Foodborne infections and intoxications.

Format
Book
Language
English
Εdition
4th ed.
Published/​Created
  • Amsterdam ; Boston : Elsevier/AP, 2013.
  • London : Academic Press, 2013.
Description
1 online resource (xxxi, 541 pages) : illustrations (some color).

Details

Subject(s)
Editor
Series
  • Food science and technology international series. [More in this series]
  • Food science and technology, international series
Summary note
The accelerated globalization of the food supply, coupled with toughening government standards, is putting global food production, distribution, and retail industries under a high-intensity spotlight. High-publicity cases about foodborne illnesses over recent years have heightened public awareness of food safety issues, and momentum has been building to find new ways to detect and identify foodborne pathogens and eliminate food-related infections and intoxications. This extensively revised 4e covers how the incidence and impact of foodborne diseases is determined, foodborne intoxications with
Notes
Description based upon print version of record.
Bibliographic references
Includes bibliographical references and index.
Language note
English
Contents
  • section 1. Foodborne disease : epidemiology and disease burden
  • section 2. Foodborne infections : bacterial
  • section 3. Foodborne infections : viral
  • section 4. Foodborne infections : parasites and others
  • section 5. Intoxications
  • section 6. Policy and prevention of foodborne diseases.
ISBN
  • 1-299-31643-3
  • 0-12-391476-0
OCLC
852969459
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