Listing 1 - 10 of 62 | << page >> |
Sort by
|
Choose an application
Foodborne diseases --- Food contamination --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases
Choose an application
Foodborne diseases --- Food --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Prevention. --- Safety measures.
Choose an application
Foodborne diseases. --- Food Microbiology. --- Microbiology, Food --- Food --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- microbiology
Choose an application
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Food-borne diseases --- pathogens --- food spoilage --- Management systems --- Food Safety --- Biofilm
Choose an application
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Food-borne diseases --- pathogens --- food spoilage --- Management systems --- Food Safety --- Biofilm
Choose an application
The ingestion of food containing pathogenic microorganisms (i.e. bacteria and their toxins, fungi, viruses) and parasites can cause food-borne diseases in humans. A growing number of emerging pathogens, changes of virulence of known pathogens and appearance of antibiotic resistance has recently exposed consumers to a major risk of illness. Also infected people and the environment can spread microorganisms on raw or processed food. Outbreaks of food-borne diseases are often unrecognized, unreported, or not investigated and particularly in developing countries their agents and sources are mostly unknown. Surveillance and analytical methods aiming at their detection are to be hoped, as well as good strategies to struggle against these threats. This E-book is subdivided in chapters regarding to pathogenic and spoiling microorganisms, chemical hazards produced by biological agents and food safety management systems.
Food-borne diseases --- pathogens --- food spoilage --- Management systems --- Food Safety --- Biofilm
Choose an application
Effective control of pathogens continues to be of great importance to the food industry. The first edition of Foodborne pathogens quickly established itself as an essential guide for all those involved in the management of microbiological hazards at any stage in the food production chain. This major edition strengthens that reputation, with extensively revised and expanded coverage, including more than ten new chapters.Part one focuses on risk assessment and management in the food chain. Opening chapters review the important topics of pathogen detection, microbial modelling and the ris
Foodborne diseases. --- Food --- Microbiology. --- Sanitary microbiology --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Bacteriology --- Engineering --- Food Science and Technology
Choose an application
Brucellosis. --- Foodborne diseases. --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Brucelliasis --- Malta fever --- Rock fever --- Undulant fever --- Gram-negative bacterial infections
Choose an application
Foodborne diseases. --- Food poisoning. --- Food --- Microbiology. --- Sanitary microbiology --- Bacterial food poisoning --- Food intoxications --- Intoxications, Food --- Foodborne diseases --- Poisoning --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases --- Bacteriology
Choose an application
Food --- Food preservatives. --- Foodborne diseases --- Preservation. --- Prevention. --- Preservatives, Food --- Food additives --- Food preservation --- Food preservatives --- Food-borne diseases --- Foodborne illnesses --- Communicable diseases
Listing 1 - 10 of 62 | << page >> |
Sort by
|