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Food Associated Pathogens
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0001-6903-5322
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0003-0154-9452
2014 (English)Book (Refereed)
Abstract [en]

To stem the tide of food-borne illnesses, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It discusses food-associated antimicrobial resistance and lessons learned from an actual food-borne outbreak. The book also explores clinical aspects of food-borne illness. The book is intended for medical science students. It will also be useful as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly deal with issues related to food microbiology, food-borne infections and intoxications, and food safety.

 

Place, publisher, year, edition, pages
Boca Raton London New York: Taylor & Francis Group, 2014. , p. 346
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-31903ISBN: 978-1-4665-8498-3 (print)OAI: oai:DiVA.org:oru-31903DiVA, id: diva2:655577
Available from: 2013-10-12 Created: 2013-10-12 Last updated: 2017-10-18Bibliographically approved

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Tham, WilhelmDanielsson-Tham, Marie-Louise

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