Table of Contentsn n Simjee, Foodborne Diseasesn n 1. E. colin n 2. Listerian n 3. Clostridiumn n 4. Yersinian n 5. Vibrion n 6. Enterococcusn n 7. Viral Hepatitisn n 8. Gastroenteric Virusn n 9. Cryptosporidiumn n 10. Toxoplasman n 11. Aflatoxinsn n 12. Scombroid poisoning n n 13. HAACPn n 14. Use of Antimicrobials in Food Animal Productionn n 15. Alternatives to Antibioticsn n 16. Risk Assessmentn n 17. Irradiation and other sanitation proceduresn n 18. Molecular techniques of detecting foodborne pathogens and their toxinsn n 19. Future Directions in Food Safety
In this book, leading authorities present a broad overview of the microbial pathogens and toxins associated with foodborne illness while discussing pathogenicity, clinical epidemiology, diagnosis, and treatment. The volume covers all the bacterial pathogens, viruses, protozoans, and parasites, as well as microbial toxins. Additionally, authors discuss pathogen control strategies and look toward future innovations in food safety technology.
A broad overview of microbial pathogens and toxins
Summaries of proven and novel control strategies and treatments
Chapters written by leading authorities on foodborne illness