'Foodborne Pathogens: Detection Methods, Food Safety, and Public Health' is a collection of papers that document the logical sequence of the occurrence of foodborne outbreaks. The papers in this reprint document the occurrence and characteristics of foodborne pathogens (Salmonella, Shiga toxin-producing Escherichia coli (STEC), enterotoxigenic Staphylococcus aureus, and Norovirus) in foods. This is followed by the application of sensitive and specific detection and diagnostic methods (MALDI-TOF, PCR, WGS), as well as potential interventions using processes such as drying, in order to reduce the degree of contamination and the multiplication of pathogens in foods. Finally, data were provided on the involvement of pathogens in investigated outbreaks. The reprint provides information that could lead to the prevention and control of the contamination and multiplication of pathogens in foods in order to reduce the occurrence of foodborne outbreaks in humans.
'Foodborne Pathogens: Detection Methods, Food Safety, and Public Health' is a collection of papers that document the logical sequence of the occurrence of foodborne outbreaks. The papers in this reprint document the occurrence and characteristics of foodborne pathogens (Salmonella, Shiga toxin-producing Escherichia coli (STEC), enterotoxigenic Staphylococcus aureus, and Norovirus) in foods. This is followed by the application of sensitive and specific detection and diagnostic methods (MALDI-TOF, PCR, WGS), as well as potential interventions using processes such as drying, in order to reduce the degree of contamination and the multiplication of pathogens in foods. Finally, data were provided on the involvement of pathogens in investigated outbreaks. The reprint provides information that could lead to the prevention and control of the contamination and multiplication of pathogens in foods in order to reduce the occurrence of foodborne outbreaks in humans.
This updated volume presents a compilation of various representative techniques and approaches currently used to study bacterial foodborne pathogens. Chapters guide the reader through bacterial...
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,...
This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies, with easy-to-comprehend illustrations...
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