Beschreibung:
Focuses on the molecular and cellular processes that govern pathogenicity and toxin production in foodborne pathogens - viral, bacterial, fungal, and protozoan. This book includes information related to the association of the pathogen with particular foods (and water), epidemiology, methods of early detection, and economic impact of the pathogen.
Gram Negative Foodborne Bacterial Pathogens. Gram Positive Foodborne Bacterial Pathogens. Fungal and Marine Toxins. Parasitic Protozoa. Viruses and Related Infectious Agents.