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Guide to Foodborne Pathogens
. Ed(S): Labbe, Ronald G.; Garcia, Santos
€ 247.49
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Description for Guide to Foodborne Pathogens
Hardback. Guide to Foodborne Pathogens covers pathogens bacteria, viruses, and parasites that are most commonly responsible for foodborne illness. Editor(s): Labbe, Ronald G.; Garcia, Santos. Num Pages: 484 pages, illustrations. BIC Classification: MMGT; PSTP; TDCT. Category: (P) Professional & Vocational. Dimension: 253 x 178 x 27. Weight in Grams: 1094.
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, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.
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, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents.
Product Details
Format
Hardback
Publication date
2013
Publisher
John Wiley and Sons Ltd United States
Number of pages
484
Condition
New
Number of Pages
488
Place of Publication
Hoboken, United States
ISBN
9780470671429
SKU
V9780470671429
Shipping Time
Usually ships in 15 to 20 working days
Ref
99-15
About . Ed(S): Labbe, Ronald G.; Garcia, Santos
Professor Santos García, Department of Microbiology and Immunology, University of Nuevo Leon, San Nicolas, New Mexico, USA Professor Ronald G. Labbé, Department of Food Science, University of Massachusetts, Amherst, USA
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