
650 0 |a Medical microbiology. 
650 0 |a Microbial ecology. 
650 0 |a Pollution. 
650 0 |a Food industry and trade. 
650 0 |a Microbiology. 
650 0 |a Public health. 
650 0 |a Industries. 
650 0 |a Biology. 
650 0 |a Life sciences. 
650 0 |a Medical care. 
650 0 |a Physical sciences. 
650 0 |a Bacteria. 
650 0 |a Schizomycetes. 
650 0 |a Food  |x Microbiology. 
650 0 |a Food science. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Adams, M. R. 
700 1 |a Motarjemi, Yasmine. 
776 1 |z 9781855739635 
830 0 |a Woodhead Publishing in food science, technology, and nutrition. 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://app.knovel.com/hotlink/toc/id:kpEFP00005/emerging-foodborne-pathogens?kpromoter=marc  |y Full text 

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