Foodborne Infections and Intoxications 3rd Edition (Food Science and Technology) by Hans P. Riemann and Dean O. Cliver covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with an introduction that notes common features among these diseases and control measures that are applicable before and after the basic foodstuff is harvested.
Features:
Features:
- A summary of the foods most association with human infections.
- A discussion of the principles of laboratory detection of the agent considering the advantages and disadvantages of various procedure.
- A 'historical to present-day' section.
- A description of the infection in humans and animals, including reservoirs and the mode of transmission.
- FOODBORNE DISEASES AND POPULATION HEALTH
- EPIDEMIOLOGY OF FOODBORNE DISEASESRISK ASSESSMENT IN RELATION TO FOODBORNE DISEASES
- ECONOMIC ASPECTS OF FOODBORNE DISEASES
- FOODBORNE INFECTIONS
- SALMONELLA
- CLOSTRIDIUM PERFRINGENS
- VIBRIO
- ESCHERICHIA COLI
- CAMPYLOBACTER JEJUNI & RELATED ORGANISMS
- YERSINIA ENTEROCOLITICA
- LISTERIA MONOCYTOGENES
- OTHER BACTERIA
- VIRUSES & PRIONS
- PARASITES
- INTOXICATIONS OF MICROBIAL ORIGIN
- BOTULISM
- STAPHYLOCOCCAL INTOXICATIONS
- BACILLUS CEREUS GASTROENTERITIS
- MYCOTOXINS AND ALIMENTARY MYCOTOXICOSES
- OTHER NATURAL INTOXICATIONS
- CONTROL
- EFFECT OF FOOD PROCESSING ON FOODBORNE DISEASE AGENTS
- PREHARVEST OR ANIMAL PRODUCTION FOOD SAFETY
- POSTHARVEST FOOD SAFETY
- Hardcover: 536 pages
- Publisher: Springer; 3rd edition (January 24, 2007)
- Language: English
- ISBN-10: 0306474956
- ISBN-13: 9780306474958
- Product Dimensions: 11.2 x 8.6 x 1.6 inches
- List Price: $125.00
