Details

Autor(en) / Beteiligte

• Juneja, Vijay K.,
• Sofos, John Nikolaos

Titel

Pathogens and toxins in foods : challenges and interventions [electronic resource]

Beschreibungen/Notizen

• Description based upon print version of record.
• Includes bibliographical references and index.
• Contents; Contributors; Preface; 1. Bacillus cereus and Other Bacillus spp.; 2. Campylobacter jejuni and Other Campylobacters; 3. Clostridium botulinum; 4. Clostridium perfringens; 5. Diarrheagenic Escherichia coli; 6. Listeria monocytogenes; 7. Salmonella; 8. Staphylococcal Food Poisoning; 9. Shigella; 10. Pathogenic Vibrios in Seafood; 11. Yersinia enterocolitica and Yersinia pseudotuberculosis; 12. Other Bacterial Pathogens: Aeromonas, Arcobacter, Helicobacter, Mycobacterium, Plesiomonas, and Streptococcus; 13. Food-Borne Parasites; 14. Human Pathogenic Viruses in Food; 15. Seafood Toxins
• 16. Biogenic Amines in Foods17. Fungal and Mushroom Toxins; 18. Critical Evaluation of Uncertainties of Gluten Testing: Issues and Solutions for Food Allergen Detection; 19. Naturally Occurring Toxins in Plants; 20. Chemical Residues: Incidence in the United States; 21. A European Food Safety Perspective on Residues of Veterinary Drugs and Growth-Promoting Agents; 22. Prions and Prion Diseases; 23. Interventions for Hazard Control in Foods Preharvest; 24. Interventions for Hazard Control in Foods during Harvesting; 25. Interventions for Hazard Control during Food Processing
• 26. Interventions for Hazard Control in Retail-Handled Ready-To-Eat Foods27. Interventions for Hazard Control at Food Service; 28. Recent Developments in Rapid Detection Methods; 29. Molecular Subtyping and Tracking of Food-Borne Bacterial Pathogens; 30. Food Safety Management Systems; Index
• Pathogens and Toxins in Foods offers a farm-to-table approach to food safety that helps readers understand the characteristics of specific pathogens and toxins, the illnesses they cause, and the factors that affect their survival and growth in food products. The book explores the most recent advances in biological, chemical, and physical interventions to control food-borne hazards during preharvest, harvest, food processing, and in retail ready-to-eat foods and food service operations.
• English