Guide to Foodborne Pathogens - Hardcover

Über die Autorin bzw. den Autor

Professor Santos García, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA

Professor Ronald G. Labbé, Department of Food Science, University of Massachusetts, Amherst, USA

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Guide to
Foodborne Pathogens, second edition
Edited by Ronald G. Labbé and Santos García

Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and
new detection methods developed. Regulation by federal bodies has increased, impacting global trade as well as public health.

Guide to Foodborne Pathogens 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.

This second edition has been comprehensively revised: existing chapters have been updated
and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on
both established and new and emerging pathogens. Guide to Foodborne Pathogens provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue.

About the
Editors

Professor
Ronald G. Labbé,
Department of Food Science, University of Massachusetts, Amherst, Massachusetts

Professor
Santos García,
Department of Microbiology and Immunology, Autonomous University of Nuevo Leon,
Monterrey, NL, Mexico

Also available from Wiley

Food Irradiation Research and
Technology, second edition

Christopher H.
Sommers and Xuetong Fan (Editors) / ISBN
978-0-8138-0209-1

Decontamination of Fresh and
Minimally Processed Produce
Vicente M. Gomez-Lopez (Editor) / ISBN 978-0-8138-2384-3

Food Safety: The Science of Keeping
Food Safe
Ian C. Shaw / ISBN 978-1-4443-3722-8

Aus dem Klappentext

Guide to
Foodborne Pathogens, second edition
Edited by Ronald G. Labbé and Santos García

Microbial food safety is of vital concern to public health and regulatory agencies worldwide. Since the first edition of this book, there have been many high-profile outbreaks of foodborne illness. New commodities have become vehicles for these outbreaks, new virulence factors have been identified and
new detection methods developed.  Regulation by federal bodies has increased, impacting global trade as well as public health.

Guide to Foodborne Pathogens 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.

This second edition has been comprehensively revised: existing chapters have been updated
and six new ones added. The book addresses newly-identified modes of action of organisms or their toxins; newly-identified vehicles/mechanisms of transmission; and the latest rapid methods for detection and enumeration. It offers up-to-date analysis of the growing body of scientific information on
both established and new and emerging pathogens. Guide to Foodborne Pathogens provides concise coverage that serves the needs of scientists and food professionals who lack a specialized background in foodborne illness but wish to stay informed on this vital health issue.

About the
Editors

Professor
Ronald G. Labbé,
Department of Food Science, University of Massachusetts, Amherst, Massachusetts

Professor
Santos García,
Department of Microbiology and Immunology, Autonomous University of Nuevo Leon,
Monterrey, NL, Mexico

Also available from Wiley

Food Irradiation Research and
Technology, second edition

Christopher H.
Sommers  and Xuetong Fan (Editors) / ISBN
978-0-8138-0209-1

Decontamination of Fresh and
Minimally Processed Produce
Vicente M. Gomez-Lopez (Editor) / ISBN 978-0-8138-2384-3

Food Safety: The Science of Keeping
Food Safe
Ian C. Shaw / ISBN 978-1-4443-3722-8