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In a totally globalized world with a population estimated to reach 10 billion by the year 2100, according to the United Nations, food security and food safety are two of the main challenges facing humanity. Foodborne pathogens continue to cause many cases of infection in humans worldwide each year. Global trade today results in food produced in a specific region or industry being distributed globally, which can lead to a food-poisoning outbreak affecting people in different countries. The increase in antimicrobial resistance and the emergence of multidrug-resistant bacterial strains is another cause for concern. Detection and control of pathogens are therefore essential to prevent the occurrence of food-poisoning outbreaks and to reduce the prevalence of pathogens along the food production chain. Throughout the chapters of this book, the reader will have an overview of the main food pathogens and the problems they cause, as well as the main control measures and techniques for their rapid detection.

Foodborne diseases. --- Pathogenic microorganisms.

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In a totally globalized world with a population estimated to reach 10 billion by the year 2100, according to the United Nations, food security and food safety are two of the main challenges facing humanity. Foodborne pathogens continue to cause many cases of infection in humans worldwide each year. Global trade today results in food produced in a specific region or industry being distributed globally, which can lead to a food-poisoning outbreak affecting people in different countries. The increase in antimicrobial resistance and the emergence of multidrug-resistant bacterial strains is another cause for concern. Detection and control of pathogens are therefore essential to prevent the occurrence of food-poisoning outbreaks and to reduce the prevalence of pathogens along the food production chain. Throughout the chapters of this book, the reader will have an overview of the main food pathogens and the problems they cause, as well as the main control measures and techniques for their rapid detection.

Foodborne diseases --- Pathogenic microorganisms. --- Prevention.

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• EndNote
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In a totally globalized world with a population estimated to reach 10 billion by the year 2100, according to the United Nations, food security and food safety are two of the main challenges facing humanity. Foodborne pathogens continue to cause many cases of infection in humans worldwide each year. Global trade today results in food produced in a specific region or industry being distributed globally, which can lead to a food-poisoning outbreak affecting people in different countries. The increase in antimicrobial resistance and the emergence of multidrug-resistant bacterial strains is another cause for concern. Detection and control of pathogens are therefore essential to prevent the occurrence of food-poisoning outbreaks and to reduce the prevalence of pathogens along the food production chain. Throughout the chapters of this book, the reader will have an overview of the main food pathogens and the problems they cause, as well as the main control measures and techniques for their rapid detection.

Foodborne diseases --- Pathogenic microorganisms. --- Prevention.

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• Reference Manager
• EndNote
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"Selon l'OMS, chaque année dans le monde, une personne sur dix est malade après avoir consommé des aliments contaminés. Les maladies diarrhéiques sont responsables de 550 millions de cas. Évaluation des risques microbiologiques vise à caractériser la nature et la probabilité des dommages résultant de l'exposition humaine aux agents biologiques présents dans les denrées alimentaires.Après avoir fait un rappel sur la sécurité des aliments et l'évaluation des risques, cet ouvrage détaille les étapes de l'évaluation des risques microbiologiques : l'identification des dangers, l'évaluation de l'exposition subdivisée en méthodes de détection et de dénombrement des agents pathogènes, et la quantification du niveau d'exposition. De même, la caractérisation des dangers est subdivisée en mécanismes de pathogénicité, et quantification de la dose-réponse. Enfin, un guide pour la caractérisation du risque microbiologique est fourni. La conclusion présente des pistes pour le développement de l'évaluation du risque microbiologique, notamment son intégration dans une évaluation holistique des systèmes alimentaires."

Food Microbiology. --- Food --- Foodborne Diseases --- Food poisoning --- Microbiologie alimentaire. --- Toxicologie alimentaire. --- Intoxication alimentaire --- Risques alimentaires --- Aliments --- Toxicology. --- prevention & control. --- prevention. --- Prévention. --- Évaluation. --- Contamination.