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Food Associated Pathogens[electronic...

Danielsson-Tham, Marie Louise.

Food Associated Pathogens[electronic resource] /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664.001/579
書名/作者:	Food Associated Pathogens/ Wilhelm Tham.
作者:	Tham, Wilhelm.
其他作者:	Danielsson-Tham, Marie Louise.
出版者:	Hoboken : : Science Publishers,, 2013.
面頁冊數:	1 online resource (351 p.)
標題:	Foodborne diseases - Microbiology.
ISBN:	9781466584990 (electronic bk.)
ISBN:	1466584998 (electronic bk.)
內容註:	Front Cover; Preface; Contents; Chapter 1: Food-associated Pathogens-Insights and Reflections; Chapter 2: Food Associated Antimicrobial Resistance; Chapter 3: Bacillus cereus Food Poisoning; Chapter 4: Brucellosis; Chapter 5: Campylobacter; Chapter 6: Food-borne Pathogenic Clostridia; Chapter 7: Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli; Chapter 8: Lessons from the Escherichia coli O103 Outbreak in Norway 2006; Chapter 9: Enterococci; Chapter 10: Listeria monocytogenes-Very Food-borne Bacteria; Chapter 11: Moulds as a Threat to Food Safety.
摘要、提要註:	To stem the tide of food-borne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual food-borne outbreak. The book also explores clinical aspects of food-borne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food.
電子資源:	http://www.crcnetbase.com/doi/book/10.1201/b15475

Food Associated Pathogens[electronic resource] /
Tham, Wilhelm.

Food Associated Pathogens[electronic resource] /Wilhelm Tham. - Hoboken :Science Publishers,2013. - 1 online resource (351 p.)

Front Cover; Preface; Contents; Chapter 1: Food-associated Pathogens-Insights and Reflections; Chapter 2: Food Associated Antimicrobial Resistance; Chapter 3: Bacillus cereus Food Poisoning; Chapter 4: Brucellosis; Chapter 5: Campylobacter; Chapter 6: Food-borne Pathogenic Clostridia; Chapter 7: Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli; Chapter 8: Lessons from the Escherichia coli O103 Outbreak in Norway 2006; Chapter 9: Enterococci; Chapter 10: Listeria monocytogenes-Very Food-borne Bacteria; Chapter 11: Moulds as a Threat to Food Safety.

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

ISBN: 9781466584990 (electronic bk.)Subjects--Topical Terms:

468850
Foodborne diseases
--Microbiology.

LC Class. No.: RA601.5 / .T366 2013

Dewey Class. No.: 664.001/579

Food Associated Pathogens[electronic resource] /
LDR:02376cam a2200277Mu 4500 001 415842
003 OCoLC
005 20141103084753.0
006 m o d
007 cr |n|||||||||
008 150203s2013 nju o 000 0 eng d
020 $a 9781466584990 (electronic bk.)
020 $a 1466584998 (electronic bk.)
020 $z 9781466584983
035 $a (OCoLC)858762580
035 $a ocn858762580
040 $a EBLCP $b eng $e pn $c EBLCP $d OCLCQ
050 4 $a RA601.5 $b .T366 2013
082 0 4 $a 664.001/579 $a 664.001579
100 1 $a Tham, Wilhelm. $3 587208
245 1 0 $a Food Associated Pathogens $h [electronic resource] / $c Wilhelm Tham.
260 $a Hoboken : $b Science Publishers, $c 2013.
300 $a 1 online resource (351 p.)
505 0 $a Front Cover; Preface; Contents; Chapter 1: Food-associated Pathogens-Insights and Reflections; Chapter 2: Food Associated Antimicrobial Resistance; Chapter 3: Bacillus cereus Food Poisoning; Chapter 4: Brucellosis; Chapter 5: Campylobacter; Chapter 6: Food-borne Pathogenic Clostridia; Chapter 7: Diarrheagenic E. coli with Emphasis on Shiga Toxin-producing E. coli; Chapter 8: Lessons from the Escherichia coli O103 Outbreak in Norway 2006; Chapter 9: Enterococci; Chapter 10: Listeria monocytogenes-Very Food-borne Bacteria; Chapter 11: Moulds as a Threat to Food Safety.
505 8 $a Chapter 12: The Role of Mycobacteria in Food SafetyChapter 13: Protozoan Parasites: A Plethora of Potentially Foodborne Pathogens; Chapter 14: Salmonella: Disease Burden and Sources of Infection; Chapter 15: Shigella spp.; Chapter 16: Staphylococcal Food Poisoning; Chapter 17: Vibrio as a Food Pathogen; Chapter 18: Foodborne Viruses; Chapter 19: Enteropathogenic Yersinia in Foods; Color Plate Section.
520 $a To stem the tide of food-borne illness, it is important to understand the source of the problem. This volume examines pathogenic bacteria, viruses, protozoan parasites, moulds, and mycotoxins in food. It also discusses food-associated antimicrobial resistance and lessons learned from an actual food-borne outbreak. The book also explores clinical aspects of food-borne illness. It is intended for students within the medical field but is also ideal as a reference book for scientists, technologists, and inspectors in public health-related fields who regularly contend with issues related to food.
588 0 $a Print version record.
650 0 $a Foodborne diseases $x Microbiology. $3 468850
700 1 $a Danielsson-Tham, Marie Louise. $3 587209
856 4 0 $u http://www.crcnetbase.com/doi/book/10.1201/b15475

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