(eBook PDF) Handbook of Foodborne Diseases (Food Microbiology) – Digital Ebook – Instant Delivery Download

Product details:

• ISBN-10 ‏ : ‎ 1138036307
• ISBN-13 ‏ : ‎ 978-1138036307
• Author: Dongyou Liu, Ph.D.

Clearly linked to consumption of foods, beverages, and drinking water that contain pathogenic microbes, toxins, or other toxic agents, foodborne diseases have undergone a remarkable change of fortune in recent decades, from once rare and insignificant malaises to headline-grabbing and deadly outbreaks. Unquestionably, several factors have combined to make this happen. These include a prevailing demand for the convenience of ready-to-eat or heat-and-eat manufactured food products that allow ready entry and survival of some robust, temperature-insensitive microorganisms; a drastic reduction in the costs of air, sea, and road transportation that has taken some pathogenic microorganisms to where they were absent previously; an expanding world population that has stretched the boundary of human activity; and an ageing population whose weakened immune functions provide a fertile ground for opportunistic pathogens to invade and thrive.
Table contents:

Introductory remarks.

Foodborne diseases due to viruses.

Adenovirus. Astrovirus.

Enterovirus. Hantavirus.

Hepatovirus (HAV).

Kobuvirus (Aichi virus).

Orthohepevirus (HEV).

Norovirus. Rotavirus.

Sapovirus.

Torovirus.

Prion.

Foodborne diseases due to bacteria.

Gram-positive bacteria.

Bacillus (including cereulide and enterotoxins).

Clostridium (including botulinum toxin).

Enterococcus. Listeria.

Mycobacterium.

Staphylococcus (including toxins).

Streptococcus (including toxins).

Gram-negative bacteria.

Aeromonas.

Arcobacter.

Brucella.

Burkholderia.

Campylobacter.
People also search:

what are the 5 major foodborne illnesses

what are the 5 foodborne illnesses

what are the 4 common foodborne illnesses

a foodborne outbreak

a foodborne illness outbreak

a foodborne illness