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ISBN 10: 1845691393
ISBN 13: 9781845691394
Author: Y. Motarjemi, M. Adams
Developments such as the increasing globalization of the food industry, constant innovations in technologies and products, and changes in the susceptibility of populations to disease have all highlighted the problem of emerging pathogens, either newly discovered through more sensitive analytical methods, linked for the first time to disease in humans, or newly associated with a particular food. Designed for microbiologists and quality assurance professionals and for government and academic food safety scientists, this timely reference discusses ways of identifying emerging pathogens and includes chapters on individual pathogens, their epidemiology, methods of detection, and means of control.
Part 1: Identification Issues
How Bacterial Pathogens Evolve
Surveillance for Emerging Pathogens in the United States
Surveillance of Emerging Pathogens in Europe
Tracking Emerging Pathogens: The Case of Noroviruses
Industrial Food Microbiology and Emerging Foodborne Pathogens
Microbiological Risk Assessment for Emerging Pathogens
The Role of Food Safety Objectives in Dealing with Emerging Pathogens
Part 2: Individual Pathogens
Acrobacter
Foodborne Trematodes and Helminths
Emerging Strains of E. coli
Hepatitis Viruses
Prion Diseases
Vibrios
Yersinia enterocolitica
Helicobacter pylori
Enterobacteriaceae
Campylobacter
Mycobacterium paratuberculosis
Enterocci
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Tags: Y Motarjemi, M Adams, Emerging, Foodborne, Pathogens
