Foodborne Diseases

This book discusses the main foodborne pathogens and shares the latest bioengineering techniques for detecting and managing foodborne diseases

Alexandru Mihai Grumezescu (Edited by), Alina Maria Holban (Edited by)

9780128114445

Paperback / softback, published 16 February 2018

564 pages
23.4 x 19 x 3.5 cm, 1.16 kg

Foodborne Diseases, Volume Fifteen, is the latest release in the Handbook of Bioengineering series. This volume covers the ever-changing complex issues that have emerged in the food industry over the past decade. This is a solid reference with broad coverage to provide a foundation for a practical understanding of diseases and related industrial applications. It will help researchers and scientists manage foodborne diseases and prevent and control outbreaks. The book provides information on the most common and classical foodborne diseases, their emergence and inquiries, along with the most investigated and successful strategies developed to combat these health-threatening conditions.

1. Foodborne Diseases
2. Recent advances in molecular techniques for diagnostics of food borne diseases
3. Important emerging and re-emerging tropical food borne diseases
4. Foodborne pathogens produced toxins acting on signal transduction
5. Campylobacteriosis - An Emerging Infectious Foodborne Disease
6. Listeria monocytogenes: A foodborne pathogen
7. Bacillus spp. as pathogens in the dairy industry
8. Staphylococcus aureus - a food pathogen: virulence factors and antibiotic resistance
9. Food-borne mycotoxicoses: Pathologies and public health impact
10. Foodborne botulism from a systems biology perspective
11. Pathogenic biofilm formation in the food industry and alternative control strategies
12. Biosensor Based Methods For The Determination Of Foodborne Pathogens
13. Molecular Typing of Major Foodborne Pathogens
14. Environmental Pollution and the Burden of Food-borne Diseases
15. Food borne illness: threats and control

Subject Areas: Food & beverage technology [TDCT]