Handbook of Foodborne Diseases(Food Microbiology) H 1224 p. 18
内容
Handbook of Foodborne Diseases presents 100 of the most common foodborne diseases due to viruses, bacteria, fungi and parasites as well as foodborne toxins of microbial, seafood, plant and environmental origins. Each chapter presents a state of art review on one type of pathogen or toxin in relation to its classification, biology, epidemiology, clinical features, pathogenesis, diagnosis, treatment and prevention, together with a concise discussion on further research requirement that is critical for the ultimate eradication/elimination of foodborne infections and diseases. The book is an indispensable guide for medical, veterinary and food scientists engaged in foodborne disease research.
