Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.
About the Author
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
