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国際標準書誌記述(ISBD)
Food Associated Pathogens[electronic...
~
Danielsson-Tham, Marie Louise.
Food Associated Pathogens[electronic resource] /
レコード種別:
言語・文字資料 (印刷物) : 単行資料
[NT 15000414] null:
664.001/579
タイトル / 著者:
Food Associated Pathogens/ Wilhelm Tham.
著者:
Tham, Wilhelm.
その他の著者:
Danielsson-Tham, Marie Louise.
出版された:
Hoboken : : Science Publishers,, 2013.
記述:
1 online resource (351 p.)
主題:
Foodborne diseases - Microbiology.
国際標準図書番号 (ISBN) :
9781466584990 (electronic bk.)
国際標準図書番号 (ISBN) :
1466584998 (electronic bk.)
[NT 15000228] null:
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.
[NT 15000229] null:
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] /
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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.
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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.
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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.
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http://www.crcnetbase.com/doi/book/10.1201/b15475
~に基づいて 0 論評
マルチメディア (複合媒体資料)
マルチメディアファイル
http://www.crcnetbase.com/doi/book/10.1201/b15475
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