The foodborne outbreaks occurred in last decades highlight the importance of the
development and implementation of preventive measures and programs aiming at ensuring …

The burden of diseases caused by food-borne pathogens remains largely unknown.
Importantly data indicating trends in food-borne infectious intestinal disease is limited to a …

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 …

Developments such as the increasing globalisation of the food industry, new technologies
and products, and changes in the susceptibility of populations to disease, have all …

Despite significant efforts by all parties involved, there is still a considerable burden of
foodborne illness, in which micro-organisms play a prominent role. Microbes can enter the …

In underdeveloped and developing countries, due to poverty, fermentation is one of the most
widely used preservation methods. It not only allows extending the shelf life of food, but also …

Food-borne diseases are a widespread and growing public health and economic problem.
Recent modifications in food production and processing practices and ever-changing food …

Foodborne pathogens continue to cause major public health problems worldwide and have
escalated to unprecedented levels in recent years. This book tackles major foodborne …

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 current focus covers a broad range of emerging microbiological issues in food safety,
from chronic effects of campylobacterosis and bacterial antimicrobial resistance to microbial …