Foodborne Infections and Intoxications
portes grátis
Foodborne Infections and Intoxications
Vugia, Duc J. J.; Morris Jr., J. Glenn
Elsevier Science Publishing Co Inc
06/2021
624
Mole
Inglês
9780128195192
15 a 20 dias
1250
Descrição não disponível.
Section 1. Foodborne disease: Epidemiology and disease burden
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens
Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species
Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species
Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks
Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens
Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species
Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species
Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks
Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Adult infections; Aeromonas; Astrovirus; Brucella; Brucellosis; Campylobacter jejuni; Campylobacteriosis; CDC contributing factors; Certified food protection manager and food safety management; Conference for food protection; Cronobacter; Diarrheal disease; Dysentery; Enteric infections; Environmental persistence; Epidemiology; Evolution; Exposure; FDA; FDA Food Code; Food law; Food plants; Food poisoning; Food safety; Food safety and regulation; Foodborne; Foodborne hepatitis A; Foodborne illness; Foodborne infections; Foodborne outbreaks; Foodborne pathogen; FSIS; Furanocoumarins; Gastroenteritis; Gastroenteritis outbreaks; Genetic variability; GFSI; HACCP; Health threats; Hepatitis A; Hepatitis A virus; Hygiene; Immunocompromised and waterborne; Infantile meningitis; Intoxication; Life cycle; Listeria monocytogenes; Listeriosis; Mediterranean fever; Molecular epidemiology; Molecular subtyping; Necrotizing enterocolitis (NEC) and septicemia; Pasteurization; Pathogen; Phylodynamics; Phylogenetics; Phylogenomics; Plant toxins; Plesiomonas; Powdered infant formula (PIF); Prevention; Prevention and zoonosis; Public health; Pyrrolizidine alkaloids; Ready-to-eat (RTE) food; Real-time PCR; Reservoirs and toxoplasmosis; Risk assessment; Risk control plans; Rotavirus; Rotavirus vaccine; Sapovirus; Septicemia; Shigella; Source attribution; Staphylococcal enterotoxins; Staphylococcus aureus; Steroidal glycoalkaloids; Toxoplasma gondii; Transmission; Undulant fever; USDA; Viral gastroenteritis; Waterborne and prevention
Section 1. Foodborne disease: Epidemiology and disease burden
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens
Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species
Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species
Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks
Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU
1. Estimates of global disease burden associated with foodborne pathogens
2. Microbial food safety risk assessment
3. Foodborne outbreak investigation
4. Molecular epidemiology of foodborne pathogens
Section 2. Foodborne infections: Bacterial
5. Salmonella infections
6. Clostridium perfringens gastroenteritis
7. Vibrios
8. Escherichia coli
9. Campylobacter
10. Yersinia
11. Listeria
12. Shigella
13. Aeromonas and Plesiomonas
14. Brucellosis
15. Cronobacter species
Section 3. Foodborne infections, viral
16. Noroviruses
17. Hepatitis A
18. Foodborne hepatitis E
19. Rotaviruses, astroviruses, and sapoviruses as foodborne infections
Section 4. Foodborne infections: Parasites and others
20. Toxoplasma gondii
21. Cyclosporiasis
22. Trichinella
23. Mycobacterial species
Section 5. Intoxications
24. Clostridium botulinum
25. Staphylococcal food poisoning
26. Bacillus cereus
27. Foodborne mycotoxins
28. Seafood intoxications
29. An update on plant toxins posing human health risks
Section 6. Policy and prevention of foodborne diseases
30. Preharvest food safety
31. Food Safety postprocessing: Transportation, supermarkets, and restaurants
32. HACCP and other regulatory approaches to prevention of foodborne diseases
33. The legal basis for food safety regulation in the USA and EU
Este título pertence ao(s) assunto(s) indicados(s). Para ver outros títulos clique no assunto desejado.
Adult infections; Aeromonas; Astrovirus; Brucella; Brucellosis; Campylobacter jejuni; Campylobacteriosis; CDC contributing factors; Certified food protection manager and food safety management; Conference for food protection; Cronobacter; Diarrheal disease; Dysentery; Enteric infections; Environmental persistence; Epidemiology; Evolution; Exposure; FDA; FDA Food Code; Food law; Food plants; Food poisoning; Food safety; Food safety and regulation; Foodborne; Foodborne hepatitis A; Foodborne illness; Foodborne infections; Foodborne outbreaks; Foodborne pathogen; FSIS; Furanocoumarins; Gastroenteritis; Gastroenteritis outbreaks; Genetic variability; GFSI; HACCP; Health threats; Hepatitis A; Hepatitis A virus; Hygiene; Immunocompromised and waterborne; Infantile meningitis; Intoxication; Life cycle; Listeria monocytogenes; Listeriosis; Mediterranean fever; Molecular epidemiology; Molecular subtyping; Necrotizing enterocolitis (NEC) and septicemia; Pasteurization; Pathogen; Phylodynamics; Phylogenetics; Phylogenomics; Plant toxins; Plesiomonas; Powdered infant formula (PIF); Prevention; Prevention and zoonosis; Public health; Pyrrolizidine alkaloids; Ready-to-eat (RTE) food; Real-time PCR; Reservoirs and toxoplasmosis; Risk assessment; Risk control plans; Rotavirus; Rotavirus vaccine; Sapovirus; Septicemia; Shigella; Source attribution; Staphylococcal enterotoxins; Staphylococcus aureus; Steroidal glycoalkaloids; Toxoplasma gondii; Transmission; Undulant fever; USDA; Viral gastroenteritis; Waterborne and prevention
