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 Electronic eBook
LanguageEnglish
Published Cambridge : Woodhead Pub., 2006.
SeriesWoodhead 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
Online AccessFull text
ISBN1845691393
9781845691394
1601190360
9781601190369
1855739631
9781855739635
0849334292
9780849334290
1280544627
9781280544620
9786610544622
661054462X
Physical Description1 online resource (xxii, 634 pages) : illustrations.

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Table of Contents:
  • 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.

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