دانلود کتاب Foodborne Diseases (Infectious Disease)

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Front Matter....Pages i-xv
Escherichia coli....Pages 1-25
Listeria....Pages 27-39
Clostridium botulinum and Clostridium perfringens ....Pages 41-78
Yersinia enterocolitica and Yersinia pseudotuberculosis ....Pages 79-113
Foodborne Pathogenic Vibrios....Pages 115-156
Enterococcus and its Association with Foodborne Illness....Pages 157-174
Foodborne Viral Hepatitis....Pages 175-214
Gastroenteric Viruses....Pages 215-232
Cryptosporidium....Pages 233-276
Cyclospora....Pages 277-301
Giardia....Pages 303-336
Toxoplasma gondii....Pages 337-353
Aflatoxins: Background, Toxicology, and Molecular Biology....Pages 355-373
Scombroid Fish Poisoning....Pages 375-381
Pathogen Control in Meat and Poultry Production: Implementing the USDA Food Safety and Inspection Service’s Hazard Analysis and Critical Control Point System....Pages 383-404
Use of Antimicrobials in Food Animal Production....Pages 405-417
Alternatives to Antimicrobials....Pages 419-433
Microbial Risk Assessment....Pages 435-455
Food Irradiation and Other Sanitation Procedures....Pages 457-484
Molecular Techniques of Detection and Discrimination of Foodborne Pathogens and Their Toxins....Pages 485-510
Future Directions in Food Safety....Pages 511-530
Back Matter....Pages 531-540