Effective control of pathogens continues to be of great importance to the food industry. The
first edition of Foodborne pathogens quickly established itself as an essential guide for all …

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have
emerged in the food industry over the past decade. This exceptional volume continues to …

This reference describes the management, control, and prevention of microbial foodborne
disease. It analyzes transformations in the epidemiology of foodborne disease from …

Food safety is an important part of public health linking health to agriculture and other food
production sectors. For over a century, developments in food production and new control …

Handbook of Hygiene Control in the Food Industry, Second Edition, continues to be an
authoritative reference for anyone who needs hands-on practical information to improve best …

Foodborne pathogens cause an important public health burden, which is estimated in 600
million cases and more than 400,000 deaths, globally every year. The most susceptible …

Foodborne Infections and Intoxications, Fifth Edition brings together up-to-date, relevant
interdisciplinary expertise of 70 authors presenting foodborne disease pathogens and …

Foodborne diseases commonly known as food illnesses are caused by ingested food
contaminated with microorganisms, such as bacteria, fungi, viruses, or parasites as well as …

This authoritative two-volume reference provides valuable, necessary information on the
principles underlying the production of microbiologically safe and stable foods. The work …

Next to bacteria microbial hazards in food comprise mycotoxin-producing moulds,
protozoae, viruses and prions. Epidemiological aspects are mentioned which are essential …