Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.Foodborne illness can be caused by a variety of etiologies and these include viruses, bacteria, parasites, and can also be ... Recently, the Centers for Disease Control and Prevention (CDC) has estimated a 126% increase in the incidence of anbsp;...
|Title||:||Emerging foodborne pathogens|
|Author||:||Yasmine Motarjemi, Martin Adams|
|Publisher||:||CRC Press - 2006-06-09|