Emerging Foodborne Pathogens

• Other Authors: Motarjemi, Yasmine (edited), Adams, Martin Dr (edited)
• Format: Book
• Language: English
• Published: Cambridge, England Woodhead Publishing 2006
• Series: Woodhead Publishing in food science, technology and nutrition
• Subjects: Bacteria > pathogenicity; Food Microbiology; Food Contamination > prevention & control
• Online Access: Click Here to View Status and Holdings.
• Physical Description: xxii, 634 pages illustrations 24 cm
• Bibliography: Includes bibliographic references and index
• ISBN: 9781855739635; 1855739631; 0849334292

Developments such as the increasing globalisation of the food industry, new technologies and products, and changes in the susceptibility of populations to disease, have all highlighted the problem of emerging pathogens. Pathogens may be defined as emerging in a number of ways. They can be newly-discovered, linked for the first time to disease in humans or to a particular food. A pathogen may also be defined as emerging when significant new strains emerge from an existing pathogen, or if the incidence of a pathogen increases dramatically. This important book discusses some of the major emerging pathogens and how they can be identified, tracked and controlled so that they do not pose a risk to consumers.