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Guide to foodborne pathogens / edited by Ronald G. Labbe, Food Science Department, University of Massachusetts, Amherst, Massachusetts, USA and Santos García, Fac. de Ciencias Biologicas, Universidad A. de Nuevo Leon, Monterrey, Nuevo Leon, Mexico.

Contributor(s): Labbé, Ronald G, 1946- | García, Santos, 1961-.
Material type: materialTypeLabelBookPublisher: Chichester, West Sussex, UK : John Wiley & Sons Inc., ©2013Edition: Second edition.Description: x, 473 pages : illustrations ; 26 cm.Content type: text Media type: unmediated Carrier type: volumeISBN: 9780470671429 (hardback).Subject(s): Food -- Microbiology -- Congresses | TECHNOLOGY & ENGINEERING / Food ScienceDDC classification: 664.001/579 Summary: "Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents"-- Provided by publisher.Summary: "A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"-- Provided by publisher.
List(s) this item appears in: Maragondon Branch | PUPTAGUIG
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Item type Current location Call number Copy number Status Notes Date due Barcode Item holds
Books Books Main Library: Reference Section
QR 115 .G85 2013 (Browse shelf) c.1 Available Requested by College of Science 16-027489
Total holds: 0

Includes bibliographical references and index.

"Guide to Foodborne Pathogens covers pathogens--bacteria, viruses, and parasites--that are most commonly responsible for foodborne illness. An essential guide for anyone in the food industry, research, or regulation who needs to ensure or enforce food safety, the guide delves into the nature of illnesses, the epidemiology of pathogens, and current detection, prevention, and control methods. The guide further includes chapters on new technologies for microbial detection and the globalization of the food supply, seafood toxins, and other miscellaneous agents"-- Provided by publisher.

"A comprehensive and accessible reference on the pathogens - bacteria, viruses, and parasites - most commonly responsible for foodborne illness"-- Provided by publisher.

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