Description
Handbook of Foodborne Diseases summarizes the latest findings on more than 100 foodborne diseases and their causative agents. With contributions from international experts on foodborne pathogens, toxins, and toxic agents research, this volume provides state-of-the-art overviews on foodborne diseases in relation to their etiology, biology, epidemiology, clinical presentation, pathogenesis, diagnosis, treatment, and prevention. Apart from offering a comprehensive textbook for undergraduate and postgraduate students in food, medical, and veterinary microbiology, this volume constitutes a valuable reference on foodborne diseases for medical professionals and health authorities, and forms an informative educational resource for the general public. Given the diversity of causative agents (ranging from viruses, bacteria, yeasts, filamentous fungi, protozoa, helminthes, toxins, to toxic agents), and the ingenuity of pathogenic microbes to evolve through genetic reassortment, horizontal gene transfer, and/or random genetic mutation, it has become an enormous challenge to understand how foodborne agents are able to evade host immune defenses and induce diseases. 1,224 p.
Series: Food Microbiology
- Dongyou Liu, Editor. Ph.D Degree. Works at several research and clinical laboratories in Australia and the USA, with focuses on molecular characterization and virulence determination of microbial pathogens (e.g., ovine footrot bacterium, dermatophyte fungi and foodborne listeria); on the development of nucleic acid-based quality assurance models for security sensitive and emerging viral pathogens.
- Publication date (digital version): 2018-10.
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