International Handbook of Foodborne Pathogens

<p>This reference describes the management, control, and prevention of microbial foodborne disease. It analyzes transformations in the epidemiology of foodborne disease from increased transnational food exchange to examinations of new and emerging zoonoses. It also discusses the prevalence and risk of foodborne disease in developing and industrialized countries.</p> Foreword Fritz Kaferstein, Preface, PART I. CHARACTERIZATION OF THE ORGANISMS INVOLVED IN FOODBORNE ILLNESS, PART II. GEOGRAPHIC SUMMARY OF INCIDENCE OF FOODBORNE ILLNESS, PART III. INTERNATIONAL STANDARDS AND HACCP ON FOODBORNE ILLNESS, Index