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Titre :	Foodborne diseases Ajouter au panier
Auteur(s) :	Christine E.R. Dodd, Éditeur scientifique Tim Aldsworth, Éditeur scientifique Richard A. Stein, Éditeur scientifique Dean O. Cliver, Éditeur scientifique Hans P. Riemann, Éditeur scientifique
Type de document :	Livre
Sujets :	PARASITE ; TROUBLE METABOLIQUE ; ENTEROTOXINE Aliments -- Contamination ; Aliments -- Contamination -- Prévention ; Aliments -- Teneur en pesticides ; Allergie alimentaire ; Bacillus cereus ; Bacillus subtilis ; Botulisme ; Campylobacter jejuni ; Cancer ; Clostridium ; Épidémiologie ; Escherichia coli ; Hépatites ; Infections ; Intoxication alimentaire ; Listeria monocytogènes ; Maladies d'origine alimentaire ; Microorganismes ; Mycotoxines ; Résistance aux antibiotiques ; Risques alimentaires ; Salmonella ; Staphylocoques ; Toxines ; Vaccination ; Virus ; Yersinia enterocolitica -- Toxicologie
Résumé :	Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety. Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (inc[...] Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume continues to offer broad coverage that provides a foundation for a practical understanding of diseases and to help researchers and scientists manage foodborne illnesses and prevent and control outbreaks. It explains recent scientific and industry developments to improve awareness, education, and communication surrounding foodborne disease and food safety. Foodborne Diseases, Third Edition, is a comprehensive update with strong new topics of concern from the past decade. Topics include bacterial, fungal, parasitic, and viral foodborne diseases (including disease mechanism and genetics where appropriate), chemical toxicants (including natural intoxicants and bio-toxins), risk-based control measures, and virulence factors of microbial pathogens that cause disease, as well as epigenetics and foodborne pathogens. Other new topics include nanotechnology, bioterrorism and the use of foodborne pathogens, antimicrobial resistance, antibiotic resistance, and more.
Editeur(s) :	London : Academic Press
Date de publication :	2017
Mention d'édition :	3rd ed.
Format :	1 vol. (XXIX-546 p.) / ill., couv. ill. en coul. / 24 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part 1: Principles Chapter 1 - Disease Processes in Foodborne Illness, S.L. Taylor Chapter 2 - Epidemiology, Cost, and Risk Analysis of Foodborne Disease, S. Hoffmann, E. Scallan Chapter 3 - Routes of Transmission in the Food Chain, R.A. Stein, M. Chirilã Chapter 4 - Spread of Antibiotic Resistance in Food Animal Production Systems, W.A. Gebreyes, T. Wittum, G. Habing, W. Alali, M. Usui, S. Suzuki Part 2: Pathogens Responsible For Infectious Disease [...] Part 1: Principles Chapter 1 - Disease Processes in Foodborne Illness, S.L. Taylor Chapter 2 - Epidemiology, Cost, and Risk Analysis of Foodborne Disease, S. Hoffmann, E. Scallan Chapter 3 - Routes of Transmission in the Food Chain, R.A. Stein, M. Chirilã Chapter 4 - Spread of Antibiotic Resistance in Food Animal Production Systems, W.A. Gebreyes, T. Wittum, G. Habing, W. Alali, M. Usui, S. Suzuki Part 2: Pathogens Responsible For Infectious Disease Chapter 5 - Salmonella, C. Graziani, C. Losasso, I. Luzzi, A. Ricci, G. Scavia, P. Pasquali Chapter 6 - Shigella, K. Bliven, K.A. Lampel Chapter 7 - Escherichia coli as a Pathogen, J.L. Smith, P.M. Fratamico Chapter 8 - Campylobacter Foodborne Disease, I.F. Connerton, P.L. Connerton Chapter 9 - Yersinia enterocolitica, M. Fredriksson-Ahomaa Chapter 10 - Clostridium perfringens, R.G. Labbe, V.K. Juneja Chapter 11 - Vibrio, J.L. Jones Chapter 12 - Listeria monocytogenes, C.E.D. Rees, L. Doyle, C.M. Taylor Chapter 13 - Infrequent Microbial Infections, C.E.R. Dodd Chapter 14 - Viruses, M. Koopmans, A. Bosch, S. Le Guyader Chapter 15 - Parasites, F. Bruschi, M.A. Gómez-Morales Part 3: Intoxications Chapter 16 - Naturally Occurring Toxicants in Foods, S.L. Taylor, S.L. Hefle Chapter 17 - Seafood Toxins, E.A. Johnson, E.J. Schantz Chapter 18 - Staphylococcal Food Poisoning, G.C. Stewart Chapter 19 - Botulism, N.G. Parkinson, E.A. Johnson, K.A. Ito Chapter 20 - Bacillus cereus Food Poisoning, M.W. Griffiths, H. Schraft Chapter 21 - Mycotoxins, R.A. Stein, A.E. Bulboacӑ Chapter 22 - Chemical Intoxications, S.L. Taylor Chapter 23 - Diet and Cancer, E. Garcia, C.K. Winter Part 4: Food Sensitivities/Intolerances Chapter 24 - Celiac Disease, R.A. Stein, D.E. Katz Chapter 25 - Fish: Escolar and Oilfish, T. Aldsworth
Langue(s) :	Anglais
Identifiant :	978-0-12-385007-2
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=192693

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Localisation	Emplacement	Pôle	Section	Cote	Support	Disponibilité
Palaiseau		Vert	TU Aliments - Cosmétiques - Biomatériaux	TU2.202 DOD	Papier	Empruntable Disponible

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