Foodborne Pathogens

✏Book Title : Foodborne Pathogens
✏Author : Alan Varnam
✏Publisher : CRC Press
✏Release Date : 1996
✏Pages : 557
✏ISBN : CORNELL:31924089518835
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary : Covers the medical, economic and social problems presented by foodborne pathogens, specifying the many types of organisms, their properties and relationship to disease. Details the technical and managerial action necessary for safe food production and for dealing with food poisoning.

✏Book Title : Foodborne Pathogens
✏Author : Clive de W Blackburn
✏Publisher : Elsevier
✏Release Date : 2009-06-30
✏Pages : 1232
✏ISBN : 9781845696337
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary : 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 risk assessment procedure. Four new chapters on pathogen control in primary production follow, reflecting the increased interest in safety management early in the food chain. The fundamental issues of hygienic design and sanitation are also covered in more depth in two extra chapters. Contributions on safe process design and operation, HACCP and good food handling practice complete the section. Parts two and three then review the management of key bacterial and non-bacterial foodborne pathogens. A new article on preservation principles and technologies provides the context for following chapters, which discuss pathogen characteristics, detection methods and control procedures, maintaining a practical focus. There is expanded coverage of non-bacterial agents, with dedicated chapters on gastroenteritis viruses, hepatitis viruses and emerging viruses and foodborne helminth infections among others. The second edition of Foodborne pathogens: hazards, risk analysis and control is an essential and authoritative guide to successful pathogen control in the food industry. Strengthens the highly successful first edition of Foodborne pathogens with extensively revised and expanded coverage Discusses risk assessment and management in the food chain. New chapters address pathogen control, hygiene design and HACCP Addresses preservation principles and technologies focussing on pathogen characteristics, detection methods and control procedures

✏Book Title : International Handbook of Foodborne Pathogens
✏Author : Marianne D. Miliotis
✏Publisher : CRC Press
✏Release Date : 2003-03-18
✏Pages : 688
✏ISBN : 0203912063
✏Available Language : English, Spanish, And French

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✏International Handbook of Foodborne Pathogens Book Summary : This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized

✏Book Title : Omics Microbial Modeling and Technologies for Foodborne Pathogens
✏Author : Xianghe Yan
✏Publisher : DEStech Publications, Inc
✏Release Date : 2012-01-01
✏Pages : 629
✏ISBN : 9781605950471
✏Available Language : English, Spanish, And French

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✏Omics Microbial Modeling and Technologies for Foodborne Pathogens Book Summary : Expands detection knowledge and classification of foodborne pathogens · Connects omics methods,modeling, data and food safety databases · Offers framework for risk assessment and rapid online surveillance and analysis

✏Book Title : Foodborne Pathogens
✏Author : Clive de W. Blackburn
✏Publisher : McGraw Hill Professional
✏Release Date : 2002
✏Pages : 521
✏ISBN : 1855734540
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary : As trends in foodborne disease continue to rise, the effective identification and control of pathogens becomes ever more important for the food industry. With its distinguished international team of contributors, Foodborne pathogens provides an authoritative and practical guide to effective control measures and how they can be applied in practice to individual pathogens. Part One looks at general techniques in assessing and managing microbiological hazards. After a review of analytical methods, there are chapters on modelling pathogen behaviour and carrying out a risk assessment as the essential foundation for effective food safety management. The following chapters then look at good management practice in key stages in the supply chain, starting with farm production. There are chapters on hygienic plant design and sanitation, and safe process design and operation which provide the foundation for a discussion of what makes for effective HACCP systems implementation. There is also a chapter on safe practices for consumers and food handlers in the retail and catering sectors.This discussion of pathogen control then provides a context for Part Two which looks at what this means in practice for key pathogens such as E. coli, Salmonella, Listeria and Campylobacter. Each chapter discusses pathogen characteristics, detection methods and control procedures. Part Three then looks at non-bacterial hazards such as viruses and parasites, as well as emerging potential 'hazards' such as Mycobacterium paratuberculosis and the increasingly important area of chronic disease. Foodborne pathogens will be widely welcomed as an essential and authoritative guide to successful pathogen control in the food industry.

✏Book Title : Foodborne Pathogens
✏Author : Pina M. Fratamico
✏Publisher : Horizon Scientific Press
✏Release Date : 2005
✏Pages : 453
✏ISBN : 190445500X
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary : A cutting edge summary of all the latest advances, providing the first coherent picture of the current status.

✏Book Title : Guide to Foodborne Pathogens
✏Author : Ronald G. Labbé
✏Publisher : John Wiley & Sons
✏Release Date : 2001-10-03
✏Pages : 373
✏ISBN : 0471350346
✏Available Language : English, Spanish, And French

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✏Guide to Foodborne Pathogens Book Summary : An expert survey of foodborne pathogens, illnesses, and control methods This volume offers broad and accessible coverage of the pathogens-bacteria, viruses, and parasites-most commonly responsible for foodborne illness. It discusses the nature of illnesses; the epidemiology of pathogens; and current detection, prevention, and control methods. It also features chapters on the globalization of the food supply, seafood toxins, and other miscellaneous agents. Twenty-one chapters, by experts from around the world, cover the most dangerous illnesses and foodborne pathogens currently threatening world populations. Topics include: * Arcobacter/Helicobacter * Aspergillus * Bacillus cereus * Campylobacter * Clostidium perfringens * Clostridium botulinum * Escherichia coli * Fusarium * Listeria * Salmonella * Shigella * Staphylococcus aureus * Vibrio * Yersinia enterocolitica Guide to Foodborne Pathogens offers up-to-date analysis of the growing body of scientific information on both established and new and emerging pathogens. It provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but want to stay informed on this vital health issue.

✏Book Title : Foodborne Diseases
✏Author : Christine ER Dodd
✏Publisher : Academic Press
✏Release Date : 2017-02-13
✏Pages : 576
✏ISBN : 9780123850089
✏Available Language : English, Spanish, And French

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✏Foodborne Diseases Book Summary : 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

✏Book Title : Tracking Foodborne Pathogens from Farm to Table
✏Author :
✏Publisher :
✏Release Date : 1995
✏Pages : 188
✏ISBN : MINN:31951D01234240B
✏Available Language : English, Spanish, And French

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✏Tracking Foodborne Pathogens from Farm to Table Book Summary :

✏Book Title : Time temperature Control of Foodborne Pathogens
✏Author : Frank L. Bryan
✏Publisher :
✏Release Date : 1979
✏Pages : 73
✏ISBN : UOM:39015018955024
✏Available Language : English, Spanish, And French

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✏Time temperature Control of Foodborne Pathogens Book Summary :

✏Book Title : Foodborne Pathogens
✏Author : Council for Agricultural Science and Technology
✏Publisher : Council for Agricultural
✏Release Date : 1998
✏Pages : 45
✏ISBN : WISC:89063232185
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary :

✏Book Title : Emerging foodborne pathogens
✏Author : Yasmine Motarjemi
✏Publisher : CRC Press
✏Release Date : 2006-06-09
✏Pages : 634
✏ISBN : 0849334292
✏Available Language : English, Spanish, And French

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✏Emerging foodborne pathogens Book Summary : Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.

✏Book Title : Molecular Detection of Foodborne Pathogens
✏Author : Dongyou Liu
✏Publisher : CRC Press
✏Release Date : 2009-07-28
✏Pages : 905
✏ISBN : 1420076442
✏Available Language : English, Spanish, And French

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✏Molecular Detection of Foodborne Pathogens Book Summary : While the vast majority of our food supplies are nutritious and safe, foodborne pathogen-related illness still affects millions of people each year. Large outbreaks of foodborne diseases- such as the recent salmonella outbreak linked to various peanut butter products- continue to be reported with alarming frequency.All-Encompassing Guide to Detecti

✏Book Title : Microarray Detection and Characterization of Bacterial Foodborne Pathogens
✏Author : Guillermo López-Campos
✏Publisher : Springer Science & Business Media
✏Release Date : 2012-03-12
✏Pages : 126
✏ISBN : 9781461432494
✏Available Language : English, Spanish, And French

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✏Microarray Detection and Characterization of Bacterial Foodborne Pathogens Book Summary : This is a review of recent advances on the use of DNA microarray for diagnosing foodborne pathogens. Rapid detection and characterization of foodborne pathogens is critical for food safety. Many relevant technologies have been intensively developed to date. DNA microarray technology offers a new way to food safety involving pathogen detection and characterization. DNA microarray can be used for detection and characterization of pathogens by analyzing hybridization patterns between capture probes and nucleic acids isolated from food samples or bacteria. It allows more rapid, accurate, and cost-effective detection of pathogens compared with traditional approaches of cultivation or immuno-assays. The application of DNA microarrays to different foodborne bacteria, such as Campylobacter, Salmonella, Listeria monocytogenes, or Shiga toxin producing Escherichia coli, will improve their rapid identification and characterization of their genetic traits (e.g., antimicrobial resistance, virulence). As bacterial foodborne diseases are posing more serious threats to public healthcare, development of rapid and accurate methods for pathogen detection and characterization is critical to their proper control at the earliest time.

✏Book Title : Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques
✏Author : Robert E. Levin
✏Publisher : CRC Press
✏Release Date : 2009-10-26
✏Pages : 608
✏ISBN : 142009243X
✏Available Language : English, Spanish, And French

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✏Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques Book Summary : Decades of development of the polymerase chain reaction (PCR) have yielded a significant array of associated techniques that make it possible to rapidly detect low numbers of all known pathogenic microorganisms without the traditional, more taxing methods of cultivation and phenotypic characterization. Written by one of the most prolific and respected researchers in food safety, Rapid Detection and Characterization of Foodborne Pathogens by Molecular Techniques describes the application of molecular techniques for the detection and discrimination of major infectious bacteria associated with foods. The book puts a particular focus on genes associated with pathogenicity used in PCR, including real-time PCR for specific detection of pathogenic bacteria and the inherent limitations of such methodology with certain pathogens. It also emphasizes methods for extracting microorganisms from complex food matrices and DNA purification techniques. The coverage begins with a highly comprehensive review of real time PCR, complete with theoretical and operational concepts. Each chapter deals with a specific organism and the techniques applied to that organism. The text includes references on the use of PCR primers and DNA probes, the DNA sequence of each being listed at the end of each chapter to create a complete compendium. This is not a "recipe book", but rather a resource with sufficiently detailed information that allows readers to fully comprehend the methodology described and the significance of the results. Copiously illustrated with figures, tables, charts, and graphs, this is a detailed presentation of the major, contemporary studies involving the molecular detection, quantification, and subspecies differentiation of each organism. With objective assessments of the molecular techniques, their advantages, and limitations, the book allows investigators to readily identify the precise molecular technique and application most suitable for their research.

✏Book Title : Rapid Detection Characterization and Enumeration of Foodborne Pathogens
✏Author : J. Hoorfar
✏Publisher : American Society for Microbiology Press
✏Release Date : 2011-04-18
✏Pages : 466
✏ISBN : 9781555815424
✏Available Language : English, Spanish, And French

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✏Rapid Detection Characterization and Enumeration of Foodborne Pathogens Book Summary : Detect foodborne pathogens early and minimize consumer exposure. • Presents the latest guidelines for fast, easy, cost-effective foodborne pathogen detection. • Enables readers to avoid common pitfalls and choose the most effective and efficient method, assemble the necessary resources, and implement the method seamlessly. • Includes first-hand laboratory experience from more than 85 experts from research centers across the globe.

✏Book Title : Industrial and Environmental Biotechnology
✏Author : Nuzhat Ahmed
✏Publisher : Horizon Press
✏Release Date : 2014-04-14
✏Pages : 196
✏ISBN : 1898486522
✏Available Language : English, Spanish, And French

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✏Industrial and Environmental Biotechnology Book Summary : The contamination of the environment by herbicides, pesticides, solvents, various industrial byproducts (including toxic metals, radionucleotides and metalloids) is of enormous economic and environmental significance. Biotechnology can be used to develop "green" or environmentally friendly solutions to these problems by harnessing the ability of bacteria to adapt metabolic pathways, or recruit new genes to metabolise harmful compounds into harmless byproducts. In addition to its role in cleaning-up the environment, biotechnology can be used for the production of novel compounds with both agricultural and industrial applications. Internationally acclaimed authors from diverse fields present comprehensive reviews of all aspects of Industrial and Environmental Biotechnology. Chapters concerned with environmental biotechnology cover two major categories of pollutants: organic compounds and metals. Organic pollutants include cyclic aromatic compounds, with/without nitrogenous or chloride substitutions while metal pollutants include copper, chromate, silver, arsenic and mercury. The genetic basis of bioremediation and the microbial processes involved are examined, and the current and/or potential applications of bioremediation are discussed. The use of biotechnology for industrial and agricultural applications includes a chapter on the use of enzymes as biocatalysts to synthesize novel opiate derivatives of medical value. The conversion of low-value molasses to higher value products by biotechnological methods and the use tissue culture methods to improve sugar cane and potatoes crop production is discussed.

✏Book Title : Food Safety Information on Foodborne Illnesses
✏Author : DIANE Publishing Company
✏Publisher : DIANE Publishing
✏Release Date :
✏Pages : 31
✏ISBN : 0788140965
✏Available Language : English, Spanish, And French

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✏Food Safety Information on Foodborne Illnesses Book Summary :

✏Book Title : Tracking Foodborne Pathogens from Farm to Table
✏Author : Tanya Roberts
✏Publisher : Forgotten Books
✏Release Date : 2017-11-08
✏Pages : 198
✏ISBN : 0266034993
✏Available Language : English, Spanish, And French

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✏Tracking Foodborne Pathogens from Farm to Table Book Summary : Excerpt from Tracking Foodborne Pathogens From Farm to Table: Data Needs to Evaluate Control Options; Conference Proceedings, January 9-10, 1995, Washington, D. C Animal and Plant Health Inspection Service; Farm Foundation; Food Safety Consortium; u.s. Department of Health and Human Services Centers for Disease Control and Prevention; American Veterinary Medical Associa tion; Food Marketing Policy Center, University of Connecticut; and Center for Agricultural and Rural Development, Iowa State University. Associate cospon sors were the International Meat and Poultry Hazard Analysis and Critical Control Point Alliance, and the National Foundation for Infectious Diseases. We sincerely thank the organizers, sponsors, and cosponsors for their contributions. About the Publisher Forgotten Books publishes hundreds of thousands of rare and classic books. Find more at www.forgottenbooks.com This book is a reproduction of an important historical work. Forgotten Books uses state-of-the-art technology to digitally reconstruct the work, preserving the original format whilst repairing imperfections present in the aged copy. In rare cases, an imperfection in the original, such as a blemish or missing page, may be replicated in our edition. We do, however, repair the vast majority of imperfections successfully; any imperfections that remain are intentionally left to preserve the state of such historical works.

✏Book Title : Foodborne Pathogens
✏Author : Joshua B. Gurtler
✏Publisher : Springer
✏Release Date : 2017-06-14
✏Pages : 652
✏ISBN : 9783319568362
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary : Foodborne illnesses continue to be a major public health concern. All members of a particular bacterial genera (e.g., Salmonella, Campylobacter) or species (e.g., Listeria monocytogenes, Cronobacter sakazakii) are often treated by public health and regulatory agencies as being equally pathogenic; however, this is not necessarily true and is an overly conservative approach to ensuring the safety of foods. Even within species, virulence factors vary to the point that some isolates may be highly virulent, whereas others may rarely, if ever, cause disease in humans. Hence, many food safety scientists have concluded that a more appropriate characterization of bacterial isolates for public health purposes could be by virotyping, i.e., typing food-associated bacteria on the basis of their virulence factors. The book is divided into two sections. Section I, “Foodborne Pathogens and Virulence Factors,” hones in on specific virulence factors of foodborne pathogens and the role they play in regulatory requirements, recalls, and foodborne illness. The oft-held paradigm that all pathogenic strains are equally virulent is untrue. Thus, we will examine variability in virulence between strains such as Listeria, Salmonella, Campylobacter, Cronobacter, etc. This section also examines known factors capable of inducing greater virulence in foodborne pathogens. Section II, “Foodborne Pathogens, Host Susceptibility, and Infectious Dose” , covers the ability of a pathogen to invade a human host based on numerous extraneous factors relative to the host and the environment. Some of these factors include host age, immune status, genetic makeup, infectious dose, food composition and probiotics. Readers of this book will come away with a better understanding of foodborne bacterial pathogen virulence factors and pathogenicity, and host factors that predict the severity of disease in humans.

✏Book Title : Foodborne Microbial Pathogens
✏Author : Arun Bhunia
✏Publisher : Springer Science & Business Media
✏Release Date : 2007-11-22
✏Pages : 276
✏ISBN : 9780387745374
✏Available Language : English, Spanish, And French

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✏Foodborne Microbial Pathogens Book Summary : At last, here is a graduate-level textbook that focuses on the very latest information on the molecular and cellular mechanism of several major foodborne bacterial pathogens. For the first time in the field, this book makes the link between foodborne illness and immunology. It also covers virulence genes and their regulation in the host or the food environment, pathogenicity testing models, clinical symptoms and prevention and control strategies. Unlike other textbooks this one also covers the host/parasite interaction to a level where readers have a real appreciation of the disease mechanism. It is imperative that we acquire a better understanding of foodborne pathogens. And this is what this brilliant and timely contribution to the subject offers.

✏Book Title : Genomics of Foodborne Bacterial Pathogens
✏Author : Martin Wiedmann
✏Publisher : Springer Science & Business Media
✏Release Date : 2011-02-04
✏Pages : 524
✏ISBN : 1441976868
✏Available Language : English, Spanish, And French

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✏Genomics of Foodborne Bacterial Pathogens Book Summary : Foodborne illnesses caused by various bacterial, viral, and fungal pathogens lead to a high number of morbidity and mortality in the U.S. and throughout the world. Recent advances in microbial genomics have significantly improved our understanding of the physiology, evolution, ecology, epidemiology, and pathogenesis of different foodborne pathogens. This book focuses on the genomics of foodborne bacterial pathogens. It begins with a brief overview of the recent advances in microbial genomics and the impact of genomics on food safety research. Then, eight chapters follow that elaborate some in-depth reviews on the genomics of several common foodborne bacterial pathogens including Bacillus, Campylobacter, Clostridium, Escherichia coli, Listeria, Salmonella, Staphylococcus, and Vibrio. Finally, the last four chapters focus on some current genomic, transcriptomic, and proteomic technologies and their applications in studying the epidemiology, evolution, and pathogenesis of foodborne bacterial pathogens. Genomics of Foodborne Bacterial Pathogens can be used as a reference by scientists and professionals in academia, government, and industry who are interested in understanding microbial genomics and using genomics tools to study foodborne bacterial pathogens. This book can also be used as a textbook for instructors and professors who teach food microbiology or microbial genomics-related courses at the post-graduate level.

✏Book Title : Foodborne Pathogens
✏Author : Clive de W Blackburn (ed)
✏Publisher :
✏Release Date : 2009
✏Pages : 1224
✏ISBN : 9351072096
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens Book Summary :

✏Book Title : Foodborne Bacterial Pathogens
✏Author : Michael Doyle
✏Publisher : CRC Press
✏Release Date : 1989-02-24
✏Pages : 816
✏ISBN : 0824778669
✏Available Language : English, Spanish, And French

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✏Foodborne Bacterial Pathogens Book Summary : Bacteria are estimated to cause some 24 million cases of diarrheal disease annually in the US. These papers have wide importance providing background information and recent research findings and giving a comprehensive, current understanding of bacterial pathogens associated with foods and their role

✏Book Title : Foodborne Pathogens and Food Safety
✏Author : Md. Latiful Bari
✏Publisher : CRC Press
✏Release Date : 2015-11-18
✏Pages : 318
✏ISBN : 9781498724104
✏Available Language : English, Spanish, And French

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✏Foodborne Pathogens and Food Safety Book Summary : Foodborne pathogens continue to cause major public health problems worldwide and have escalated to unprecedented levels in recent years. In this book, major foodborne diseases and the key food safety issues are discussed elaborately. In addition, emerging and reemerging microbial agents and other food safety related topics are discussed. This book

✏Book Title : Development of Fluorescence based Detection Assays for Foodborne Pathogens
✏Author : John Walter Czajka
✏Publisher :
✏Release Date : 1997
✏Pages : 105
✏ISBN : CORNELL:31924080033669
✏Available Language : English, Spanish, And French

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✏Development of Fluorescence based Detection Assays for Foodborne Pathogens Book Summary :

✏Book Title : Cryptosporidium as a Foodborne Pathogen
✏Author : Lucy J. Robertson
✏Publisher : Springer Science & Business Media
✏Release Date : 2013-11-19
✏Pages : 90
✏ISBN : 9781461493785
✏Available Language : English, Spanish, And French

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✏Cryptosporidium as a Foodborne Pathogen Book Summary : Although widely recognized as an important waterborne pathogen, Cryptosporidium spp. can also be transmitted by contamination of food. The same properties of this protozoan parasite that mean that water is an excellent transmission vehicle are also important for foodborne transmission. These include the low infective dose, the high number of oocysts that are excreted, and the robustness of these transmission stages. However, many more outbreaks of waterborne cryptosporidiosis have been reported than foodborne outbreaks. This is probably partly due to epidemiological tracing being much more difficult for foodborne outbreaks than waterborne outbreaks, and the number of persons exposed to infection often being fewer. Nevertheless, the potential importance of foodborne transmission is gradually being recognized, and a wide range of different foodstuffs have been associated with those outbreaks that have been recorded. Additionally, various factors mean that the potential for foodborne transmission is becoming of increasing importance: these include the growth of international food trade, a current trend for eating raw or very lightly cooked foods, and the rise in small-scale organic farms, where there the possibility for contamination of vegetable crops with animal feces may be greater.

✏Book Title : Food Borne Pathogens and Antibiotic Resistance
✏Author : Om V. Singh
✏Publisher : John Wiley & Sons
✏Release Date : 2017-01-30
✏Pages : 512
✏ISBN : 9781119139157
✏Available Language : English, Spanish, And French

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✏Food Borne Pathogens and Antibiotic Resistance Book Summary : Food is an essential means for humans and other animals to acquire the necessary elements needed for survival. However, it is also a transport vehicle for foodborne pathogens, which can pose great threats to human health. Use of antibiotics has been enhanced in the human health system; however, selective pressure among bacteria allows the development for antibiotic resistance. Foodborne Pathogens and Antibiotic Resistance bridges technological gaps, focusing on critical aspects of foodborne pathogen detection and mechanisms regulating antibiotic resistance that are relevant to human health and foodborne illnesses This groundbreaking guide: • Introduces the microbial presence on variety of food items for human and animal consumption. • Provides the detection strategies to screen and identify the variety of food pathogens in addition to reviews the literature. • Provides microbial molecular mechanism of food spoilage along with molecular mechanism of microorganisms acquiring antibiotic resistance in food. • Discusses systems biology of food borne pathogens in terms of detection and food spoilage. • Discusses FDA’s regulations and Hazard Analysis and Critical Control Point (HACCP) towards challenges and possibilities of developing global food safety. Foodborne Pathogens and Antibiotic Resistance is an immensely useful resource for graduate students and researchers in the food science, food microbiology, microbiology, and industrial biotechnology.

✏Book Title : Foodborne Diseases
✏Author : Shabbir Simjee
✏Publisher : Springer Science & Business Media
✏Release Date : 2007-11-13
✏Pages : 540
✏ISBN : 1597455016
✏Available Language : English, Spanish, And French

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✏Foodborne Diseases Book Summary : 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.

✏Book Title : Fundamental Food Microbiology
✏Author : Bibek Ray
✏Publisher : CRC Press
✏Release Date : 2007-10-08
✏Pages : 536
✏ISBN : 9781420007749
✏Available Language : English, Spanish, And French

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✏Fundamental Food Microbiology Book Summary : Maintaining the high standard set by the previous bestselling editions, Fundamental Food Microbiology, Fourth Edition presents the most up-to-date information in this rapidly growing and highly dynamic field. Revised and expanded to reflect recent advances, this edition broadens coverage of foodborne diseases to include many new and emerging pathogens, as well as descriptions of the mechanism of pathogenesis. An entirely new chapter on detection methods appears with evaluations of advanced rapid detection techniques using biosensors and nanotechnology. With the inclusion of many more easy-to-follow figures and illustrations, this text provides a comprehensive introductory source for undergraduates, as well as a valuable reference for graduate level and working professionals in food microbiology or food safety. Each chapter within the text’s seven sections contains an introduction as well as a conclusion, references, and questions. Beginning with the history and development of the field, Part I discusses the characteristics and sources of predominant food microorgasnisms and their significance. Part II introduces microbial foodborne diseases, their growth and influencing factors, metabolism, and sporulation. The third Part explains the beneficial uses of microorganisms in starter cultures, biopreservation, bioprocessing, and probiotics. Part IV deals with food spoilage and methods of detection, followed by a discussion in Part V of foodborne pathogens associated with intoxication, infections, and toxicoinfections. Part VI reviews control methods with chapters on control of microbial access and removal by heat, organic acids, physical means, and combinations of methods. The final section is an in-depth look at advanced and traditional methods of microbial detection and food safety. Four appendices provide additional details on food equipment and surfaces, predictive modeling, regulatory agencies, and hazard analysis critical control points.