Foodborne Diseases

Nonfiction, Science & Nature, Technology, Food Industry & Science
Cover of the book Foodborne Diseases by , Elsevier Science
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Author: ISBN: 9780123850089
Publisher: Elsevier Science Publication: June 2, 2017
Imprint: Academic Press Language: English
Author:
ISBN: 9780123850089
Publisher: Elsevier Science
Publication: June 2, 2017
Imprint: Academic Press
Language: English

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety.

Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.

  • Presents principles in disease processes in foodborne illness
  • Includes hot-topic discussions such as the impact of nanotechnology on food safety
  • Provides in-depth description of our current understanding of the infectious and toxic pathogens associated with food
  • Presents cutting-edge research on epigenetics, antimicrobial resistance, and intervention technologies
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety.

Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.

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