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Engleski
195 b
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Campylobacter: Features, Detection, and Prevention of Foodborne Disease is a unique and valuable reference for researchers in industry and students who want to understand how this specific pathogen behaves in order to improve control of food as a transmission vehicle of this infectious biological agent. The information in this book provides essential, specific information to help further understand potential new strains of the pathogen, also offering detection analysis and prevention strategies of the pathogen to assist in combatting the spread of foodborne illness. Written by national and international experts in the field, this book will be a practical source of information for food scientists, food microbiologists, food technologists, food industry workers, public health workers, and students. Provides detailed knowledge of food as a mode of transmission, of detection, and of the biology and impact of CampylobacterIncludes applications to other relevant strains of foodborne pathogensPresents foodborne disease outbreak case studies to enhance learning
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