Guide to Foodborne Pathogens covers pathogens—bacteria, viruses, and parasites—that are most commonly responsible for foodborne illness. An essential guide

The contamination of the environment by herbicides, pesticides, solvents, various industrial byproducts (including toxic metals, radionucleotides and metalloids

This book primarily covers the general description of foodborne pathogens and their mechanisms of pathogenesis, control and prevention, and detection strategies

Foodborne Diseases, Third Edition, covers the ever-changing complex issues that have emerged in the food industry over the past decade. This exceptional volume