Foodborne Pathogens: Hazards, Risk Analysis, and Control

Foodborne pathogens are biological agents that can cause a foodborne illness event. Foodborne illness occurs when people eat or drink food or beverages contaminated with pathogens, chemicals, or toxins. There are several factors that can contribute to the symptoms and severity of food poisoning, including a weakened immune system and age. This book describes the management, control, and prevention of microbial foodborne disease. The book presents cutting edge summary of all the latest advances, providing the first coherent picture of the current status.

Print ISBN: 9781682507018| $ 155 | 2021 | Hardcover

Subject: Food Science and Nutrition

Editor: Marcia Colombo