Nonbacterial Pathogens in Foods
Kluwer Academic Publishers (Verlag)
978-0-442-00564-1 (ISBN)
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Focusing on bacterial pathogenic organisms transmissable to humans through the food supply, this text offers current information on foodborne viruses, parasites, rickettsia and pathogenic (invasive) fungi, including their roles in foodborne disease and methods of prevention and control. Applications to food and food processing are emphasized throughout.
Part 1 Viral disease transmission by food: introduction to food virology; viral ecology of foods; risk assessment of foodborne viral disease; foodborne viral hepatitis; nonhepatitis enteroviruses in foods; diarrheal viruses; recent advancements in methods for the detection of viruses in foods; survival of viruses in foods and the food processing environment; prevention and control of foodborne viruses. Part 2 Parasitic disease transmission by food: introduction to food parasitology; Entamoeba histolytica and other amoebas; Giardia and other flagellates; sporozoa; helminths in meat; helminths in fish, shellfish and other invertebrates; helminths on plants; helminths spread thorugh chance contamination. Part 3 Miscellaneous nonbacterial pathogens transmissable in foods: foods; pathogenic fungi; Q-fever.
| Zusatzinfo | 50 illustrations |
|---|---|
| Verlagsort | Dordrecht |
| Sprache | englisch |
| Maße | 108 x 171 mm |
| Gewicht | 333 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Mikrobiologie / Immunologie |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 0-442-00564-4 / 0442005644 |
| ISBN-13 | 978-0-442-00564-1 / 9780442005641 |
| Zustand | Neuware |
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